What Is Broiling In Cooking

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

Chicken, broilers or fryers, giblets, raw (USDA#05020)

Serving Size	1 unit (yield from 1 lb ready-to-cook chicken)
Calories	124
Protein	17g
Total Fat	4g
Total Carbohydrates	1g
Dietary Fiber	0g
Potassium	228mg
Sodium	77mg
Cholesterol	262mg

Chicken, broilers or fryers, separable fat, raw (USDA#05047)

Serving Size	1 tbsp
Calories	629
Protein	3g
Total Fat	67g
Total Carbohydrates	0g
Dietary Fiber	0g
Sugars	0g
Potassium	64mg
Sodium	32mg
Cholesterol	58mg

Chicken, broilers or fryers, giblets, cooked, simmered (USDA#05022)

Serving Size	1 cup chopped or dice
Calories	158
Protein	27g
Total Fat	4g
Total Carbohydrates	0g
Dietary Fiber	0g
Sugars	0g
Potassium	224mg
Sodium	67mg
Cholesterol	442mg