Chicken thighs are an inexpensive and versatile cut of meat. It's considered dark meat because its raw flesh is a reddish colour and not the lightest tan of white meat. According to the Chicken Farmers of Canada, dark meat is richer in nutrients, iron and zinc than its white meat counterpart located in the chicken breast. Learn to fillet a chicken thigh as an alternative to chicken breast fillets for the dark meat enthusiast in your life.
- Skill level:
- Moderately Easy
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Things you need
- Cutting board
Place a chicken leg quarter on a cutting board. Extend the chicken leg away from the thigh and cut through the soft joint which connects the two pieces of meat. Set the leg aside.
Peel the skin off of the chicken thigh; discard the skin. Slice off the fat and bone fragments along the edges of the thigh meat.
Slide the knife blade along the edge of one side of the bone located in the middle of the thigh. Repeat the process on the opposite side of the bone. The meat will fall away from the bone as you cut.
Grasp one end of the thigh bone and pull it straight up while scraping the knife along the bone to detach the remaining meat. Set the bone aside.
Trim the remaining cartilage and sinew off the chicken thigh fillet.
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