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De-boned Chicken Thigh Recipe

De-boned Chicken Thigh Recipe
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Prepare the ingredients before making De-boned Chicken Thigh in your home. Then, follow these steps below to serve De-boned Chicken Thigh for your family or friends.

Ingredients: De-boned Chicken Thigh

  • 1 Chicken thigh, bone in

How to Make De-boned Chicken Thigh

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make De-boned Chicken Thigh in your home by yourself.

    Step 1
  • This is how the thigh is sold in the supermarket. If there are still pin feathers on it take them off. Wash off any bloody parts with water. I'll call the skin side the 'front' and the cut side the 'back'.
  • Step 2
  • There are 3 parts to cut ★ [Bone]; [Skin] and [Cartilage]. The bone on the left side in the photo is a part I'd never seen in Japan, the base of the thigh (the chicken groin maybe?)
  • Step 3
  • Cut off the skin at top center in the photo first. Next is the base of the thigh. Pull on the bone there as you cut along it to take it off.
  • Step 4
  • The [skin] and [base of the thigh] have been removed. It may look like there's a lot of meat on that base bone, but it's actually mostly bone.
  • Step 5
  • Cut through the upper bone along the bone, and open up the meat (until the bone is fully exposed).
  • Step 6
  • Cut into the joint (the knee) with your knife. Hold the chicken with both hands, and break the joint.
  • Step 7
  • When the joint is broken take the bottom bone out first. Pull on the bottom bone, and run your knife along it to cut off any sinews.
  • Step 8
  • Next, before going to the upper bone, cut off the cartillage at the joint. I broke it in half and cut it, but use whatever method works best for you.
  • Step 9
  • Remove the upper bone in the same way you removed the lower bone...and done!
  • Step 10
  • Make it at home! Thinly cut meat recipe -
  • Step 11
  • There's a part at the base of the thigh called the "sot-l'y-laisse" in French, which means "only fools throw it away" (called the "oyster" in English).
  • Step 12
  • Apparently this "sot-l'y-laisse" is very small and very precious, but I don't know where it is. If you know, please let me know!
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