Why so much of this? Skin and bone adds so much flavor. If you aren't using them, where does the skin and bone go? It seem's insulting to the chicken to waste all of this.
If you are worried about fat, roast it properly so the fat is rendered out. Sear the chicken quarters to render out the fat. Please learn how to cook. If you braise a chicken thigh, are you spooning the fat onto your plate?
Damn people learn how to cook.
bon appetit
No comments:
Post a Comment