As anyone who's involved with competition barbecue knows, many teams remove the skin from chicken thighs, carefully cut away the fat on the back side of the skin, then replace the skin and cook the thighs. And the team member who pulls chicken skin duty will spend a good amount of time doing it and not be happy about it.
So when someone at a recent contest told me about a tool he uses for defatting chicken thigh skins, and told me that I could tell you if I kept his identity a secret, I knew I had to share it here with you.
He's using this:
Qwick Trim Brisket & Meat Trimmer
He says you just lay out the skin on a cutting board fat-side up, place the blade in the center of the skin and draw toward the edge, doing this a few times until half of the skin is cleared of fat, then turn the skin 180° and repeat. A few more swipes here and there to remove any straggling fat and you're done.
He said he does 14 chicken thigh skins in 15 minutes. Maybe 1 or 2 get a slight tear, but they're repairable, he says.
Anywho, maybe this will help some of you out there. As always, YMMV.
So when someone at a recent contest told me about a tool he uses for defatting chicken thigh skins, and told me that I could tell you if I kept his identity a secret, I knew I had to share it here with you.
He's using this:
Qwick Trim Brisket & Meat Trimmer
He says you just lay out the skin on a cutting board fat-side up, place the blade in the center of the skin and draw toward the edge, doing this a few times until half of the skin is cleared of fat, then turn the skin 180° and repeat. A few more swipes here and there to remove any straggling fat and you're done.
He said he does 14 chicken thigh skins in 15 minutes. Maybe 1 or 2 get a slight tear, but they're repairable, he says.
Anywho, maybe this will help some of you out there. As always, YMMV.
