Lay the thigh skin side down and run a small knife along the bone, keeping the blade close to it, then lift the bone out once both sides are freed. Buying bone-in thighs and deboning them yourself is usually cheaper than pre-cut fillets, and it takes less than a minute once you have done a few.
Method
- Place the thigh skin side down on a board.
- Run the knife tip along one side of the bone, cutting close against it.
- Repeat on the other side, then lift and cut the bone free at the joint.
- Trim any excess fat, then cut into pieces for your recipe.
Tips
- A small, sharp boning knife makes this far easier than a large chef knife.
- Keep the meat cold, it is easier to handle straight from the fridge.
- Save the bones for stock rather than throwing them away.
Why bone in chicken thigh works better for stir-fries deboned
Chicken thigh has more fat and connective tissue than breast, which is why it stays juicier and more forgiving in a fast, high-heat stir-fry, but the bone gets in the way of quick, even cooking. Deboning it yourself is considerably cheaper than buying pre-boned thigh, and takes only a minute or two once you know the basic technique.
Keeping the skin or not
For most stir-fries, the skin is removed along with the bone, since it does not crisp properly in a quick stir-fry the way it would when roasted or pan-fried skin-side down. If a recipe wants crispy skin, sear that side first in a hot, dry pan before adding it to the rest of the dish.
Why use thigh for stir fries
Chicken thigh has more fat and connective tissue than breast, so it stays moist and tender even over the very high heat of a wok. It also has more flavour. Boneless, skinless thigh is sold in supermarkets, but buying bone in thighs and boning them yourself is cheaper and gives you bones for stock.
What you need
- A small, sharp knife. A boning knife is ideal, but a paring knife works.
- A chopping board that will not slip. Put a damp cloth underneath.
- Kitchen paper to grip the skin if you are removing it.
- A bowl for the bones and trimmings.
Cutting the meat for stir fries
Once boned, lay the thigh flat and trim any thick fat or cartilage. Cut into even bite size pieces or thin strips, so it cooks quickly and evenly. For extra tender results, velvet the pieces with a little cornflour, egg white and Shaoxing wine before stir frying.
FAQ
Is it cheaper to debone chicken thighs yourself?
Usually yes, bone-in thighs cost less per kilo than boneless fillets, and deboning takes very little time once you are used to it.
What should I do with the bones?
Freeze them until you have enough for a batch of stock, chicken bones make a good base for soups and ramen broth.