Comments on: How to Debone Chicken Thighs

By: Heather

Heather — Sat, 04 Oct 2008 15:27:10 +0000

HM – It varies, if you are doing a straight sub of one chicken thigh to one chicken breast (fresh, not the flash frozen in a multipack variety) it works out to be the same as the thighs are generally smaller, but pound for pound it may take a couple minutes longer. Until used to the substitution I suggest using a meat thermometer.
Lotte – Great suggestion, I’m going to edit it into the post, thank you.
Carole – I keep a gallon ziplock in the freezer for this purpose.

By: Carole

Carole — Fri, 03 Oct 2008 21:29:59 +0000

This meat takes no longer to cook, really, just a minute or two. Thigh meat is juicier than breast meat and so is good in stir fries. Last time I did this, I forgot to save the bones for making stock; sometimes I freeze the bones until I have enough for stock.

By: Lotte W

Lotte W — Fri, 03 Oct 2008 14:35:33 +0000

Great post.

I have been boning chicken thighs for years – as you said, I prefer the taste of the dark meat to the taste of breastmeat.

Yes they can take a little longer to cook in some instances, but they taste far better. And in something like a chicken curry they are actually better than breastmeat.

Don’t toss the bones out – bag them up and stash them in your freezer. When you have enough, you can use them to make chicken stock.

By: HM

HM — Fri, 03 Oct 2008 00:50:36 +0000

Only one question- I thought dark meat takes longer than white to cook? IF so, might wanna take that into account when subbing thighs for breast…

Wow, parts of that post could sound all wrong in different circumstances!