The Basics
Grilling poultry is both simple and tricky. Read this chapter before you
start and refer to it as you develop your skills. With a thorough knowl-
edge of the basics， you ll find experimenting and innovating a breeze.
Poultry， Grills and Other Essentials
About Poultry
Poultry of all kinds is increasing in popularity in this country; chicken
sales will surpass beef sales for the first time ever in 1989; farm-raised
game is also increasing in popularity. There are several reasons for this.
First of all， most poultry is just delicious， whether grilled and served
plain or ladled with a sumptuous sauce. Poultry is also low in calories
and cholesterol--even those birds with fat under the skin， as long as
the fat and skin are not eaten.
Dark meat has slightly more calories than light meat， no matter what
bird is being eaten. Poultry remains much lower in calories than beef，
I however. A three-ounce of filet has about 300 calories.
serving
mignon
Compare this to three ounces of roasted， skinless white meat chicken，
which contains only 116 calories， or to the 131 calories in the same
amount of dark meat. Three ounces of skinless white ，neat turkey has
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