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Chicken thighs

MDC2957MDC2957 Posts: 182Member Member Posts: 182Member Member
in Food and Nutrition
I like the taste of chicken thighs so much better than chicken breasts. when you buy boneless skinless chicken thighs, they still have a lot of visible fat on them. If I trim that visible fat, what percentage of fat do you think remains? I see all kinds of entries in mfp, some as high as 50% which seems ridiculous.
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Replies

  • pancakerunnerpancakerunner Posts: 1,666Member Member Posts: 1,666Member Member
    skinnytacular wrote: »
    I don't know, but I cannot stand chicken breasts. So, I eat chicken thighs--skinless and trimmed--and just allow for the extra calories. If I want a protein leaner than chicken thighs, I would rather have a piece of fish, or tofu, than a chicken breast. Life's too short to eat chicken breast.

    The only type of chicken breast I enjoy is the chicken tender cutlets... otherwise, blah. Chicken thigh I loosely track... usually just use a random "dark meat chicken" entry
  • MDC2957MDC2957 Posts: 182Member Member Posts: 182Member Member
    cwolfman13 wrote: »
    I always just used the USDA entry for chicken thighs...I trimmed the fat as well, but trying to figure out the difference would have caused me to drown in insignificant minutia.

    Do you mean this?
    https://fdc.nal.usda.gov/index.html
  • cwolfman13cwolfman13 Posts: 36,790Member Member Posts: 36,790Member Member
    MDC2957 wrote: »
    cwolfman13 wrote: »
    I always just used the USDA entry for chicken thighs...I trimmed the fat as well, but trying to figure out the difference would have caused me to drown in insignificant minutia.

    Do you mean this?
    https://fdc.nal.usda.gov/index.html

    yes
  • candylilacscandylilacs Posts: 477Member Member Posts: 477Member Member
    Yeah! Thighs are costing as much as chicken breasts do!
  • earlnabbyearlnabby Posts: 7,473Member Member Posts: 7,473Member Member
    candylilacs wrote: »
    Yeah! Thighs are costing as much as chicken breasts do!

    Really?? Around here they are about 1/2 the price.
  • LyndaBSSLyndaBSS Posts: 5,864Member, Premium Member Posts: 5,864Member, Premium Member
    earlnabby wrote: »
    candylilacs wrote: »
    Yeah! Thighs are costing as much as chicken breasts do!

    Really?? Around here they are about 1/2 the price.

    I agree. They are a lot cheaper here.
  • lemurcat2lemurcat2 Posts: 3,360Member Member Posts: 3,360Member Member
    Cheaper here too.
  • OldHoboOldHobo Posts: 601Member Member Posts: 601Member Member
    Almost never buy boneless skinless thighs. Buy with bone and skin, remove the skin before cooking and use this data to log:
    wmsujg0mtt35.jpg
  • MDC2957MDC2957 Posts: 182Member Member Posts: 182Member Member
    Really dislike the bone in version
  • just_Tomekjust_Tomek Posts: 7,059Member Member Posts: 7,059Member Member
    skinnytacular wrote: »
    I don't know, but I cannot stand chicken breasts. So, I eat chicken thighs--skinless and trimmed--and just allow for the extra calories. If I want a protein leaner than chicken thighs, I would rather have a piece of fish, or tofu, than a chicken breast. Life's too short to eat chicken breast.

    Life is never to short to learn to cook things properly.
    And you will take tofu over a chicken breast? come on..........

    edited October 9
  • sytchequeensytchequeen Posts: 515Member Member Posts: 515Member Member
    MDC2957 wrote: »
    Really dislike the bone in version

    but it takes two ticks to de-bone them, and they are significantly cheaper here with bone and skin. I make the skin into "crackling" sometimes too - yum
  • candylilacscandylilacs Posts: 477Member Member Posts: 477Member Member
    Skinless and boneless (thigh) $4.49 lb
    Skinless and boneless (breast) $4.99 lb

    San Francisco Bay Area pricing.
  • hope516hope516 Posts: 1,136Member Member Posts: 1,136Member Member
    **wanders back out, eyes rolling***

    I thought this was gonna be a sexy post with an elusive title
  • vamanvaman Posts: 133Member Member Posts: 133Member Member
    sytchequeen wrote: »
    MDC2957 wrote: »
    Really dislike the bone in version

    but it takes two ticks to de-bone them, and they are significantly cheaper here with bone and skin. I make the skin into "crackling" sometimes too - yum

    I agree, de-boning is very easy and they are 1/2 the price per pound of the boneless skinless. The skin and bone also make excellent additions to the stock pot.

  • kshama2001kshama2001 Posts: 19,770Member Member Posts: 19,770Member Member
    I think the flavor is better with bone-in and skin-on, so if the chicken is cooked by itself, ex: baked, I prefer bone-in and skin-on.

    But when I am making a dish like chicken cacciatore with lots of other ingredients, I don't want to fuss with boning and skinning right before dinner, so have switched to boneless/skinless for this.

    Yes, boneless/skinless is more expensive, but also has less waste, so I think that's fair.

    (I do save bones in the freezer for stock but get plenty as is without switching to 100% bone-in.)
  • pioneerrosepioneerrose Posts: 28Member Member Posts: 28Member Member
    kshama2001 wrote: »

    (I do save bones in the freezer for stock but get plenty as is without switching to 100% bone-in.)

    Do you save all the bones or only ones from certain recipes? (Ie bbq, breaded ranch, marinated teriyaki).
  • Chef_BarbellChef_Barbell Posts: 5,215Member, Premium Member Posts: 5,215Member, Premium Member
    hope516 wrote: »
    **wanders back out, eyes rolling***

    I thought this was gonna be a sexy post with an elusive title

    You're in the wrong section... Chit-Chat is <<<<<<< that way. 🤷🏼‍♀️
    edited October 11
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