Anonymous wrote:I have been looking for deboned chicken breasts with skin on. Can’t find those either. My family’s favorite Ina recipe calls for them.
Anonymous wrote:Anonymous wrote:Isn’t it weird to debone thighs but leave the skin on?
Seems like the proportion of (admittedly delicious) fat would be thrown off and you’d end up with too much grease relative to meat.
You are going to debone the thighs unless you are a wild or something. So the question is do you debone before you cook, or once it’s in your plate.
Anonymous wrote:Isn’t it weird to debone thighs but leave the skin on?
Seems like the proportion of (admittedly delicious) fat would be thrown off and you’d end up with too much grease relative to meat.
Anonymous wrote:Isn’t it weird to debone thighs but leave the skin on?
Seems like the proportion of (admittedly delicious) fat would be thrown off and you’d end up with too much grease relative to meat.