"Steve Wertz" > wrote in message
...
> On Wed, 12 Sep 2007 09:28:05 -0400, Nancy Young wrote:
>
>> 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.
>
> I always buy bone-in thighs and debone/skin them myself. The
> bones are used for stock and the skins are make into chicken
> chicarrones. The boneless skinless thighs are more then twice as
> much.
>
> -sw

You are no-doubt right in what you do. When I prep chicken, I generally have
my head turned the other way, as much as possible. (Yes, I do recall where
they came from -- I still remember seeing them swung in the air -- was it
3x?) :-))
Dee Dee