Finally found a trick for getting clean boneless chicken thighs

I was always fighting with slippery skin and uneven cuts until I tried chilling them in the freezer for 15 minutes before deboning. The firmer texture made the knife glide through way cleaner, saved me about 10 minutes per tray last week. Anyone else got a weird trick that actually worked better than the standard way?

2 comments

2 Comments

the_hugo1mo ago

Is it really that big of a deal? I mean, chicken thighs aren't that hard to bone out even when they're slippery. I've been doing it for years just using a sharp knife and going slow, never felt the need to freeze anything first. You're talking about 10 minutes saved but you also have to wait 15 minutes for the chicken to chill, so really you're only ahead if you plan ahead. Plus that extra time in the freezer worries me about food safety a bit, like if the chicken sits out while you're freezing it and then goes back in the fridge. Feels like the standard way works fine for most people, this just adds an extra step nobody asked for.

jade2711mo ago

Haven't you ever had a knife slip off a cold chicken thigh? I have, and it's not fun. Freezing for 15 minutes firms up the fat so you get cleaner cuts, not just faster ones. Plus if you're worried about safety, just pop the pieces straight back in the fridge after you're done. It's really not that deep.