And on that note, chickens have my humble apology for besmirching their good name.”
LOL, too funny! But true as well.
I have a chicken-related question, one I know I should know already. I bought some chicken thighs, boneless. Cuz they were on sale and the breasts were not. I”m cheap. I wanted them for a crockpot recipe. If it were the breasts, the recipe said just put them in the pot with other stuff and cook. But these thighs have all sorts of icky stuff attached. Fat for sure, but also maybe tendons? And a membrane - fascia maybe? Do I need to remove this stuff before cooking? (Not the fascia or whatever it is, I'd have nothing left!)
If they’re boneless they should be fine as is, depending on if you want the skin or not. They will take a bit longer to cook than white meat does.
I’ll preface this by saying, I’ve never done this. I just bung everything in the crockpot, skin and all. If you prefer skinless, definitely remove it.
But I found this tip: soak the chicken in equal part white vinegar and water for about 30 minutes. The vinegar removes all the gooey, fatty residue from chicken.
I make no guarantees. LOL
I always remove the icky, from the chicken thighs, before cooking.