Chicken thighs
Chicken thigh meat is darker and generally juicier than breast. This ingredient can be sold bone-in or boneless; recipe quantities must specify edible weight.
What it offers and why to use it
Chicken thigh meat is darker and generally juicier than breast. This ingredient can be sold bone-in or boneless; recipe quantities must specify edible weight. Braise, roast or simmer until the centre reaches 74°C. Remove bones and skin before weighing when the recipe specifies boneless skinless meat.
Savoury, with a tender texture after gentle cooking.
From shopping to cooking
Choose
Choose fresh chilled meat in intact packaging and check whether skin and bone are included.
Store
Keep refrigerated according to the use-by date, separate from ready-to-eat foods. Freeze before that date if necessary.
Prepare
Braise, roast or simmer until the centre reaches 74°C. Remove bones and skin before weighing when the recipe specifies boneless skinless meat.
How to make the most of it
Good pairings
Rice, thyme, lemon and vegetables.
How to substitute it
Substitutions change flavour and nutrition; adjust quantities and cooking to the recipe.
Recipes with chicken thighs
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