How To Remove Bones from Chicken Thighs
Makes 4 deboned thighs
bone-in, skin-on chicken thighs (about 2 pounds)
- Kitchen shears
- Cutting board
Flip a chicken thigh over so it is skin-side down.
Using kitchen shears, cut through the meat along both sides of the center bone, making sure not to cut all the way through the meat and skin.
Cut off the cartilage at the top and bottom of the bone. Cut underneath the bone, which will cut the bone off completely from the thigh.
Use the shears to trim off any excess fat, cartilage, or skin. Repeat with the remaining thighs.