Chicken skin trick

My grandfather discovered and shared with Dad a simple trick to reducing fat in chicken skin. The crunchy, herb-covered skin of chicken legs and thighs is the tastiest part of the meat, but a lot of people are reluctant to eat it because of its fat content.

What my grandfather did was separate the skin from the legs and thighs. He then carefully laid out the skin between two pieces of kitchen towel, put it all on a dinner plate and then placed it in the microwave for around a minute and a half minute at the highest heat setting. Much of the fat was cooked out of the chicken and absorbed into the paper; when it came to eating the skin it was crunchy again and far less greasy than usual.

If you like chicken skin but dislike the fat and greasiness of it, I recommend doing this. Dad repeated the trick tonight; the only part that was different this time was that Dad placed the skin in the microwave while it was cold, and it had to be cooked for three and a half minutes.