raymond said...

> On Wed, 12 Sep 2007 09:28:05 -0400, "Nancy Young" >
> wrote:
>
>>
>>"Dee Dee" > wrote
>>
>>> "LynneA" > wrote
>>
>>>> If they are to be used skinned, skinless boneless thighs are pretty
>>>> common. They are usually right next to the skinless boneles breasts,
>>>> breast tenders, etc.
>>
>>> Thanks a lot, Lynne. I will look further than my nose next time I
shop.
>>> :-))
>>
>>Funny, all the times I've seen recipes calling for boneless skinless
>>thighs, truth is I've only seen them in the store once ... and it's a
>>different store than I usually visit. I think they'd be great in a lot
of
>>recipes that call for the breasts. Of course, I imagine it's cheaper
>>if you take the skin and bones off yourself.
>>
> They have them in our store regularly. I like to stuff them and cook
> them on the grill.


For a few extra pennies, at the wholesale club, you can probably find
Perdue's jumbo (18) package of boneless, skinless chicken thighs that are
further divided into 3 thigh cryopacs for added convenience, if that
matters.

Andy