If you’re still buying deboned chicken things in the grocery, you better take this advice to stop it. Instead, buy bone-in chicken thighs and debone them yourself. It’s easy, and you can save money. So, if you want to learn how to debone chicken thighs, let’s dive right into it!
Why should you debone chicken thighs?
Deboning chicken thighs actually depends on your preference or the recipe you are cooking. Leaving the bones while you are cooking your chicken can add more flavor.
However, If your recipe calls for chicken shreds, it may be easier to cook the deboned chicken in pan-fried and stir-fried recipes. Also, if your recipe calls for a whole chicken thigh, you must debone it before cooking.
And soups, stews, and curry are examples of recipes in which you can debone the chicken after cooking. But deboning the chicken before cooking decreases the total cooking time.
Why should you buy bone-in chicken thighs?
A skinless, boneless thigh is everyone’s favorite chicken recipe. It is the ideal cut for just about every recipe because it’s juicy, tender, and suitable for everything from quick frying to slow braising.
But since everyone is aware of this, boneless thighs from the grocery are no longer the cheap trick they once were.
Even if you consider the weight of the bones, bone-in chicken is cheaper. It is a simple way to save some money on your grocery budget. Not to mention that you can also use the bones in other things!
There’s no reason not to buy bone-in chicken thighs. You need to do some elbow work. But deboning is easy, especially if you master it.
What are the tools needed to debone chicken thighs?
It would be best if you used a boning knife. Using a boning knife makes the process of taking the meat off the bones easier. This knife is made specifically for cutting bones. It is easy to tell because the blade is slightly curved and narrow, making it easier to cut close to bones.
If you don’t have a boning knife, you can use a regular 6-inch kitchen or vegetable knife to remove the bones from chicken thighs. These knives aren’t too big.
But if all else fails, you can use sharp scissors or poultry shears to remove the bones, but they are hard to use on something as small as a chicken thigh. Most experts are not using scissors since it will be easier for a knife to cut through the meat and bones.
Sharp knives and scissors will make it harder and could be dangerous because they are more likely to slip. You should always be cautious when using these kitchen tools. You can use a sharp knife if you don’t have any options available.
How to debone chicken thighs?
You will start facing the chicken thigh with the skin side down and the flesh side up.
Start with shallow cuts directly above the thigh and leg bones to expose it. But, if you only have the thigh part, just cut above the bone on the thigh.
Once you expose enough to the thigh and leg bones to slip the knife under the bones, cut outward to detach the flesh from the bone. The same goes for the leg part. Slip underneath the knife and cut through the joint to separate the bone from the meat.
The tricky part is removing the knee joint where the thigh and leg are connected. Bundle the meat into your one hand while you run your knife through the joint until you separate the bones from the meat.
You will notice that there are still pieces of cartilage attached to the meat, so you will have to remove them. You can also remove the excess connective tissue.
And that’s it! There are a lot of recipes you can use for the deboned chicken thigh, and we will now get into these ways of cooking it!
Four ways to cook deboned chicken thighs
When thinking of chicken thighs, there are many recipes you can think of that will make your mouth water.
You can never go wrong with grilled boneless chicken thighs, especially in summer. Sure there are a lot of recipes and twists for grilled chicken thighs, but you will never regret trying this Spicy Grilled Chicken in Lemon Leaves.
2. Stir Fry
Stir-fried chicken thigh recipes are the best meals to cook. They’re so quick and simple, filled with healthy, fresh, and crispy vegetables and delicious sauces, that you can almost always count on the people you’re cooking for to enjoy the dishes.
The good news is pan frying your boneless chicken thigh is way easier with stir-flying! Boneless, skinless chicken thighs fry to a perfect crisp with a lovely brown crust and juicy, tender meat when pan-fried on the stovetop over high heat. Who could say no to the pan-fried boneless thigh?
Braised chicken thighs are the recipes that will make your mouth water. And once you taste it, it will melt into your mouth.
There are so many braised chicken thigh recipes that you will surely love. Whether you want it at low-calorie or high-protein, you can find one that will suit your taste buds.
Frequently asked questions
1. Is it best to debone chicken thighs before or after cooking?
That will depend on what you are cooking. If you are slow-cooking, you can remove the bones after cooking since it will add flavor to the meat. And the bones will also come out quickly. But if your recipe requires boneless chicken thigh, you’ll have to debone it before you cook it.
2. What knife do you use for deboning a chicken?
A boning knife is the best option when you’re deboning chicken thighs. The blade’s flexibility and shape enable you to maneuver in small spaces, and its thin tip can remove joint cartilage. It helps separate a chicken into several cuts.
3. What can you do with the chicken bones?
You’re completely wrong if you think the bones from your chicken thighs are useless! You can use them to make broth and stock, which you can add to flavor your dishes.
It’s time to start cooking now that you know how to debone chicken thighs! The ideas for recipes using these delectable boneless chicken thighs are endless. We hope you enjoy learning this essential cooking skill and use your newly deboned chicken to make some delicious dinners!