Anyone else take the skin off the chicken AFTER baking?

A large drumstick with the skin is 80g and contains 165 calories.

The same drumstick with the skin removed before cooking is 65g and contains 101 calories.

A huge difference (especially if you eat a lot of drumsticks)

So Johnny Utah was right to take the skin off chicken. However, I do it AFTER baking. Some skin fat probably gets absorbed by the meat. But how much? 10%, 50%, 90%? How to count it?

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