Easiest Way to Prepare Perfect De-boned Chicken Thigh
by Brett Dunn
De-boned Chicken Thigh
Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, de-boned chicken thigh. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
De-boned Chicken Thigh is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. De-boned Chicken Thigh is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook de-boned chicken thigh using 1 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make De-boned Chicken Thigh:
Get 1 Chicken thigh, bone in
Steps to make De-boned Chicken Thigh:
This is how the thigh is sold in the supermarket. If there are still pin feathers on it take them off. Wash off any bloody parts with water. I'll call the skin side the 'front' and the cut side the 'back'.
There are 3 parts to cut ★ [Bone]; [Skin] and [Cartilage]. The bone on the left side in the photo is a part I'd never seen in Japan, the base of the thigh (the chicken groin maybe?)
Cut off the skin at top center in the photo first. Next is the base of the thigh. Pull on the bone there as you cut along it to take it off.
The [skin] and [base of the thigh] have been removed. It may look like there's a lot of meat on that base bone, but it's actually mostly bone.
Cut through the upper bone along the bone, and open up the meat (until the bone is fully exposed).
Cut into the joint (the knee) with your knife. Hold the chicken with both hands, and break the joint.
When the joint is broken take the bottom bone out first. Pull on the bottom bone, and run your knife along it to cut off any sinews.
Next, before going to the upper bone, cut off the cartillage at the joint. I broke it in half and cut it, but use whatever method works best for you.
Remove the upper bone in the same way you removed the lower bone…and done!
There's a part at the base of the thigh called the "sot-l'y-laisse" in French, which means "only fools throw it away" (called the "oyster" in English).
Apparently this "sot-l'y-laisse" is very small and very precious, but I don't know where it is. If you know, please let me know!
So that’s going to wrap it up for this special food de-boned chicken thigh recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!