Boneless > bone-in chicken

r/

I love preparing chicken thighs. I usually get a family pack of chicken thighs and spend way too long deboning the chicken meat. Boneless chicken packaging generally means skinless as well. This is unacceptable. Also I end up cleaning out trace bone and cartilage when I do purchase the “boneless” packs anyway. Where are the boneless, skin-on poultry items? These would be far superior to the boneless and whole dark meat packs that are currently available.

Comments

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  2. RobotCaptainEngage Avatar

    You’re using the wrong >< for your opinion 

  3. BununuTYL Avatar

    Boneless skin-on chicken is very rare in grocery stores. I have to go to a butcher shop.

    There was one grocery store a couple blocks from where I live that used to sell bonless skin-on chicken breasts, but they closed 🙁

  4. BadcaseofDTB Avatar

    I like to use the bones for chicken stock. Also, it’s cheaper.

  5. Fun-Perspective426 Avatar

    When bone-in thighs are $1.30/lb and boneless is $3+/lb. I’ll deal with the bone for that big of price difference. Plus, then I get bones for stock if I even bother deboning before cooking.

    And like you said, you still have to trim them anyway. Why am I gonna pay extra if I still gotta do the work and get less stock?

  6. hermione87956 Avatar

    The bones adds flavor to the meat. Bone in chicken tastes way better than boneless

  7. LateQuantity8009 Avatar

    Bones add a lot of flavor. What’s the point of taking them out?

  8. RightHabit Avatar

    Cooking meat without the bone causes the muscle fibers to contract more, which can make your chicken tough and dry.

    Short muscle = tense

    Long muscle = soft and relax

  9. Jaymac720 Avatar

    there’s a lot of nuance here. I prefer boneless skinless breasts for cooking. I cannot stand boneless “wings.” I have never had a boneless wing that wasn’t over breaded and overcooked

  10. ElectionAnnual Avatar

    Wack. Bone in thighs ftw

  11. GoldRadish7505 Avatar

    But why you deboning anyway? Can’t eat around it? I understand if the dish calls for cut up bits of chicken but if u serving thighs with rice or something why even bother deboning? Bones are flavor. And if you cook em right the bone slip right out anyway.

  12. Popular_Prescription Avatar

    Boneless is 100% better. I agree!

  13. naieer224 Avatar

    Agreed!! We all want/deserve more tender and flavorful chicken for dinner; but who the hell has time or energy to add de-boning chicken thighs on a weekday evening after working (at a job or managing/maintaining the household) all day, still get all the homework done and extracurricular activities attended, plus the other million things needing done?!?

  14. BoltsGuy02 Avatar

    I buy whole chickens and cut them up. You get white and dark meat, bones for broth then bone meal. Plus it’s like 1/3 the price

  15. TallantedGuy Avatar

    If you cook them properly, the meat sliiiiiides off the bone!

  16. FilecoinLurker Avatar

    Why would they make packs of boneless with skin on. Boneless is for children and people who can’t cook well.