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Steve B  
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 More options Mar 10, 9:50 pm
Newsgroups: rec.food.cooking
From: "Steve B" <deserttra...@fishymail.net>
Date: Wed, 10 Mar 2010 17:50:15 -0800
Local: Wed, Mar 10 2010 9:50 pm
Subject: FYI
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Paul's post on chicken thighs made me think of this.  We got 20# of chicken
thighs a while back. Cut the skin and fat off them, and vacuum sealed them
three to a bag with marinade.  I weighed everything, and found out that
overall on 20#, 30% is fat and skin.

You might use that info when shopping and comparing skinless to with skin.
Or not.

Some had a LOT of fat.

Steve


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brooklyn1  
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 More options Mar 10, 10:09 pm
Newsgroups: rec.food.cooking
From: brooklyn1 <gravesen...@verizon.net>
Date: Wed, 10 Mar 2010 21:09:04 -0500
Local: Wed, Mar 10 2010 10:09 pm
Subject: Re: FYI
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"Steve B" wrote:

>Paul's post on chicken thighs made me think of this.  We got 20# of chicken
>thighs a while back. Cut the skin and fat off them, and vacuum sealed them
>three to a bag with marinade.  I weighed everything, and found out that
>overall on 20#, 30% is fat and skin.

>You might use that info when shopping and comparing skinless to with skin.
>Or not.

>Some had a LOT of fat.

Poultry fat and skin is pretty much the same... what about bone?

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ImStillMags  
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 More options Mar 10, 10:33 pm
Newsgroups: rec.food.cooking
From: ImStillMags <sitara8...@gmail.com>
Date: Wed, 10 Mar 2010 18:33:01 -0800 (PST)
Local: Wed, Mar 10 2010 10:33 pm
Subject: Re: FYI
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On Mar 10, 5:50 pm, "Steve B" <deserttra...@fishymail.net> wrote:

> Paul's post on chicken thighs made me think of this.  We got 20# of chicken
> thighs a while back. Cut the skin and fat off them, and vacuum sealed them
> three to a bag with marinade.  I weighed everything, and found out that
> overall on 20#, 30% is fat and skin.

> You might use that info when shopping and comparing skinless to with skin.
> Or not.

> Some had a LOT of fat.

> Steve

did you render the skin and fat down to some yummy schmaltz??????

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George  
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 More options Mar 11, 8:42 am
Newsgroups: rec.food.cooking
From: George <geo...@nospam.invalid>
Date: Thu, 11 Mar 2010 07:42:20 -0500
Local: Thurs, Mar 11 2010 8:42 am
Subject: Re: FYI
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On 3/10/2010 8:50 PM, Steve B wrote:

> Paul's post on chicken thighs made me think of this.  We got 20# of chicken
> thighs a while back. Cut the skin and fat off them, and vacuum sealed them
> three to a bag with marinade.  I weighed everything, and found out that
> overall on 20#, 30% is fat and skin.

Are you sure you calculated properly?


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Thomas  
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 More options Mar 11, 2:27 pm
Newsgroups: rec.food.cooking
From: Thomas <canope...@yahoo.com>
Date: Thu, 11 Mar 2010 10:27:26 -0800 (PST)
Local: Thurs, Mar 11 2010 2:27 pm
Subject: Re: FYI
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The guy behind the counter had his finger on the scale.

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