Can you buy them here in Switzerland?

What's the problem with boning and skinning them yourself?

But no, I've never seen them in the past 30+ years.

Tom

Nothing wrong doing it myself.... just being lazy especially when I want to cook up a batch up curry with only thigh meat--more tender and preferred by my Asian friends who tell me dark meat tastes better.

Just wanted to check if they're available in supermarkets........

Yes, but what has that to do with chicken?

Tom

Dark meat refers to thigh meat on a chicken and white meat refers to breast meat.

This post qualifies for the First World Problem thread.

P.S. Dark meat has a higher iron content and nutritional value and taste are a bit different than white meat.

Hence that perennial Christmas lunch question asked by men the world over as they pause dramatically during the carving of the turkey and ask... 'are you a breast or a thigh person'? Followed by group sniggering/cringing depending on the gender/age of his audience.

You can get skinless from Migros, but the bone is still in. I prefer cooking with the bone in and agree that thigh meat in curry is delicious!

I'm sure any butcher would be happy to charge a premium to remove the skin and bone for you.

In Switzerland you can get thighs with bone and no skin. In Germany you can get thighs with skin and no bone...

Either way, you're going to have to finish the prep yourself unless you find a butcher that'll do it for you.

https://www.kneuss.com/webshop/einka...steakli-o-haut

Pick-up at:
Metzgerei Tinner
Ringstrasse 25
4600 Olten

Edit: Oopps it is already with spices. Either wash it of or go to the factory store in Mägenwil.

The customer in front of me asked for this in a butchers one day. The butcher weighed the chicken thighs out and then skinned and de-boned them on the spot, although he did take a look at the queue behind her first and mutter a bit (it took a while for him to do the prep which kept us all waiting..). I've no idea if he charged her extra for the prep. Maybe it's best to place an order and then go back for it, rather than hold up the queue?

In politically correct America, yes, as it was considered far to risque to say "thigh" or "breaat" in polite society.

How hung up can we get ?

I'm sure you mean deboning them, Tom. "Boning" them would lead to unfortunate consequences

It's boning in the same way as shelling peas is not putting peas back into their pods but actually taking them out.

Here are more - Just like shrimp are shelled, but deveined. You peel a banana, and pit an olive, but deseed a tomato. And (never) declaw your cat.

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.

Or... ever. Under any circumstances.

More breast, vicar? Surely?

I agree but just showing that as an expression in the language.

Edit: Edited my original post without losing much of the original reason for your reply.