Description
We bone these out ourselves from whole air chilled birds, so the skin stays intact and the meat is not torn about. Bone in gives you more flavour and holds together on a grill. Boneless lies flat, cooks in half the time and is what you want for a weeknight or for a rice dish where the bones get in the way. Either way the skin comes on, we do not sell them naked.
Dry the skin with a towel and salt it. Skin side down in a cold cast iron pan, medium heat, and leave it alone for eight to ten minutes until the fat has run and the skin releases on its own. Turn once and finish to 175F, higher than you would take breast, thigh meat is better a bit further along.
Specification
- Flock: pasture raised, Elgin, Central Texas
- Chill: air chilled, no added water
- Trim: skin on, boned out in house where ordered
- Count: roughly 4 bone in or 5 boneless per pound
- Sold by: the pound, cut to order
Cooking
Cold pan, skin side down, medium heat, ten minutes without moving them, then flip. Target 175F internal. On a grill, indirect first, skin side over the coals at the end.
Storage
Two days in the fridge, they do not keep as long as red meat. Freeze up to two months, and freeze them flat and separated so you can pull out one or two at a time.
T. Bowman (verified owner) –
Very good thighs. The boneless pack had one piece noticeably bigger than the rest so timing was uneven. Minor.
J. Okafor (verified owner) –
Cold pan, ten minutes, do not touch them. Followed that and the skin came off the pan on its own and was properly crisp. Boneless are worth the extra couple of dollars for a weeknight.
Ana Ferreira (verified owner) –
Boned out cleanly with the skin still whole, which is more than I can do myself. Four thighs to the pound bone in, as described.