How To: Deboning and Skinning Chicken Thighs

Flip the chicken thigh bone-side up and shave the meat away from bone with the point of your knife.Once you reveal most of the bone, you can slip the knife under the bone to finish the cut.Once the knife is under the bone, continue to slice toward one end of the thigh to remove.Slice through under the other side. It can help to raise the bone up if there is a lot of cartilage.Try to keep as close to the bone and cartilage when removing the second end from the meat.If you leave behind some cartilage from the bone, simply go back with your knife and remove it.The skin should separate easily from the chicken thigh along one side.Grip the skin firmly in one hand and pull off of the thigh. You can use a knife to help remove it.Chicken thighs tend to be very fatty. Be sure to remove any fat remaining after taking off the skin.
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