Chicken thighs most often come either bone-in and skin-on, or boneless and skinless. I recommend using the former if cooking thighs alone. Some recipes have you remove the bone before cooking. I find this unnecessary. Unless you’re experienced with a boning knife, it’s far easier to remove the bone after the chicken has been cooked.One step I do find convenient is to chill the chicken down in an ice bath after cooking. This allows you to give the chicken leg a longer time over moderate heat in a skillet just before serving in order to get extra crispy skin without overcooking the chicken underneath.TEMPERATURE AND TIMING FOR CHICKEN THIGHTexture: Firm, very juicy, slightly toughTemperature: 150°F / 66°C Timing Range: 1 to 4 hoursTexture: Tender and very juicyTemperature: 165°F / 74°C Timing Range: 1 to 4 hoursTexture: Fall-off-the-bone tenderTemperature: 165°F / 74°C Timing Range: 4 to 8 hours

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Name: Chicken Thigh
Prep time: 30 min
Total time: 45 min
Yield: 1
Cuisine: not set
Ingredients: Chicken thigh (bone-in and skin-on recommended); Salt; Pepper; Aromatics (thyme garlic, rosemary - optional); ---For Finishing Steps---; 1 tbsp / 15 ml vegetable canola, or rice bran oil; ---For the Sauce---; Minced shallots or garlic; Glass of wine or shot of liquor; Pat of butter; Lemon juice

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INGREDIENTS

Chicken thigh (bone-in and skin-on recommended)
Salt
Pepper
Aromatics (thyme ; garlic, rosemary - optional)
---For Finishing Steps---
1 tbsp / 15 ml vegetable ; canola, or rice bran oil
---For the Sauce---
Minced shallots or garlic
Glass of wine or shot of liquor
Pat of butter
Lemon juice

Servings

INSTRUCTIONS

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Nutrition

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Serving Size: 1 Serving (3g)
Recipe Makes: 1

Calories: 1
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.1mg		0 %
Potassium 6.1mg		0 %
Total Carbohydrate 0.4g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.3g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1

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