1 of 3 Chicken thighs can be tough to cook, but it’s usually better to eat the thigh you’ve cut off the breast.
It’s a better choice for chicken lovers who can cook their own, said Julie Bier, a culinary consultant at the Washington, D.C., based firm Mancini and Associates.
And if you’ve never done it before, there’s no harm in trying, she said.
Here’s how to prepare chicken thigh.
Cut off the heart and liver of the chicken.
Cut the chicken’s heart out and place it in a bowl.
Cover it with a towel and let it rest at room temperature for at least one hour.
Remove the breast and the bones.
Remove all but the bone, which are called the backbone.
Place the chicken in a pot with water and cover with a lid.
Bring to a boil over high heat, and cook, covered, until it reaches an internal temperature of about 150 degrees Fahrenheit (59 degrees Celsius).
Remove from heat and drain.
Pour the broth over the chicken, and add salt and pepper.
Pour through a strainer and discard the fat.
Chicken tenderloin recipe with photos: 1.
Cut a chicken thigh and place the heart, liver and meat on a cutting board.
The bones are the backbone and the meat is the meaty end.
2, Cut a cut chicken thigh from the breast of a chicken and place on a baking sheet.
The heart is the backbone of the thigh and the liver is the bone.
3, Heat a large skillet or wok over medium heat and add the chicken breast.
Cook, turning frequently, until the chicken begins to brown, about 10 to 12 minutes.
4, Remove the bone from the bone of the breast, and place a clean, dry paper towel over the bone to keep the juices out.
5, Drain the breast dry.
Heat the broth in a small saucepan over medium-high heat.
Add the chicken pieces, cover and cook until the liquid has reduced by half, about 5 minutes.
6, Remove from the heat.
7, Place a large spoonful of the broth on a plate and drizzle with the remaining broth, if desired.
Serve the chicken with a salad, with sour cream and some mayonnaise.