Broil

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A method of cooking using direct heat, which is much like grilling except that the heat source is over the food instead of under it. Unlike methods that use cooking oils, such as frying or sauteing, Broiling uses a broiler pan and the heat source in the broiler to produce a crispy outer surface while still allowing the interior to reach a required degree of doneness as well as retain juices without drying out. If a broiler pan is not available, use a wire baking rack that is placed within a pan that can catch the drippings. It would be wise to line the pan with aluminum foil to assist with the cleanup following the broiling.

This type of cooking is best for cuts of meat that are thin and lean such as fish, meat chops, poultry cutlets, and other similar items. However, if the cut is so lean that the lack of fat results in a decrease of flavor, the food can often be improved with the use of a glaze, a food paste or a marinade.

USDA Nutrition Facts

Serving Size1 unit (yield from 1 lb ready-to-cook chicken)
Calories124
Protein17g
Total Fat4g
Total Carbohydrates1g
Dietary Fiber0g
Potassium228mg
Sodium77mg
Cholesterol262mg
Serving Size1 tbsp
Calories629
Protein3g
Total Fat67g
Total Carbohydrates0g
Dietary Fiber0g
Sugars0g
Potassium64mg
Sodium32mg
Cholesterol58mg
Serving Size1 cup chopped or dice
Calories158
Protein27g
Total Fat4g
Total Carbohydrates0g
Dietary Fiber0g
Sugars0g
Potassium224mg
Sodium67mg
Cholesterol442mg

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