for a guy who wants to be a chef, you have to learn
something..
the skin of a chicken is where most of the fat resides.. the fat of
the chicken tenderises the meat of the chicken, making it juicy and
delicious... the chicken breast is usually tasteless and the
texture is like wet cardboard because of the lack of fat
there...
chicken wings are delicious to people because it has the most
skin/meat ratio on the chicken and therefore the fat permeates into
the meat and makes it delicious..
the best parts of the chicken is the thigh and that little bit of
meat just under the thigh connecting to the body...
the thigh because of the fat in the skin there.. the little bit of
meat is because it's just the most tender part of the whole bird
(works the same for turkey and other birds)
if they trim the all the fat and skin away, the chicken will become
totally bland and inedible..
works the same for all other meats too.. so if you notice, the
Japanese are obsessed with having fat in their meat.. because they
know it tastes good 
