Deboning chicken thighs is a basic procedure that not everyone knows how to do properly. Below are some tips to do it well and obtain a deboned thigh ready to create excellent rolls or ragù
This recipe is useful for making
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 297.50 (Kcal)
- Carbohydrates 0.00 (g) of which sugars 0.00 (g)
- Proteins 36.14 (g)
- Fat 17.04 (g) of which saturated 4.30 (g)of which unsaturated 9.52 (g)
- Fibers 0.00 (g)
- Sodium 696.29 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 2 chicken thighs
- to taste salt
- to taste extra virgin olive oil
Tools
- 1 Knife
- 1 Cutting board
Procedure
The chicken thigh is a very tasty cut and less dry than the breast, with an extremely low cost. Here are the tips to debone chicken thighs perfectly!
You can also use this procedure to debone chicken drumsticks, which will be easier as the bone is free and visible.
Take the thigh and place it on the cutting board as in the photo. The outer part facing outwards, the chicken bone attached to the torso must be visible and facing you.
Hold the thigh firmly and make a clean cut along the entire length of the thigh, from top to the joint.
To perfectly debone chicken thighs, you need to expose the bone and most of the work is done. With the help of the knife, you need to debone it ensuring not to break the meat and leaving as little as possible attached to it.
Finally, remove the cartilage and tendons that connect the bone to the meat to obtain a steak like the one you see in the photo.
A tip, leave the chicken skin attached to the meat; this allows you to have more workable deboned chicken thighs that do not divide into parts.
Your deboned chicken thighs are ready!
How to Use Deboned Chicken Thighs:
Deboned chicken thighs can be stuffed to make delicious rolls, or they can be cooked in a pan like regular steaks.
How to Pair Chicken Thighs:
I suggest pairing the thighs according to the final recipe, but personally, I would go for a full-bodied red wine to add character to a delicate, almost bland meat.
