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Chicken thighs are fairly inexpensive parts of the chicken, and you can save even more money by saving them from the bones yourself, rather than buying ready-made boning. Here's how to do it.
Product Description - Chicken Thigh Fillet
The thigh of the chicken (chicken) is part of the leg without the shin. Chicken thigh filet belongs to the "red" meat, it is juicy and has a pleasant aroma. The thighs of factory chickens are much softer than domestic ones, in which it is more muscular - domestic hens are much more physically active.
Such meat is suitable for stewing, baking, frying, cooking kebabs and meat salads. Adherents of a healthy lifestyle are advised to remove the peel, which contains a lot of fat and antibiotics. A boneless thigh filet can be scrolled into a meat grinder to get juicy tender minced meat for cutlets, rolls, and stuffing. The least healthy fried chicken thighs. Calorie content of the product is 211 kcal.
How to choose
When buying, pay attention to the appearance of the product. Fresh quality chicken thighs should have the following qualities:
- the skin is tight to the meat, has a light even shade, without bruising,
- meat to the touch is elastic, almost dry, not sticky,
- the joints are clean
- no smell
- when you press the meat with your finger, no liquid is released, the dent quickly disappears,
- if the hips are frozen, they should not have excess ice.
We recommend buying chilled rather than frozen hips. It’s easier to make sure their freshness.
How to remove bones from a thigh filet
- Remove residual water with a paper towel.
- With a boning or vegetable knife, cut a hole between the bone and the meat, holding the knife parallel to the lower leg, above the cutting board.
- Trim all tendons by cutting around the bone with a knife.
- Turn the meat out to separate it from the bone.
- Trim the leftover meat along the bone and remove from it completely.
- Make a circular incision to the bone at the narrowest part of the thigh.
- In the upper thigh, cut all the tendons around the bone.
- Put the drumstick in your palm and scroll the bone inside the meat.
- Take out the bone.
If necessary, you can immediately remove the skin from the thigh.
How to store chicken thigh
Chicken is a perishable product that cannot be stored open. Be sure to place your hips in a container or bag to prevent contact with other products.
There are two ways to store chicken thighs.
- Cooling. Place the product in a glass container under the lid or in a vacuum plastic container. The optimum storage temperature is in the refrigerator from -4 to 0 ºС. Shelf life depends on the freshness of the product and temperature, on average - from 8 hours to 3 days.
- Freezing. It is best to place the product in the freezer in a tight, sealed, moisture-proof package. You can also use plastic containers, if possible removing air from them. At temperatures from -8 ºС, the shelf life should not exceed 3 months.
What is the use of such a product?
- Protein source
- Positive effect on the functioning of the heart muscle.
- Normalizes heart rate.
- Increases immunity.
- Regulates cholesterol in the body.
- Restores the balance of the nervous system.
- Supplies blood with polyunsaturated acids.
- Supports kidney health.
- Accelerates muscle building.
- Helps protect against strokes and atherosclerosis.
- Normalizes pressure.
- Lowers sugar.
- Beneficial effect on the condition of bones, hair and nails.
- Stimulates the production of thyroid hormones.
Chicken thigh meat contains many useful substances - vitamins (A, PP, C, E), beta-carotene, riboflavin, pantothenic and folic acid, pyridoxine, cobalamins. macroelements (sulfur, magnesium, sodium, potassium, phosphorus, calcium, etc.) and microelements (iron, zinc, iodine, copper, fluorine, kolbat and others).