TweetAre you talking Chicken beast if so Trixie always trims off the fat and pounds them flat before cooking it is much better.

TweetYes chicken breast. I'm tryin to cut otherwise is leave it. Cool thanks for the input.

TweetGreat idea rack and sofar

TweetI cut off the fat but there isnt usually much. Mostly because it grosses me out but fat does add flavor depending on how the chicken is being cooked.

Tweetim with rake.. only thing I do also is filet the breast before pounding it with the meat hammer. you can cover with a piece of parchment paper or towel before pounding it also .. helps with splatter. sorand wrap doesn't seem to do well when beat with the hammer.

Tweeti trim mine after i cook it. dont sweat the small amounts but the big fat pieces trim them puppies off. it is nasty haha

TweetHaha ok cool. Ill keep doing it from now on.

TweetThe ones I get usally have just one large piece at the bottom I cut off. The little tiny pieces left arent worth it trying to cut them off its so small. I cant remember what brand it is i ge ttho?

Tweet

Originally Posted by guage

im with rake.. only thing I do also is filet the breast before pounding it with the meat hammer. you can cover with a piece of parchment paper or towel before pounding it also .. helps with splatter. sorand wrap doesn't seem to do well when beat with the hammer.

Totally with Guage on this one. Rake makes me take every last piece of fat off everything or that is what I eat first after grilling. I have actually resorted to pounding in the zip bag I freeze them in, I just rotate the breasts and pound away. I am even thinking about getting rid of my egg yolks now to cut fat, what an atrocity, have to give them to the dog.
~Trixie~

TweetIs the skin the same as the fat? I just know when I buy one of those rotisserie chickens at the store the skin is awesome. Especially the part that gets kind of burned and crispy. So youre saying I shouldnt be eating that? Man, I hope not, thats the best part lol Oh well, it is probably full of toxic chemicals anyway

Tweet

Originally Posted by Dzone

Is the skin the same as the fat? I just know when I buy one of those rotisserie chickens at the store the skin is awesome. Especially the part that gets kind of burned and crispy. So youre saying I shouldnt be eating that? Man, I hope not, thats the best part lol Oh well, it is probably full of toxic chemicals anyway

I'm with you brother, Rake couldn't wrestle that skin away from me if it could save his life. I just enter a different code into my scale and watch the fat go up for the day. If it is within my limit I will cut back somewhere else.
~Trixie~

Tweet

Originally Posted by Trixie

I have actually resorted to pounding in the zip bag I freeze them in, I just rotate the breasts and pound away.
~Trixie~

Im not familiar with this pounding the chicken as you guys have described. This is the 1st I ever heard about beating chicken with a hammer.

Tweet

Originally Posted by Dzone

Im not familiar with this pounding the chicken as you guys have described. This is the 1st I ever heard about beating chicken with a hammer.

I always have Rake grill our chicken cause the house is so hot. I pound it to the same thickness all the way across and it cooks evenly and faster. Please tell me you have a hammer.
~Trixie~