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Remove the skin from poultry. Choose light meat more often as it has
less fat then dark meat. Have fried or breaded chicken less often. The
pastry in pot pies or cream sauces on chicken increases the fat
content. Try to use lower fat cooking methods vs. Frying. If frying
use a non-stick pan or cooking spray. Choose leaner cuts of meat from
the hip or loin more often and trim off the visible fat. Serve meat
without gravy or cream sauces or use smaller amounts of
gravy/sauces. Try removing fat from gravy by chilling and skimming fat
off the top.
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