Boning Chicken Thighs or as I like to call them, Chicken Thigh Jewels. There has been a lot of questions regarding chicken (when you can get it) and this is just a little ditty post about how to keep the skin on with the bones out of a chicken thigh. There is not much to it and you get the advantage of the fabulous dark meat of a chicken coupled with the wonderfulness of crunchy skin. No recipe, just a-how to with links and pictures to some of my recipes using boned thighs. Now’s here another thing: if you know your butcher which is great way to get favors once in a while, they can and will bone them for you. Developing a relationship with your butcher is a terrific way to 1.) Meet someone new,  2.) Glean information about meats of all kinds that you may be interested in, and 3.) They may have all kinds of other recipes, techniques, etc. that you may have not thought of on your own. (Yet). So let’s start boning chicken thighs.

1.) Lay out all thighs skin side down on the butcher paper it comes wrapped in. 2.) With a small sharp knife follow the curve down the center of the bone. 3.) Grab the hip socket bone and carefully begin to slowly scrape the meat in a downward motion away from the bone going around and around until you have have gotten to the bottom. 4.) You will encounter ligaments holding the muscles to the bones-just cut them. 5.) Making sure to hold the bottom of the femur, cut around the bottom making sure to cut the small cartilage bone away. Ta Da. Finished. If you somehow leave a chunk of muscle on the bone, just scrape it off and stick it inside the thigh cause nobody will be any-the-wiser. With the skin side down, cupped in the palm of your hand put them together and shape like an egg.

Now for some ways to use these little “Chicken Thigh Jewels” in some of my chicken thigh recipes and for you to use your own creative abilities. Put your sauces under ’em, over ’em, or beside ’em. There may be days (or recipes) when you want an easier meal or just want them flattened and if that’s the case then just leave them open to cook. I have found it easier to mostly cook them in a 400°-425° oven for about 40-45 minutes, but that’s just me. I also like to leave ’em on a plate in the fridge overnight, uncovered, which will give them a head start to give them crispier skin.

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