sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
Itd been awhile since I practice trimming up some chicken thighs competition style, so I bought one of my favorite brands that just so happened to be on sale. As I was trimming away at the thighs I made two piles of scraps...fat, veins, gristle in one pile then actual trimmings of meat in another pile. I realized that among the pieces were the "acorn" that had been included on most of the thigh sections....in other words....the very best part of the chicken was in my scrap pile. I decided that the dogs weren't getting the trimmings this time, so I made tacos.
I only trimmed up 4 thighs before I a) got bored and remembered I hate trimming comp thighs and b) I was still good enough at trimming comp thighs that I needed no further practice at this time.
Pan fried the chicken parts in butter, salt, and pepper, then heated the tortillas up on the comal, rolled the chicken up in the tortilla, and then pan fried them. I was out of green chile salsa and had to rely on random store bought salsa I had then drizzled some crema on them.
It was pretty tasty...the next time I trim up enough thighs for a competition load (probably 16 to 18 thighs) there ought to be enough for a proper meal.
I only trimmed up 4 thighs before I a) got bored and remembered I hate trimming comp thighs and b) I was still good enough at trimming comp thighs that I needed no further practice at this time.
Pan fried the chicken parts in butter, salt, and pepper, then heated the tortillas up on the comal, rolled the chicken up in the tortilla, and then pan fried them. I was out of green chile salsa and had to rely on random store bought salsa I had then drizzled some crema on them.
It was pretty tasty...the next time I trim up enough thighs for a competition load (probably 16 to 18 thighs) there ought to be enough for a proper meal.
