Might sound like a newbie question but here it goes. In the Chicken category do you use boneless thighs or bone in.
04-06-2009 08:48 AM
Bone in always for thighs - the bone really helps the meat stay juicy and I think adds flavor. Cheaper too!
04-06-2009 01:43 PM
Most folks cook bone in thighs, some of them turn in sliced breasts, and rarely you'll see drumsticks.
04-06-2009 04:02 PM
When I cooked the chicken on the team I liked the bonless. To me you are able to get more surface area for brining, marinaids and rubs. I also found that you are able to form the piece so that it cooks much more evenly and can shape the peices for uniformity, I did not notice a lot of moisture loss when it was brined. When my sister took over doing chicken, she pretty much took the traditional route.