Basting a roasted chicken with stock will not give you a crispy skin. Only basting with fat (or not basting at all) gives crisp skin.
Cook poultry with the skin on, even if you’re dieting, and remove before serving. This way you get the benefits of skin without the fat or kcalories.
Free range chicken can be labeled as such if the chickens have access to the outdoors. Most chickens are (I’m told) quite lazy and rarely venture beyond the coop. Is free range chicken really worth the extra money?
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