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Old 02-07-2011, 09:00 AM   #1
gmholler
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Join Date: 04-15-09
Location: Lafayette, LA
Default Boneless, skinless chicken thighs

I'd like some opinions on using boneless, skinless chicken thighs in competition. Hubby and I did a practice cook last night where we compared "regular" (skin-on, bone-in) thighs to the boneless, skinless variety; we found the boneless, skinless type held the brine better and had a better flavor overall, but they weren't very visually appealing - I guess because we weren't really sure how they were supposed to be shaped! The boneless, skinless thighs had a more intense flavor from the brine, but I'm not sure if this was due to their being boneless and skinless or if it was because we got them fresh, whereas the other thighs we could only find frozen and had to thaw.

Thoughts?

Thanks!

Lynn.
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