http://www.foodnetwork.com/food/reci..._35405,00.html

I believe that she said on her show that she skinned,
"3 pounds boned chicken thighs"

I rarely buy chicken except for whole chicken or chicken breasts. (Don't
like dark meat, DH does)

I would mind trying this recipe, but want to find out -- does anyone buy
boned chicken thighs? Are they normally packaged, or do you have to ask a
butcher to do it.

Wondering the difference between boned and deboned:
Deboned: adjective: having had the bones removed - Example: "A boned (or
deboned) fish.

Dee Dee

"Dee Dee" > wrote in message
...
> http://www.foodnetwork.com/food/reci..._35405,00.html
>
> I believe that she said on her show that she skinned,
> "3 pounds boned chicken thighs"
>
> I rarely buy chicken except for whole chicken or chicken breasts. (Don't
> like dark meat, DH does)
>
> I would mind trying this recipe, but want to find out -- does anyone buy
> boned chicken thighs? Are they normally packaged, or do you have to ask a
> butcher to do it.
>
> Wondering the difference between boned and deboned:
> Deboned: adjective: having had the bones removed - Example: "A boned (or
> deboned) fish.
>
> Dee Dee

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.

Lynne A

>
>

"LynneA" > wrote in message
...
>
> "Dee Dee" > wrote in message
> ...
>> http://www.foodnetwork.com/food/reci..._35405,00.html
>>
>> I believe that she said on her show that she skinned,
>> "3 pounds boned chicken thighs"
>>
>> I rarely buy chicken except for whole chicken or chicken breasts. (Don't
>> like dark meat, DH does)
>>
>> I would mind trying this recipe, but want to find out -- does anyone buy
>> boned chicken thighs? Are they normally packaged, or do you have to ask
>> a butcher to do it.
>>
>> Wondering the difference between boned and deboned:
>> Deboned: adjective: having had the bones removed - Example: "A boned
>> (or deboned) fish.
>>
>> Dee Dee
>
> 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.
>
> Lynne A
>
>>
>>
Thanks a lot, Lynne. I will look further than my nose next time I shop.
:-))
Dee Dee

"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.

nancy

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.

"raymond" > wrote

> 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.
>>
> They have them in our store regularly. I like to stuff them and cook
> them on the grill.

Oh, that sounds good ... thighs and drums, those are my favorite
parts of the chicken. Think I'll be picking some up today.

nancy

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

"Steve Wertz" > wrote

> 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.

I use chicken thighs in my chicken cacchiatore, I leave the
bone in but I skin them. Sometimes there isn't much left
after the skin comes off. It'll be a good chance for me to
practice with my boning knife. I don't know what chicarrones
are, but I take it they aren't diet food.

nancy

"Nancy Young" > wrote in message
. ..
>
> "Steve Wertz" > wrote
>>
>> 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.
>
> I use chicken thighs in my chicken cacchiatore, I leave the
> bone in but I skin them. Sometimes there isn't much left
> after the skin comes off. It'll be a good chance for me to
> practice with my boning knife. I don't know what chicarrones
> are, but I take it they aren't diet food.
>

Chicarrones = Deep-fried pork rinds.

I'm guessing 'chicken chicarrones' is really crispy chicken skin (ie, in my
Mom's words - the best part)? Or do you actually deep-fat fry the thigh
skin to make it puffy?

MJB

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.
>
> nancy

I have looked for them at Schuck's and haven't seen them. Maybe they just
aren't in great demand around here, I don't know. There was a short thread
recently about boning chicken thighs yourself. I'll have to give it a try
sometime, although it can't be as simple as boning a chicken breast.

Jill

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.
>
> nancy
>
>

I never use chicken breasts and the thighs do work really well for
something that requires chicken breasts. I also often use the bone in
version because I think they taste better. Its tedious to debone thighs
yourself unless you have the knack for it. I just destroy them if I try.

Andy wrote:

>
>
> 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

I like Farmers Pride chicken. Better than Perdue and raised up the road
from you in Fredricksburg, PA.

Its a big facility but with mom & pop quality.

http://www.bellandevans.com/index.cfm?act=about_us

"George" > wrote

> I like Farmers Pride chicken. Better than Perdue and raised up the road
> from you in Fredricksburg, PA.
>
> Its a big facility but with mom & pop quality.
>
> http://www.bellandevans.com/index.cfm?act=about_us

They have an excellent reputation. I buy that brand when
I find it.

nancy

George said...

> Andy wrote:
>
>>
>>
>> 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
>
> I like Farmers Pride chicken. Better than Perdue and raised up the road
> from you in Fredricksburg, PA.
>
> Its a big facility but with mom & pop quality.
>
> http://www.bellandevans.com/index.cfm?act=about_us


George,

Thanks for the FYI. I see their chicken products are sold at my Giant
market just a couple miles away.

I imagine my palette can taste the difference. I'll try a package!

Thanks again neighbor!

Andy

"George" > wrote in message
. ..
> Andy wrote:
>
>>
>>
>> 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
>
> I like Farmers Pride chicken. Better than Perdue and raised up the road
> from you in Fredricksburg, PA.
>
> Its a big facility but with mom & pop quality.
>
> http://www.bellandevans.com/index.cfm?act=about_us

Yes, I know this brand and buy it whenever I can.
Thanks.
Dee Dee

"Andy" <q> wrote in message ...
> 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


I think Costco might have started selling Perdue, or maybe even Foster.
They still sell Tysons, I believe, but I pass it by.

I'll look in the chicken cases for it. I'll bet they carry them; I've just
never shopped for it.
Thanks for the suggestion.
Dee Dee

"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

On Wed, 12 Sep 2007 06:53:34 -0600, "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.

I often buy skinless and boneless chicken thighs to use in place of
skinless, boneless chicken breasts. They are cheaper and tastier.

Tara

Dee Dee > wrote:
>I would mind trying this recipe, but want to find out -- does anyone buy
>boned chicken thighs? Are they normally packaged, or do you have to ask a
>butcher to do it.

Usually if they're boneless they're skinless too.

But Nigella is in Blighty. They do things different there.

--Blair

In article >,
"Dee Dee" > wrote:

> http://www.foodnetwork.com/food/reci..._35405,00.html
>
> I believe that she said on her show that she skinned,
> "3 pounds boned chicken thighs"
>
> I rarely buy chicken except for whole chicken or chicken breasts. (Don't
> like dark meat, DH does)
>
> I would mind trying this recipe, but want to find out -- does anyone buy
> boned chicken thighs? Are they normally packaged, or do you have to ask a
> butcher to do it.
>
> Wondering the difference between boned and deboned:
> Deboned: adjective: having had the bones removed - Example: "A boned (or
> deboned) fish.

In New Zealand they'd be called "boneless chicken thighs" or "thigh
fillets". And yes, you can buy them packaged normally.

Miche

--
In the monastery office --
Before enlightenment: fetch mail, shuffle paper
After enlightenment: fetch mail, shuffle paper