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    You are in: Home / Community Forums / Low Fat Cooking / Skinless chicken legs...
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    Skinless chicken legs...

    ashdoes
    Tue Apr 27, 2010 5:56 pm
    Food.com Groupie
    When I spend 10-15 minutes pulling the skin off a bag of chicken legs, am I removing a lot of fat? Or is it a waste of time? I'm always trying to make things healthier, and for quite a while have pulled the skin off the legs. I know chicken legs aren't as healthy as the breast, but they're so good baked with a little BBQ sauce, no one complains about dinner. Opions? or advice?
    Thanks icon_smile.gif
    Shirl (J) 831
    Thu Apr 29, 2010 6:11 am
    Forum Host
    YES !!!
    I very seldom ever leave skin of because of th fat icon_smile.gif unless I roast a whole chicken and even then I eat the breast and pull off the skin. Don't let anyone tell you that you NEED the skin for flavor icon_smile.gif you DON'T
    Chubby Cook
    Tue Oct 05, 2010 12:04 pm
    Food.com Groupie
    To eliminate about half the fat, trim away the skin before eating the meat. It makes little difference in the fat content whether the skin is removed before or after cooking, but the meat is more moist and tender when cooked with the skin on.
    Shirl (J) 831
    Tue Oct 05, 2010 4:26 pm
    Forum Host
    It is a personal choice I think. I never cook with skin on and I never have dry meat, it is always moist
    justcallmetoni
    Wed Dec 01, 2010 11:10 pm
    Food.com Groupie
    Chubby Cook wrote:
    To eliminate about half the fat, trim away the skin before eating the meat. It makes little difference in the fat content whether the skin is removed before or after cooking, but the meat is more moist and tender when cooked with the skin on.


    Actually, meat cooked with the skin will have a higher fat (and calorie) content than skinless meat. That said, it is certainly lower than if one ate the cooked skin.
    Chubby Cook
    Wed Dec 01, 2010 11:18 pm
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    Actually I've found no study that showed that was true, but we believe what we believe.
    John DOH
    Fri Mar 04, 2011 6:48 pm
    Food.com Groupie
    I was in to the nutricionist this week for some advice on chloresteral reduction and eating.

    First, the "type" of fat seems germane...beef and lamb fats that are "harder" in texture at room temp are worse than pork fat, which is worse than chicken fat, whereas fatty fish (salmon, trout, etc) are actually beneficial...

    As long as you are roasting, grilling, BBQ'ing or baking, most of that fat in your chicken is draining off the meat (just don't get into the gravy thing!). Chicken legs and thighs are "dark meat" and contain more fat than does "white meat", but the fact remains you need "some" fat just to "live".

    Personally, we like deboned and de-skinned legs and thighs, slow roasted in the oven, with a light whisk of olive oil...and stuffed and seasoned with a bit of feta cheese, spinach leaves, Greek Salad herbs and spices and/or sundried tomato, and sort of pinned together with skewers...no salt in this, just herbs...

    John
    John DOH
    Fri Mar 04, 2011 6:49 pm
    Food.com Groupie
    Double post!
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