Surveys show that Canadians prefer chicken to other meats. Surprised? They appreciate its taste, nutritional value and ease of preparation.
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| Chicken is an important source of protein, iron and vitamins. Also, chicken is leaner than most meat, with only 2.1 grams of fat in every 100 grams of roast chicken!
I love lean cooking!
With or without its skin, chicken has the same concentration of fats when cooked. However, if you're eating the skin, you should know that it contains two-thirds of the chicken's fat.
Using a roaster with a bottom grill to keep the chicken from soaking in its own juices is a smart choice.
For tender and juicy cooked chicken, simmer in a small amount of water or broth. The meat will then contain very little fat. Make sure you get rid of most of the cooking liquid and replace it with a leaner sauce.
Lean - and delicious - sauces? Make them with a wine base, or even with cranberry juice, lemon, or low-fat yogurt. The same applies to marinades - prefer the low-fat varieties.
To avoid adding fat when cooking chicken, brown pieces in a non-stick pan that you've sprayed with vegetable oil
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