How to debone large chicken thighs, how to debone chicken thigh meat

The preparation of chicken thighs can be said to be varied, you can directly make grilled chicken thighs, you can directly fry the chicken thighs and eat them, of course, you can also remove the bones of the chicken thighs and make them directly into boneless chicken thighs. This method will be more convenient to eat, and it will also make the meat taste better. How to make boneless chicken thighs?

People may not have tried it themselves, so let's introduce people to the practice of boneless chicken thighs, so that you can have a good understanding of some corresponding practices.

Material. 2 boneless chicken thighs, 2 cloves of garlic, 20 grams of mustard, 10 grams of garlic powder, 2 tablespoons of honey, 30 ml of olive oil, salt and black pepper.

Method. Preheat the oven to 200 degrees.

Slice the garlic, wash the boneless chicken thighs and blot them with kitchen paper.

Marinate the boneless chicken thighs with salt and black pepper for 20 minutes.

Take a pan, pour in a little oil, fry garlic slices, add the marinated chicken thighs, fry until both sides are colored, and set aside.

In a bowl, add honey, mustard, garlic powder, olive oil and stir well to make a sauce.

Place the fried chicken thighs on a baking sheet, brush with sauce on both sides, bake in the oven for 5 minutes, remove, turn over and brush the sauce again, and bake in the oven for another 5 minutes.

Repeat the process of brushing the sauce on both sides and baking for 5 minutes. Until the thighs are fully cooked through. Remove and serve.

There are two ways to debone chicken:

1. There is no need to maintain the complete shape of the chicken thigh.

1.Cut straight into the direction of the chicken thigh's bones, and the depth should be the bone.

2.Once you see the bones, use a knife to slowly separate the meat from the bones.

3.After removing the bones, you can get a chicken thigh.

Second, the method of keeping the chicken thigh meat in the finished shape.

1.The two ends of the chicken thigh are large and small, the big end is connected to the body, and the small end is connected to the claws.

2.Use a knife to make a circumferential cut around the large bone.

3.Separate the meat from the bone, then pull the bone of the rising head with one hand, wrap the whole thigh with the thumb and index finger of the other, and "separate" the bone and muscle with both hands in the opposite direction.

4.If the smallest end cannot be separated by hand, it can be cut with the help of a knife.

5.Removing the bones results in a chicken thigh that is hollow inside and retains its full shape.

Super simple home-cooked grilled chicken chop with chicken thigh deboning tutorial, hehe.

A few chicken thighs bought because of a coupon, after thinking about it, then make it into chicken chops, salty and fragrant, and you don't need to spit out the bones, it feels like a good choice.

Originally, I wanted to eat fried, but after I made it, I suddenly wanted to be lazy, so I changed it to grilled, and the best ingredients often only need the simplest cooking method, hahaha.

Prepare the materials. 3 chicken thighs, 1 tablespoon soy sauce, 1/2 tablespoon dark soy sauce, 1 tablespoon oyster sauce, a pinch of salt, 1/2 tablespoon of pepper, 1 tablespoon of cornstarch.

Step 2: Place the processed chicken chops in a large bowl and add all the ingredients mentioned above.

Step 3: Rub evenly and marinate for half an hour.

Step 4: Line a baking tray with tin foil and spread the marinated chicken chops flat on the baking sheet.

Step 5: Wrap up. If you like to eat a little dry and a little crispy, then I don't want to fry it in the oven too hard.

Step 6: Oven at 200 degrees for half an hour.

Once taken out, cut it into small pieces with kitchen scissors for easy picking.

Wrap the grilled chicken chop to retain moisture and taste tender.

As for how exactly do you get rid of chicken leg bones? In fact, it is very simple, you still need a pair of kitchen scissors.

Make a cut from the root, then along the perimeter of the bone, remove the tendons, and you're done.

The method of deboning chicken thigh meat is:

1. Take a knife and cut a circle at the joint, and pay attention to cut off all the skin and muscles.

2. Then use the tip of the knife to cut the meat along the bone, and completely cut the rubber band to bury the meat.

3. Put the knife against the bone, turn it and cut it down, that is, to separate the meat from the bone, and it will be more laborious at the middle joint.

4. Look at a bone and a whole piece of chicken thigh.

5. Finally, remind me not to throw away the chicken bones, put them in a plastic bag and freeze them, which can be used to make soup stock in the future.

The method of deboning chicken thigh meat is:

1. Take a knife and cut a circle at the joint, and pay attention to cut off all the skin and muscles. Leather Ants.

2. Then use the tip of the knife to cut the meat along the bone, and completely cut the skin and tendon meat.

3. Put the knife against the bone, turn the circle and cut down, that is, separate the meat from the bone, it will be more laborious at the middle joint, be patient, and cut slowly.

4. Look at a bone and a whole piece of chicken thigh.

5. Finally, remind the chicken bones under the socks not to be thrown away, and put them in a fresh-keeping bag to freeze, which can be used to make soup in the future.

1. Chicken thighs can be deboned directly with a kitchen knife or scissors. The bones and meat on the chicken thigh are relatively single, only one main bone is connected to the outside of the chicken thigh, there are no other secondary bones, no need to use complex tools when deboning, just cut the chicken thigh in half, expose the bone and cut it out.

2. Before deboning, you can use a knife to cut a circle at the joint to cut off the skin and tendons, so that it is more convenient and faster to remove the bones.

3. The boneless chicken thighs can be used directly for cooking, and the chicken bones are frozen in a crisper bag and can be used to make broth later.

4. Chicken thighs generally refer to the part of the chicken from the feet to the legs, that is, the meat around the root of the legs, the meat is hard, rich in amino acids, proteins, fats and other nutrients, and it is also the part with the most iron content in the whole chicken.

As follows:

Ingredients: 1 chicken thigh, 3 grams of salt, 10 grams of cooking wine, 10 grams of oyster sauce, a little pepper, 15 grams of light soy sauce, appropriate amount of green onion, ginger, diced onion, 5 grams of sugar.

Method: 1. Choose a quarter leg of the chicken, the big one.

2. Remove the large pieces of chicken fat.

3. The next step is to remove the bones, and the position of the bones is marked.

4. Make an opening at the top of the bone above to expose the bone.

5. Then use a knife to slowly scrape out this big bone, and scrape the flesh on the bone.

6. Then go to the joint, expose the joint, and then cut it off with a knife, and cut it at the joint, so that you don't need to chop, just cut it gently.

7. A whole bone comes out.

8. Next, continue to go to the big bone below, and make a knife along the bone to expose the bone.

9. In the same way, let the upper part of the bone detach from the chicken.

10. Turn the bone over again, chop the upper part of the joint, and pay attention to the lower joint of the bone.

11. So that the bones below also come out (there is also a joint to stay on the chicken leg).

12. Then use a knife to thicken the meat of the chicken thigh, gently chop the meat, in order to facilitate the flavor, do not chop the side of the chicken skin.

13. Heat the oil in a pan and fry the chicken thighs for about 5 minutes. to the surface golden.

14. Turn over and fry for about 5 minutes until the chicken thighs are ripe.

15. After changing the knife, put it on a plate, with the chicken skin facing up.