It is only in the western world that people value the breast as the best part of the chicken. Throughout Asia, dark meat is prized as both the juiciest and the tastiest. In truth, chicken breast becomes dry and tastless when overcooked. If you are going to make a stew or casserole, you are far better of to use the thigh. There is an extra benefit to using thighs in this country. Because most folk want the breast meat, thighs are considerably cheaper. So, juicier, tastier and cheaper? You would think that they would be a staple in every kitchen.
However, the fact that they come with a bone through them and a far greater fat content, means that they are, more often than not, passed over and left on the shelf. Add to this, I have long suspected that people want to be removed from understanding their place in the food chain. Expensive, pre-butchered cuts that no longer resemble any part of a once-living animal, are now preferred over their cheaper, more animal-resembling, cuts of meat. One of my favorite party tricks is to put my hand in the cavity of the chicken, extend its legs downward and make the dead, plucked, bird dance. More often than not, I am shrieked at until I stop.
So, I am going to demonstrate how easy it is to debone and use chicken thighs. In my previous post, I also present some knife skills, along with how to make ham and pea soup. You will be taught how to render them into one-inch chunks, usable for stir-frys, stews and all manner of dishes. Check out my up-coming recipe for Chicken Tikka Masala for and example of such a dish.