Cooking Dark Meat Chicken sans Skin!

I (and DS) eat a lot of dark meat chicken. I really need to start removing the skin before cooking so I save on the calories/fat. I find it is so flipping difficult to remove the skin when the chicken is raw! Any hints? I usually cut with cooking shears but still annoying. Also, how to keep the chicken from drying out with no skin? Cover dish with foil when baking?

Thanks!

Re: Cooking Dark Meat Chicken sans Skin!

I leave the skin on when baking, because it helps keep the meat moist and also gives it flavor. I just don't eat it.
I'll take it off if I am going to bake the chicken in bbq sauce.

I trim the skin to cut off excess and trim away excess fat using a scissor or my sharp boning knife. I then bake the thighs on a rack so that the fat drips down.

Of course DH eats the skin because it gets crispy that way.

Re: Cooking Dark Meat Chicken sans Skin!

I only buy boneless skinless thighs if I am going to cook dark meat, because it's a PITA to deal with the bone and skin - I buy in bulk from BJs and save money that way.

Dark meat is kind of hard to dry out. I make it in the crock pot and also in my dutch oven (either on the stove top or in the oven, lid on). You could use foil but I think you will find that you don't need to.

My favorite way to have thighs is to marinate them for 30 minutes in your favorte marinade, then grill. So delicious, easy, and fast!

I stay away from wings and drumsticks because I feel like if you're paying by the pound, why waste that money on bones? There's so little meat on them anyway,

Re: Cooking Dark Meat Chicken sans Skin!

Thanks, ladies. LB, I know, I don't like drumsticks as much but I get them and the thighs in bulk at BJs. Haven't seen boneless/skinless there!

Re: Cooking Dark Meat Chicken sans Skin!

I only buy the skinless boness thighs from Costco, they are my favourite, but I never bake them. I use them in a stirfry or in a casserole. My favourite being Chicken & Chorizo. Mmmm.

I cut the whole pack into chunks and pop them into a ziploc with my already prepares stirfry sauce. When they are ready to be cooked, I put them in a sieve and add some cornstarch to the sauce and put that in at the end with the stirfry veg.

I prefer the thighs to breasts!