Originally Posted by crusader
Hello! Is there a way to cook chicken and remove all the extra fat?
Please define your intrepretation of "extra
" fat. Removing the skin has already removed all the "extra" fat that I can think of.
Like kitchenelf said - you've already posted this question (or ones similar) in two other threads.
Ironically - you are wanting to use "legs and thighs" (probably the most economical - especially if you get deals like I do at 19-39 cents per pound for a 10-lb bag) - and the fattiest pieces of the chicken.
You can cook the moisture out of a chicken so that it is so dry it's hard to chew or swallow ... but it's still going to contain some fat. About the only way I know to get totally fat free chicken is from cremation