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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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
Do you mean this?
https://fdc.nal.usda.gov/index.html
yes
Really?? Around here they are about 1/2 the price.
I agree. They are a lot cheaper here.
Life is never to short to learn to cook things properly.
And you will take tofu over a chicken breast? come on..........
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
Skinless and boneless (breast) $4.99 lb
San Francisco Bay Area pricing.
I thought this was gonna be a sexy post with an elusive title
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.
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.)
Do you save all the bones or only ones from certain recipes? (Ie bbq, breaded ranch, marinated teriyaki).
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