Thursday, January 8, 2009

chicken thighs

Chicken thighs. They're cheaper, tastier, and two little ones can be substituted for one breast. They can give you more value for your money, and can be used in low calorie recipes just as easily as the breasts.

Boil them until just cooked. Remove skin and fat and gently pry meat off bones. The meat is an excellent and flavourful alternative to more expensive and drier chicken breasts.
Take the bones and skin and boil them in the water you cooked the thighs in for about 10-15, and then cool in fridge. Chip off the fat that has set on the top and you have a great chicken stock for soups and casseroles. You can flavour to taste with either herbs and garlic, or salt and pepper, or one teaspoon of chicken bouillon per two cups of stock.
Freeze in ice cup trays. One cube equals about ¼ cup of stock.

Next, we'll look at some recipes in which you can use chicken thighs.
And of course, the broth you made, too!

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