Breast or thigh, which part of the chicken do you like best?

MooMoo444 said:
Not really bothered where the meat comes from, as long as it's boneless :)
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Why? Like to pretend your meat doesn't come from animals? :confused: I don't understand that. Zero chance of choking on a thigh bone, it's huge. And it improves the flavour big time.

It's the same with steak. You know what's better than an awesome ribeye steak? A bone-in ribeye steak..

Obviously boneless cuts have their place, boneless thigh as above is great for chopping up and using in stir fries for example.
 
Scam said:
Why? Like to pretend your meat doesn't come from animals? :confused: I don't understand that. Zero chance of choking on a thigh bone, it's huge. And it improves the flavour big time.

It's the same with steak. You know what's better than an awesome ribeye steak? A bone-in ribeye steak..

Obviously boneless cuts have their place, boneless thigh as above is great for chopping up and using in stir fries for example.
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Does it matter? It's what I like and the OP wanted people's opinions

No bones means no mess and while I make no attempt to forget it was an animal, pushing a carcass around lowers the appeal
 
When I go in KFC, people always say can I have a breast please for their meal, when in reality, KFC breast is a large, dry lump of meat. Thighs are much better, but my fave in KFC is the drumsticks (legs). They are really juicy and the best by far.
 
Moses said:
Can you explain the mechanism by which having a bone in the thigh leads to a more flavourful end product?
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1 - Bone helps conduct heat which means you can more easily cook your piece of meat consistently throughout, rather than having the centre slightly underdone and the outside slightly overdone.
2 - With regards to gravy/stews, bones have collagen/fat/marrow attached to them which add flavour and thicken sauces.
 
I always debone my chicken thighs. Makes it far easier to work with.

Scam said:
1 - Bone helps conduct heat which means you can more easily cook your piece of meat consistently throughout, rather than having the centre slightly underdone and the outside slightly overdone.
2 - With regards to gravy/stews, bones have collagen/fat/marrow attached to them which add flavour and thicken sauces.
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1 isn't true - bone does the opposite to that.

2 I agree with. I either add the separated bones to my stews or use them in making stock.
 
Thighs
always thighs. including women.
boned or debonned debate, depends what i'm doing.

and congratulations breast eaters, keep it up. Keeps the price of thighs down for us sensible people. :p
 
Chicken breasts can be good but you really wanrt breasts with the skin on and cook them very carefully. Very eay to overcook, a thermometer is really a must.
 
thighs, cheaper and they taste way nice. Normally cook them with the bone in but will on occasion remove it. I never buy them pre-boned as it costs more and only take a couple of minutes with a sharp knife.
 
Barbecued a chicken at the weekend using this method and really enjoyed eating a whole chicken without bones.


Difficult skill, but can be applied to any bird really, and can therefore be used to make cheapskate 3 bird roasts.
 
Ballotine chicken on the BBQ is amazing. Definitely one of my favourites :)

As you say, it's a bit of a pain to get the skills down but once you do it's not that hard. I don't think I'll ever make it look as effortless as Pepin though :eek:
 
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