Boning a Chicken Thigh

The moist, flavorful dark meat of thighs makes them the favorite chicken part for many. When boned, they are even more versatile.

Step 1		Place thigh on cutting board, skin side down, and cut along thin side, joint to joint.
Step 2		Cut meat from one joint; then pull or scrape meat from bone.
Step 3		Cut meat from opposite joint.

The information presented here is courtesy of the National Chicken Council,
sponsor of the National Chicken Cooking Contest.

Return to: Poultry Science Home Page

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Last modified: Thursday, 27-January-2000.
URL: http://www.msstate.edu/dept/poultry/broboning3.htm

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