An Ode to the Humble Chicken Thigh

[Anonymous No.19835280]

>buy 10 chicken thighs for $6
>cook in slow cooker for 3 hours on high
>go shopping and get some work done while they cook
>harvest meat
>throw all the bones and cartilage back into the slow cooker
>excellent meat to bone ratio, so you get 10 servings of chicken for $6
>bag and freeze individual servings of meat
>throw all the skins in a fry pan, fry until crispy
>consume incredibly tasty snack of 10 crispy thigh skins with a little salt on them
>get 4 tbsp of chicken fat rendered out of the skins, save to fry chicken fried rice with
>add a bit of water to the juice in the bottom of the slow cooker and cook the bones/cartilage in that water/juice for 24 hours on low
>make chicken soup out of the resulting stock using chicken meat, veggies and rice or pasta
>all that for $6
You ARE thighpilled, right /ck/?

[Anonymous No.19835287]

I do this once a week and use the fat for biscuits on Sunday morning.

[Anonymous No.19835372]

>>19835280
>10 thighs for $6
The industrial chicken process is pretty fucked. Chickens should only be sold whole and cost $30 bidenbux or $0.10 goldbacks

[Anonymous No.19835416]

>>19835280
>You ARE thighpilled, right?

I am meatpilled. I will eat any kind of meat that came from an animal. Bonus points if I get to look the animal in the eye before it dies and/or before I eat it.

[Anonymous No.19835424]

>>19835280
How hard is it to debone them once theyve cooked? I have been craving pulled chicken thighs but the boneless skinless ones are never in stock

[Anonymous No.19835440]

>>19835280
>You ARE thighpilled, right /ck/?
no, i don't get how the economy works here in slavland, but it's still cheaper to buy a whole chicken than any assortment of individual pieces of meat, except for organs, like gizzards, liver and hearts. but if i had a way to get nothing but the thighs at a good price, i would.

[Anonymous No.19835454]

>>19835372
The chicken I raise cost about 2 dollars

[Anonymous No.19835456]

>10lb "chicken quarters" for $5 no tax
>cut the leg from the thigh
>roast at 400~450 depending on thickness of the meat
>eat happily every night for a week
and they're still the same price at wal mart. i just don't have any freezer space right now. first world problem

[Anonymous No.19835457]

>>19835424
Not op but after a few hours in a crock pot the bone pulls right out of them

[Anonymous No.19835484]

>>19835424
>>19835457
i do the same thing but with a whole chicken instead of thighs. if you cook it long enough, it's a struggle to get it out of the slow cooker in one piece, it just falls apart.

[Anonymous No.19835490]

>>19835457
So no tiny bones to fuss with? None at all?

[Anonymous No.19835500]

>>19835490
nigger have you literally never had a chicken thigh before
there's one fucking bone

[Anonymous No.19835516]

>>19835484
I have a while frozen chicken. I have to be out of the house for 12 hours tomorrow.
Think I can dump the chicken and veggies in on low and have it be ready when I get back?

[Anonymous No.19835522]

>>19835456
I was just at Walmart in Cali today and quarters were certainly not $.50 per pound. I'd have bought them at that price.

[Anonymous No.19835529]

>>19835522
>Cali
You already know what I'm about to say.

[Anonymous No.19835538]

>>19835522
tampa bay area of FL, i've seen them in those floor refrigerator units in the aisles next to the raw meat at two different locations

[Anonymous No.19835541]

>>19835522
Import more beaners and decriminalize more crime. Maybe that will fix it

[Anonymous No.19835555]

>>19835529
>>19835541
I know. I'm probably leaving the state when my current lease expires.

[Anonymous No.19835570]

>>19835280
I don't like the taste of chicken thighs but I will take chicken breasts any day of the week

[Anonymous No.19835574]

>>19835424
Do yourself a favor and look up a video on Youtube for how to debone chicken thighs. It’s a little messy but worth it. OP’s method for deboning after a slow cook is very effective, but if you debone raw you can do things like make teriyaki chicken skewers or butter chicken. Just roast the bones in the oven before tossing into a pot with water yo reduce for stock.

[Anonymous No.19835614]

>>19835522
I've gotten 10lbs for $7 at Vons or Albertsons here. If you can't afford a $2 difference in chicken by living here, you don't belong.

[Anonymous No.19835645]

>>19835280
>cook in slow cooker for 3 hours on high
That dry, flavorless meat must be great after a long workday.
>bag and freeze individual servings of meat
Ah even better, dryer flavorless meat.

Graduate from that Crock Pot, then maybe lecture others.

[Anonymous No.19835653]

>>19835614
Nobody belongs in Cali right now.

[Anonymous No.19835655]

>>19835645
>dry, flavorless meat

[Anonymous No.19837289]

>>19835500
Not the anon you were replying to but I do eat thighs a lot and often have to spit out a cartilage thing. It would be great to eat thighs without bone or a knuckle thing but to be frank the prep for this wastes my time. It's better to eat off the bone and spit out the 'plastic' bit.

[Anonymous No.19837297]

>>19835372
>People buy chicken breast so it gets more expensive

[Anonymous No.19837305]

>>19835280
Chicken thighs are a killer value in the US. $1/lb at Costco. Used to grill them all the time but my income lets me consistently eat beef now.