Chicken Thighs? mmm

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yo, i got me some chicken thighs the other day, they were pretty cheap. but if you cut out the bone they are like THE perfect thing to put some cheesy stuffing into and wrap in twine and munch. y'all know anything about that? what's great about 'em is they got the skin, and nice fat throughout so it's nice and moist. i put into 'em some sauteed sausage onions and roasted eggplant with mozzarella and gorgonzola. MEOW
what do you people do with YOUR chicken thighs?

― jdchurchill (jdchurchill), Thursday, 14 September 2006 06:29 (nineteen years ago)

There are other parts of the chicken? I'm very much a thigh man (fnarr)

Brush with oil, coat heavily with marjoram, season and roast. Debone and roll with finely sliced chorizo and shallots for ballotine. Debone, flatten and grill spread with wholegrain mustard and chilli (deglaze the grillpan with a scant glass of white wine for a punchy sauce), the list goes on.

― Matt (Matt), Thursday, 14 September 2006 08:41 (nineteen years ago)

Boneless thighs lightly floured and browned in butter. top with any sauce you can think of after that (plum, coconut, wine etc).

― laurence kansas (lawrence kansas), Thursday, 14 September 2006 15:37 (nineteen years ago)

they're really good in thai curries, and also delicious grilled and smothered in any kind of bbq sauce you can think of (we used thick malaysian/chinese paste last time).

― lauren (laurenp), Thursday, 14 September 2006 16:15 (nineteen years ago)

how 'bout tricks of deboning them?

― jdchurchill (jdchurchill), Thursday, 14 September 2006 20:22 (nineteen years ago)

i buy them deboned.

― lauren (laurenp), Thursday, 14 September 2006 22:49 (nineteen years ago)

You can work it out fairly easily. Just use a sharp knife. I always buy thighs - breast is soooo boooooring.

― Mädchen (Madchen), Friday, 15 September 2006 08:20 (nineteen years ago)

Thin bladed and flexible knives are handiest, I find. Some scissors for the bits at either end of the bone are useful.

― Matt (Matt), Friday, 15 September 2006 09:12 (nineteen years ago)

three weeks pass...

Of course, cooking with the bone in keeps a much stronger chicken flavour - but if you really must debone, don't foget to make stock with them (freeze if you don't have enough at the time).

― Chewshabadoo (Chewshabadoo), Wednesday, 11 October 2006 14:51 (nineteen years ago)

Absolutely, makes the ballotine described above a little awkward though. I'll often buy thighs for stir-fries pasta etc as, even with bone out the meat is significantly more flavourful.

― Matt (Matt), Thursday, 12 October 2006 11:35 (nineteen years ago)

And it's juicier too.

― Mädchen (Madchen), Tuesday, 17 October 2006 12:37 (nineteen years ago)

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