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