Chicken Thighs

Chicken thighs are slightly higher in fat than other cuts, but have the benefit of full-flavored, juicy meat.

To minimize the fat, be sure to remove the skin and trim thighs thoroughly.

For quick cooking, choose boneless, skinless thighs.

When slow-cooking, such as braising, bone-in thighs work best because they will retain their moisture better.

Two 2- to 3-ounce boneless thighs yield a 3-ounce cooked portion.
Recipes using: Chicken Thighs

11 Stainless Steel Silicone Kitchen Utensils Set

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