Why aren't people pouring ethanol my unskinned chicken to remove excessive fat?

I see a lot of people putting cooked chicken thighs on paper towels to absorb the excessive fat. This gave me an idea: if you don't care about taste, why can't we rinse cooked chicken with ethanol and pour away the mixture? 


The ethanol will quickly evaporate and the *excessive* grease from the chicken will be rinsed away. 


