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?