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Chicken thighs

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  • acpgeeacpgee Posts: 4,112Member Member Posts: 4,112Member Member
    In the UK I struggle to find boneless skinless so hard to learn to de-bone myself with YouTube tutorials. I save bones in a ziplock bag in the freezer where I also dump better quality vegetable trimmings such as hard stems from asparagus and artichokes. When the bag is full I make stock.

    I too make crackling with the skin in the air fryer between two sheets of silicon mesh. I use the crackling in the same way I would use bacon crumbles.
  • acpgeeacpgee Posts: 4,112Member Member Posts: 4,112Member Member
    kshama2001 wrote: »

    (I do save bones in the freezer for stock but get plenty as is without switching to 100% bone-in.)

    Do you save all the bones or only ones from certain recipes? (Ie bbq, breaded ranch, marinated teriyaki).

    I save all the bones, but if you mix cooked and uncooked bones be warned that the resulting stock will be cloudy. I try to rinse well if bones have been in something strongy flavoured like teriyaki. No two batches of my chicken stock are the same depending on where the bones have been before.
  • nighthawk584nighthawk584 Posts: 1,094Member Member Posts: 1,094Member Member
    if you don't like chicken breasts, you are cooking them wrong...just my opinion.
  • just_Tomekjust_Tomek Posts: 7,239Member Member Posts: 7,239Member Member
    if you don't like chicken breasts, you are cooking them wrong...just my opinion.

    Nope. Not just your opinion. I was first with that in this thread hehe :)
  • weatherking2019weatherking2019 Posts: 304Member Member Posts: 304Member Member
    acpgee wrote: »
    In the UK I struggle to find boneless skinless so hard to learn to de-bone myself with YouTube tutorials. I save bones in a ziplock bag in the freezer where I also dump better quality vegetable trimmings such as hard stems from asparagus and artichokes. When the bag is full I make stock.

    I should do this! I've only been saving chicken wings tip part in ziplock/freeze and threw it in when making soup. But saving the trimmings of veggies and making a stock sounds easy yet flavorful! Thx for the idea :)

    As far as thighs, I use it often. I like breasts for certain stuff and thighs for more flavor. Depends on the dish.
  • just_Tomekjust_Tomek Posts: 7,239Member Member Posts: 7,239Member Member
    acpgee wrote: »
    In the UK I struggle to find boneless skinless so hard to learn to de-bone myself with YouTube tutorials. I save bones in a ziplock bag in the freezer where I also dump better quality vegetable trimmings such as hard stems from asparagus and artichokes. When the bag is full I make stock.

    I should do this! I've only been saving chicken wings tip part in ziplock/freeze and threw it in when making soup. But saving the trimmings of veggies and making a stock sounds easy yet flavorful! Thx for the idea :)

    As far as thighs, I use it often. I like breasts for certain stuff and thighs for more flavor. Depends on the dish.

    If you are not doing this yes you should start. Save everything in the freezer. When you have "too much" simply make stock and then soups etc. The mix of veggies and various bones, be it raw or already cooked, make a wonderful mix.
  • bear2303bear2303 Posts: 176Member Member Posts: 176Member Member
    oh my gosh i love boneless skinless thighs so much! I pretty much have exclusively moved away from chicken breast to thigh meat and it makes a world of difference to me! The thing i like about thighs isn't just that they are cheaper and taste better but also they tend to be more consistent in thickness so they cook more evenly than a breast. Plus i just love the taste! I've pretty much replaced all my chicken recipes that call for breasts with thigh and #noregrets
  • acpgeeacpgee Posts: 4,112Member Member Posts: 4,112Member Member
    I save all the bones from when we eat chicken or pork cooked on the bone in the stock bag too. But keep in mind if you mix cooked with uncooked bones the resulting stock will be cloudy. Fine for making risotto or avgolemono but you won't get a clear broth for, say, wonton soup.
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