I'm one that has a "phobia" about any kind of fat or gristle or anything like that when it comes to meat. If I get the tiniest bit while I'm chewing, that's pretty much it for the meal - it turns my stomach and I can't eat anymore of it. The rest of the family is practically done and I'm still surgically removing any and all traces from my meat!! That being said, while I prefer the taste of dark meat I avoid chicken legs and thighs because of the tendons, fat, gristle, etc. But I've found that when I slow cook them, 90% of the fat and other stuff seems to just disappear and I can eat them fine. Granted, you're going to have a layer of fat to deal with that will need to be skimmed off, but that's pretty easy to do. I, also, always remove the skin, even from chicken legs. So I usually use boneless thighs in casserole type dishes that bake for a long time. I have to admit the meat does get a little dry - dry for dark meat anyway, but the flavor is still good. My good number is pretty high so the doctor told me it's nothing to worry about even tho my overall cholesterol is high. I guess that good number being high negates some of the bad. But I still try to watch it because I don't need to take medication and I want to keep it that way. High cholesterol does run in my family. And after eating low fat for so many years, I find that fatty foods make me stomach sick. I can't tolerate the fat. Which is unfortunate because I just love dipping good bread in tasty dipping oil, but more than one piece and I'm a goner!! Lisa

"Major EEEWWWWSSS !!!!!" EXACTLY! Sharon, I think you are rubbing off on me.... I have started putting raw scrambled eggs through a fine sieve jsut so I can trap the chalaza (shudder!) and toss them out rather than have them ever show up where they could be SEEN! EEEEEEEEEEEEEEWWWWWWWWWWWWWWWWWWW! I also have been fishing them out of fried eggs and leaving them on the side of my plate. If there are eggs in a baked product, I just convince myself that there is no way it ended up in the piece I am eating. LOLOLOLOL! And there is nothing at all wrong with eating eggs OR chicken thighs as they come ffrom the bird.... as Sharon mentioned, it is all psychological! Alexa

Oh My Gawd. They are positively REVOLTING when you take them out of the package! I have them marinating right now and will cook them for dinner tonight (I'm making Chances Mom/Janet - Burnished Chicken Thighs with Sweet Potatoes, Parsnips and Shallots) but it is unlikely I will ever buy them again. I am even having trouble with the thought of ever making whole roast chicken again now that I know what those thighs look like...... THanks anyway for the ideas everyone - I will probably try them with breasts in the future since so many sound great. Alexa

Adobo, the Spanish, Filipino, Mexican,...more variations than households. Most recipes have way too many steps I find unnecessary. Reverse sear is the way to go. We make a version about once a month except July August. DH first made a Filipino recipe probably 30yrs ago using out first enameled cast iron. It was so salty I could not eat it. So we have adjusted the marinade. Single layer, no added liquid, on med heat stovetop while prepping any veg on hand. (never the same in our house)...I just use what I have. Cover with the veg, onion is most necessary. Into the oven for an hour 325-350. We like to pull out the chicken and glaze or dry rub, on a sheet pan, back into the oven for 15 min to sear/crust. That is the reverse sear. Basically making a rich stock but not overcooked. Often take out veg slotted spoon or stick blend for a gravy. Sometimes becomes next day soup or filling for pot pie by just adding some peas and crust. Bbq sauce glaze on a couple for next day lunch or dinner. Can freeze a quart for later quick heat soup. Some recipes add curry and coconut milk. I don't always marinate if in a time crunch. I don't think it has ever been the same. A Lebanese friend recently gifted us a bottle of pomegranate molasses that I glazed a few to try. Delish. I often buy bone-in and take the skin off and pups get that. More economical. I still use the dutch oven if I just cook 8 thighs but this heavy bottomed braise pot holds 12 single layer. No skin, no added liquid, as the veg adds a lot as well as the thighs. Very forgiving as thighs are hard to overcook. Hard to screw this one up. Any above listed recipe ingredients will work. We don't fry ever so this, with a dry rub or glaze, having been in such a rich veg broth braising, then under the broiler or hot oven is very close to bbq or fried chicken without the fuss or fats. *The one recipe DH first made had a 1/2 cup soy sauce and a 1/2 cup vinegar and some other aromatics...then an overnight. Way too long of a marinade and strong. More than 6-8 hours the acids 'cook' and penetrate the flesh and make it mealy.