Do you trim boneless skinless chicken thighs?

[Anonymous]

Anonymous wrote:

Anonymous wrote:I don't get chicken thighs for this reason. Do you all eat that chewy, nasty fat after it's cooked? I guess I get it if you fry it and it's crispy, but I don't tend to make fried chicken. I find chewy fat pieces so awful. Lately, there's also been nasty fat ribbons running through my pork tenderloin, which I also find off-putting when I bite into one. Yuck.

Dark meat withstands high heat better without drying out. So, trim and enjoy. On the grill there's less of a need to trim since it just burns off and drips down.

Question, though. I find when I trim off the fat, there's very little meat left, so the cost savings are really nil. What am I missing, thigh lovers?

[Anonymous]

Anonymous wrote:Are you a SAHM?

Anonymous wrote:Yes.... I am not sure what that has to do with this post. Why do you ask?

Trimed boneless skinless chicken thighs, is not something they have time for. If you do not like the fat, you can trim it off. It usually melts off in curry or when broiling.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I don't get chicken thighs for this reason. Do you all eat that chewy, nasty fat after it's cooked? I guess I get it if you fry it and it's crispy, but I don't tend to make fried chicken. I find chewy fat pieces so awful. Lately, there's also been nasty fat ribbons running through my pork tenderloin, which I also find off-putting when I bite into one. Yuck.

Dark meat withstands high heat better without drying out. So, trim and enjoy. On the grill there's less of a need to trim since it just burns off and drips down.

Question, though. I find when I trim off the fat, there's very little meat left, so the cost savings are really nil. What am I missing, thigh lovers?

We use chicken thighs for curries mainly. It requires me to cut it up in small pieces and I trim out most of the fat. Any remianing fat melts off when I cook and only juicy succulent pieces are left. For grilling I prefer to go with skinless leg pieces.

[Anonymous]

I almost exclusively use thighs when doing chicken, both skin/bone on and less. It has never even occurred to me to trim the fat.

[Anonymous]

Yes, I trim them, and yes, it’s a PITA. It never occurred to me to not trim them.

[Anonymous]

I make them for my cat who needs to gain weight, so I don't trim the fat.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I don't get chicken thighs for this reason. Do you all eat that chewy, nasty fat after it's cooked? I guess I get it if you fry it and it's crispy, but I don't tend to make fried chicken. I find chewy fat pieces so awful. Lately, there's also been nasty fat ribbons running through my pork tenderloin, which I also find off-putting when I bite into one. Yuck.

Dark meat withstands high heat better without drying out. So, trim and enjoy. On the grill there's less of a need to trim since it just burns off and drips down.

Question, though. I find when I trim off the fat, there's very little meat left, so the cost savings are really nil. What am I missing, thigh lovers?

that is weird. I'd say I only trim off 7% of the thigh when removing fat and that is all fat, no meat. Not sure what kind of thighs you are buying that so little meat is left. Maybe change your source. or stop removing all the meat Just trim the fat.

Also, i don't eat thighs to save money, i do it because I don't like white meat, too dry.

[Anonymous]

Yes, there is an insane amount of fat on them.