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Old 10.11.2015, 11:17
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Re: Boneless, Skinless Chicken thighs?

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Not that far. White and dark meat was a normal way of describing it when I was a kid in the UK, especially with a turkey, where the dark meat is often mush, err, darker, and there's much more of it, not just the thigh.

I don't think we tended to refer to any specific parts of the bird except for the leg, meaning the drumstick only, and the wing, and it certainly wasn't anything to do with prudishness.

I assure you it was started by the Americans because of prudishness talking about thighs & breasts with women present.........i kid you not

(it was adopted by the Brits soon after)
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Old 10.11.2015, 11:18
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Re: Boneless, Skinless Chicken thighs?

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More breast, vicar? Surely?
Must be an age thing, but words like breast and thigh wouldn't even have raised a hint of a titter when I wer' lad.
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Old 10.11.2015, 11:19
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Re: Boneless, Skinless Chicken thighs?

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I agree but just showing that as an expression in the language.
Indeed. "To skin a cat" would have been far more appropriate.
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Old 10.11.2015, 11:22
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Re: Boneless, Skinless Chicken thighs?

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Must be an age thing, but words like breast and thigh wouldn't even have raised a hint of a titter when I wer' lad.
Same with me, but my point was that the standard offerings from the roast chicken or turkey in my childhood were (and remain) breast, thigh/drumstick or wing. And the hotly-contested parson's nose. We didn't specifically refer to white or dark meat -- and everyone wanted thigh meat or at least a drumstick. I've never understood why dry, flavourless, stringy breast meat commands a premium.
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Old 10.11.2015, 11:24
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Re: Boneless, Skinless Chicken thighs?

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I've never understood why dry, flavourless, stringy breast meat commands a premium.
It soaks up the gravy better
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  #26  
Old 10.11.2015, 11:30
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Re: Boneless, Skinless Chicken thighs?

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I've never understood why dry, flavourless, stringy breast meat commands a premium.
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It soaks up the gravy better
Probably started after a low fat craze and they always taste like whatever you put them in.
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Old 11.11.2015, 09:05
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Re: Boneless, Skinless Chicken thighs?

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I've never understood why dry, flavourless, stringy breast meat commands a premium.
It's not dry, flavorless, or stringy if it's cooked correctly.

Tom
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Old 11.11.2015, 09:37
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Re: Boneless, Skinless Chicken thighs?

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More breast, vicar? Surely?
I thought you were more of a small boy leg man

Agree with Tom - the main problem with chicken breast is making sure it is sufficiently cooked but not tough.
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  #29  
Old 11.11.2015, 09:42
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Re: Boneless, Skinless Chicken thighs?

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I've never understood why dry, flavourless, stringy breast meat commands a premium.
i don't care either. i'm happy that others are subsidizing thigh meat
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  #30  
Old 11.11.2015, 09:53
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Re: Boneless, Skinless Chicken thighs?

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I assure you it was started by the Americans because of prudishness talking about thighs & breasts with women present.........i kid you not

(it was adopted by the Brits soon after)
Not by any of the Brits I know it wasn't! It always was and still is referred to as breast or leg meat by all my family and friends. Nobody ever says dark or white meat in reference to chicken or turkey where I come from.
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  #31  
Old 11.11.2015, 10:28
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Re: Boneless, Skinless Chicken thighs?

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I assure you it was started by the Americans because of prudishness talking about thighs & breasts with women present.........i kid you not

(it was adopted by the Brits soon after)
Rubbish.

Thigh is thigh, breast is breast.

Dark meat is thigh, dark meat is leg (drumstick), thigh, back.

White meat is breast, wings, and the bits in-between (wish-bone area, etc.)

Tom
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Last edited by Ace1; 11.11.2015 at 11:29. Reason: Stupidly large image.
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  #32  
Old 11.11.2015, 11:38
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Re: Boneless, Skinless Chicken thighs?

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Agree with Tom - the main problem with chicken breast is making sure it is sufficiently cooked but not tough.
The problem with cooking a whole turkey. You have to make sure the very last bit is sufficiently cooked.

Here my approach:
Do not stuff the bird.
Use the Rebuchon method for roasting a chicken (First on its sides).
http://www.telegraph.co.uk/foodanddr...t-chicken.html
Once golden brown lower heat to 80°C.
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  #33  
Old 11.11.2015, 11:43
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Re: Boneless, Skinless Chicken thighs?

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The problem with cooking a whole turkey. You have to make sure the very last bit is sufficiently cooked.

Here my approach:
Do not stuff the bird.
Use the Rebuchon method for roasting a chicken (First on its sides).
http://www.telegraph.co.uk/foodanddr...t-chicken.html
Once golden brown lower heat to 80°C.
I do stuffed, but breast side down.

Tom
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  #34  
Old 11.11.2015, 11:57
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Re: Boneless, Skinless Chicken thighs?

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I do stuffed, but breast side down.

Tom
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Old 11.11.2015, 14:59
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Re: Boneless, Skinless Chicken thighs?

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Can you buy them here in Switzerland?
I trust your butcher will be happy do it, certainly if you pre-order.

The meat will probably be up-priced to pay for the additional work as well as the weight reduction by the missing bones.
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  #36  
Old 11.11.2015, 17:01
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Re: Boneless, Skinless Chicken thighs?

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I trust your butcher will be happy do it, certainly if you pre-order.

The meat will probably be up-priced to pay for the additional work as well as the weight reduction by the missing bones.
Yep, you can a buy whole Terra Suisse "whatever that means" Chicken in Migro for about 10.- or two breasts for around the same price. You pay more to be lazy.
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  #37  
Old 11.11.2015, 17:03
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Re: Boneless, Skinless Chicken thighs?

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