Juicy and popular chicken thighs.
Actually, if you do a little prep work before cooking, the heat will penetrate better and the texture will improve dramatically.
This time, we’ll introduce easy chicken thigh prep tips that even cooking beginners can follow!
What you need
- 1 chicken thigh
- Kitchen knife (or kitchen scissors are OK)
Ingredients
| Ingredient | Amount |
|---|---|
| Chicken thigh | 1 piece |
This part of the chicken thigh
(※The area inside the magnifier in the image)
Image of chicken leg only
The calf side moves a lot, so it has many tough tendons that shrink and become tough when heated.
Bone structure of chicken thigh
Next to the thick bone of the chicken thigh, there is a thin bone.
When cutting with a knife, there is a risk of mixing in this thin bone.
Make sure to check carefully before serving.
Areas with cartilage attached
Cartilage tends to remain in joint areas.
It is safe to eat, but if you prefer, you can remove it.
How to Prep Chicken Thighs
→ Check carefully for any small bones or thin cartilage!
→ Remove the soft, white fat found under the skin or in gaps as you like ◎
- Less greasiness
→ Results in a lighter taste♪ - Reduces unpleasant smell
→ Especially important to check under the skin! - Lower calories
→ Great for dieting too◎
→ If you find any white, hard parts, it’s OK to remove them
→ Thin out any thick parts to cook evenly!
→ Make several cuts on the back side (especially the calf side) to prevent curling when cooking♪
- Cook evenly without curling
→ If left uncut, tendons may cause the meat to shrink or curl up. - Easier to eat♪
→ Tendon areas can be tough and hard to chew. - Heats through more easily
→ Tendons can make some parts cook unevenly. - Better flavor absorption!
→ Cutting tendons helps the seasoning soak in well.