Bone Up on Butchering

I like skinless, boneless chicken thighs, which are much more expensive than thighs with the skin and bone. I learned how to debone the thighs many years ago from a women’s magazine.

Today, it is much easier to learn from YouTube videos (here is a great one), and it is quick work. Your only investment is a boning knife. I got mine free at an estate sale. Many knife sets come with a boning knife.

I wait until the bone-in thighs are on sale for 69-cents a pound, saving at least $1.30 a pound.  I wrap each thigh in a piece of waxed cereal box liner, and put them all in a ziplock bag.

Those bones don’t go to waste.  I put them in separate bag to use later for soup.

Some people use the skins for their pets or to render fat.

I also use the boning knife to separate chicken quarters into the drumstick and thigh.