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| Take It Off |
| Remove the skin from a whole bird before cooking, and you reduce its fat grams by about half. However, the skin adds moisture and protects lean meat from drying out. You'll get the best results by cooking the poultry with the skin on, then removing it before serving -- the fat savings are still substantial. Rub flavorings under the skin. When it's removed, some seasoning will cling to the meat. |
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