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Should I be using some of the chicken/turkey skin? I usually pull it off.
The turkey thighs especially seemed to have enough fat marbled in it. But it seems like the chicken thighs did too, though it's been a while since I cut them up. And the steak is marbled.
I have no idea how much fat there is in the gizzards.
Based on that, is there enough fat in the meat Jennie is getting, or should I be adding some skin?
The turkey thighs especially seemed to have enough fat marbled in it. But it seems like the chicken thighs did too, though it's been a while since I cut them up. And the steak is marbled.
I have no idea how much fat there is in the gizzards.
Based on that, is there enough fat in the meat Jennie is getting, or should I be adding some skin?
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