Anonymous wrote:

Anonymous wrote:Are you a SAHM?

No, I’m a full time mom. I only trim the huge chunks of fat.

Pretty sure all moms that care about their kids are full time moms, and that they vary in how they treat the bit of fat on boneless, skinless chicken thighs according to their personal or family preferences, yes? (Putting aside for now the obvious point that people who prefer boneless, skinless chicken thighs to proper chicken thighs are morons).

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.

I think you are a nutbar.

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.

The fat is what gives it flavor, why would you throw that away?

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.

Working mom with 3 young kids. Yes, I use scissors and it's quick.

Anonymous wrote:Are you a SAHM?

No, I’m a full time mom. I only trim the huge chunks of fat.

Anonymous wrote:No, the fat is what gives the meat flavor.

+1 Unless it's a huge glob of fat, I leave it.

I've also recently discovered skin on cut up chicken and have been making some yummy, juicy chicken dishes with it. When I eat it, I just peel off the skin.

No I don't trim

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

Anonymous wrote:Are you a SAHM?

Lol.

Anonymous wrote:

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

Anonymous wrote:Are you a SAHM?

DP but I assume it was a snarky dig about having more time than PP because none of us are trimming pre-skinned and deboned chicken thighs.

It depends. If there is stuff left on them to be trimmed then you trim it depending on the cooking method. Probably takes 5 or 10 minutes.

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

Anonymous wrote:Are you a SAHM?

DP but I assume it was a snarky dig about having more time than PP because none of us are trimming pre-skinned and deboned chicken thighs.

If I was covering them with a sauce and baking them, for instance, I would trim them because otherwise the sauce would get greasy and whatever skin is left on the chicken would be flabby which does not appeal to me at all. On the positive side, cooking in a liquid does make the meat exceptionally tender so it is with the effort to trim.

If I was cooking them in a pan on the stove, I would flip them a lot and sear the outside, no trimming necessary. If I just seasoned and baked or broiled them with little liquid, I wouldn't bother trimming.

So, in my case, it would depend upon the method of cooking.

No, the fat is what gives the meat flavor.

No, I cook them in a cast iron pan at high temp so the fat renders, then cover and finish at a lower temp in the oven.