Do you trim boneless skinless chicken thighs?
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Anonymous
| Our whole family enjoys boneless skinless chicken thighs more than chicken breasts. However, it takes me a long time to trim all of the fat off them. Do you even cook boneless skinless chicken thighs with the fat still attached to them? Do they still taste good? Is trimming off the fat really necessary? |
Anonymous
| Nope, I broil them fat and all. |
Anonymous
| No I don't trim them. |
Anonymous
| Are you a SAHM? |
Anonymous
| Great! Thank you! I am making a grocery list for a bunch of instant pot meals and don't want to spend forever trimming chicken thighs if I don't have to. I am glad that this is an unnecessary step! |
Anonymous
| i trim slightly. use the kitchen shears and trim off the egregious portions of fat |
Anonymous
Yes.... I am not sure what that has to do with this post. Why do you ask?
|
Anonymous
| No trimming the thighs |
Anonymous
| No. I try to touch raw chicken as little as possible, so I just toss them straight int. |
Anonymous
|
Jeeze, I'm making Chicken Marbella, marinating overnight, then cooking in the slow cooker in the am. Chicken thighs, prunes, stuffed green olives, red wine vinegar, garlic, Italian seasoning (or just dried oregano).
Before throwing in the slow cooker, sprinkle some brow sugar on top (1/3- 1/2 cup), then and a 1/2 cup of white whine (white wine!) serve over Couscous, Polenta, or rice. First time making in the Slow Cooker, and if you want to make the original recipe, here it is. https://cooking.nytimes.com/recipes/8752-the-silver-palates-chicken-marbella. I've made the original a number of times, and I thought it would work on the slow cooker. This is a classic, and I hope you will try it. |
Anonymous
|
Jeeze, I'm making Chicken Marbella, marinating overnight, then cooking in the slow cooker in the am. Chicken thighs, prunes, stuffed green olives, red wine vinegar, garlic, Italian seasoning (or just dried oregano).
Before throwing in the slow cooker, sprinkle some brow sugar on top (1/3- 1/2 cup), then and a 1/2 cup of white whine (white wine!) serve over Couscous, Polenta, or rice. First time making in the Slow Cooker, and if you want to make the original recipe, here it is. https://cooking.nytimes.com/recipes/8752-the-silver-palates-chicken-marbella. I've made the original a number of times, and I thought it would work on the slow cooker. This is a classic, and I hope you will try it. |
Anonymous
| I trim the largest piece with scissors. But usually I don't bother since I'm cooking them on high heat and it'll all melt or caramelize and be delicious. |
Anonymous
| I only remove the larger sections - a quick trim taking only a few minutes. |
Anonymous
Same |
Anonymous
|
Yes, they are a pain in the ass, but its the only part of the chicken I really like.
I'm a major meal prepper, so about once a month I buy 3 packs of costco boneless chicken thighs and trim them thoroughly and freeze them in 12 piece increments. We are a family of 5 (2 of which are teens). Trimming is a PITA, which is why I do it once a month and in bulk. |