On Saturday, December 13, 2014 4:50:49 PM UTC-6, wrote:
> On Sat, 13 Dec 2014 17:16:55 -0500, jmcquown >
> wrote:
>
> >On 12/13/2014 1:03 PM, Janet wrote:
> >> jmcquown wrote:
> >>>
> >>
> >>>> People talk about schmaltz... there's an idea I can't wrap my mind
> >>>> around. No thanks to saving chicken fat for cooking.
> >>
> >> Save yours for me, I love it.
> >>
> >You may have it.
> >
> >> When I make chicken soup (or pie) I use the fat from the stock to sweat
> >> the vegetables in.
> >>
> >> Janet UK
> >>
> >I don't cook chicken often enough to save the fat. I generally buy
> >skinless thighs; there's no rendered fat to speak of. I do buy chicken
> >leg quarters (thighs + drumsticks) sometimes for chicken stew or chicken
> >& dumplings but I only make that a couple of times a year.
> >
> >Jill
>
> Why would you pay more for skinless?

Because she has more money than sense.

> Takes but a second to remove skin from any part if that's what you
> prefer. Harder to give it flavour though without skin.

That's more true of breast than thigh, but chicken skin is, IMO, the
most delicious part of the bird when cooked crispy brown.

--Bryan