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| Remove the skin, grab on tight, use a paper towel if needed |
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| Place on parchment paper and freeze |
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| Voila! your own boneless, skinless thighs for a fraction of the cost! |
If you’ve read my blog for any amount of time, you have probably gathered that I use boneless, skinless chicken thighs a lot. That is because they are probably the best cut of chicken to use in the slow cooker. They don’t dry out like breasts do. They stay moist and tender and hardly ever need to be browned. (Better yet, leave the bones in if they don’t bother you)
One thing I’ve learned is that you can buy bone-in skin-on chicken for a whole lot cheaper than the boneless, skinless kind. If you have a few minutes it may be worth your while to buy the cheaper chicken and just de-bone and remove the skin yourself. Here is a really great tutorial on how do de-bone the chicken thigh.
After you’ve done all that, line a cookie sheet (that fits into your freezer) with parchment paper. Place the chicken thighs on top of the parchment paper, if possible don’t let them touch. Freeze. After they are frozen place the thighs into a big ziploc freezer bag and keep in your freezer until you need to grab 2 or 3 out for a recipe.
Thanks for posting this. We just grew and butchered our own chickens this spring/summer. I don't usually buy dark meat and love boneless chicken. I think next time I will debone the thighs as well as the breasts.