What are some opinions for the best utensils and/or techniques for trimming chicken thighs to remove at least some of the fat, with the least time/hassle?
(...scraping vs. cutting?, which bit to trim first?, just use *sharp* knives or use blunt knives or other tools for scraping instead?, etc)
Other ideas welcome too!
(Am switching from all breasts all the time to sometimes thighs for breading/baking or cooking in stews, etc.)