Reply to Do you trim boneless skinless chicken thighs?

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]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.[/quote]
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.[/quote]

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?[/quote]

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.[/quote]

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