Food
chicken thighs
By Yankee Magazine|May 29 2007|
Ingredients
STEP BY STEP: Preparing Chicken Thighs
1. After trimming excess skin and fat (leave enough skin to cover meat), cut slit along white line of fat from one joint to other joint to expose bone.
2. Using tip of knife, cut/scrape meat from bone at both joints.
3. Slip knife under bone to separate meat completely from bone.
4. Discard bone. Trim any remaining cartilage from thigh.
5. Cut three diagonal slashes in skin. Do not cut into meat.
6. Tuck meat under skin and lightly flatten thigh to even
Instructions
4. Discard bone. Trim any remaining cartilage from thigh.
5. Cut three diagonal slashes in skin. Do not cut into meat.
6. Tuck meat under skin and lightly flatten thigh to even
