Reasons why you should be buying whole chicken thighs as opposed to the skinless, boneless prepared chicken thighs:
1. It’s cheaper.
Whole chicken thighs complete with skin and bone are usually priced half as much as skinless chicken thigh fillets (no-bone). In the UK, whole chicken thighs average about £2-£3 per kilo.
2. Meat tastes better on the bone.
Anyone who cooks and loves food will tell you that meat on the bone is best. Plus, who chicken thighs make for excellent sheet pan dinners. Just place on parchment with parboiled potatoes and some veg. Sprinkle with sea salt, black pepper, and a sprinkling of your favorite seasoning (I recommend fresh thyme is you can spare it) and pop it in the oven for 45mins to 1 hour and you have a delicious, healthy, and inexpensive dinner.
3. Whole chicken thighs comes with added food bonuses.
Debone the thighs and save the bones later for stock. I usually just throw them in a ziplock bag or wrap them up in tin foil and freeze until I am ready to make stock in my slow cooker.
If you are using the chicken for curries, stir-fries, stews, or anything that will turn that outer skin soggy, just do what I do and peel away the skin and make crackling.
Making crispy chicken skins is easy. Just pull away the skin from the thigh meat with you hands and stretch the skin out over parchment paper on an oven tray. Sprinkle with sea salt and place in the oven to roast at 200C with fan or 220C (400F with fan, 450F). The skin crisps up to make crackling in about 7-10 minutes. Once nice and crispy, you can remove from the oven and set to drain off the oil on some paper kitchen towels. Feel free to add some fresh vegetables or some boiled potatoes to the fat that remains on the oven tray. You don’t want that good chicken fat to go to waste.
Once cooled, you can eat the crispy chicken thighs as is or use them at a garnish to the main meal or add them to a salad for a little bit of a salty crunch.
1 Comment
Reasons why you should be buying whole chicken thighs as opposed to the skinless, boneless prepared chicken thighs:
1. It’s cheaper.
Whole chicken thighs complete with skin and bone are usually priced half as much as skinless chicken thigh fillets (no-bone). In the UK, whole chicken thighs average about £2-£3 per kilo.
2. Meat tastes better on the bone.
Anyone who cooks and loves food will tell you that meat on the bone is best. Plus, who chicken thighs make for excellent sheet pan dinners. Just place on parchment with parboiled potatoes and some veg. Sprinkle with sea salt, black pepper, and a sprinkling of your favorite seasoning (I recommend fresh thyme is you can spare it) and pop it in the oven for 45mins to 1 hour and you have a delicious, healthy, and inexpensive dinner.
3. Whole chicken thighs comes with added food bonuses.
Debone the thighs and save the bones later for stock. I usually just throw them in a ziplock bag or wrap them up in tin foil and freeze until I am ready to make stock in my slow cooker.
If you are using the chicken for curries, stir-fries, stews, or anything that will turn that outer skin soggy, just do what I do and peel away the skin and make crackling.
Making crispy chicken skins is easy. Just pull away the skin from the thigh meat with you hands and stretch the skin out over parchment paper on an oven tray. Sprinkle with sea salt and place in the oven to roast at 200C with fan or 220C (400F with fan, 450F). The skin crisps up to make crackling in about 7-10 minutes. Once nice and crispy, you can remove from the oven and set to drain off the oil on some paper kitchen towels. Feel free to add some fresh vegetables or some boiled potatoes to the fat that remains on the oven tray. You don’t want that good chicken fat to go to waste.
Once cooled, you can eat the crispy chicken thighs as is or use them at a garnish to the main meal or add them to a salad for a little bit of a salty crunch.