Best Advice to Homemade Extraordinary De-boned Chicken Thigh

Hoping to eat De-boned Chicken Thigh a top restaurant's, but for a few causes are not able to go to restaurants. This recipe is going to help you with helpful ways on preparing a De-boned Chicken Thigh like a famous chef made.

De-boned Chicken Thigh

We hope you got benefit from reading it, now let's go back to de-boned chicken thigh recipe. To cook de-boned chicken thigh you only need 1 ingredients and 12 steps. Here is how you achieve that.

To cook an unforgettable De-boned Chicken Thigh, here are the materials required:

Get 1 of Chicken thigh, bone in.

After preparing the ingridients, now you are ready to make your appetizing De-boned Chicken Thigh by following the instructions on this section:

This is how the thigh is sold in the supermarket. If there are still pin feathers on it take them off. Wash off any bloody parts with water. I'll call the skin side the 'front' and the cut side the 'back'..
There are 3 parts to cut ★ [Bone]; [Skin] and [Cartilage]. The bone on the left side in the photo is a part I'd never seen in Japan, the base of the thigh (the chicken groin maybe?).
Cut off the skin at top center in the photo first. Next is the base of the thigh. Pull on the bone there as you cut along it to take it off..
The [skin] and [base of the thigh] have been removed. It may look like there's a lot of meat on that base bone, but it's actually mostly bone..
Cut through the upper bone along the bone, and open up the meat (until the bone is fully exposed)..
Cut into the joint (the knee) with your knife. Hold the chicken with both hands, and break the joint..
When the joint is broken take the bottom bone out first. Pull on the bottom bone, and run your knife along it to cut off any sinews..
Next, before going to the upper bone, cut off the cartillage at the joint. I broke it in half and cut it, but use whatever method works best for you..
Remove the upper bone in the same way you removed the lower bone...and done!.
Make it at home! Thinly cut meat recipe - https://cookpad.com/us/recipes/146691-make-at-home-thinly-sliced-meat.
There's a part at the base of the thigh called the "sot-l'y-laisse" in French, which means "only fools throw it away" (called the "oyster" in English)..
Apparently this "sot-l'y-laisse" is very small and very precious, but I don't know where it is. If you know, please let me know!.

The approach that I'm demonstrating minimizes the amount of meat wasted. Not only can this save you money, but you can also use the bones to make your own chicken broth. Deboning and filleting a chicken thigh is easy and a great introduction to butchery and learning good knife control. A chicken thigh is quite a fatty cut of. Use a sharp knife to debone chicken thighs.

Recipe : De-boned Chicken Thigh

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step by step to make De-boned Chicken Thigh

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