Not a pro but have a question

Rick, are you sure you are not confusing a leg/thigh combination with just the thigh? As for the taste....Find a better restaurant...Did you notice that McDonald's McNuggets are white meat now...But, they don't tell you how the meat became white.

quote:

Originally posted by rick31522:
[qb] Why are chicken thighs served in restaurants two bones and a funky meat but the ones I purchase in a grocery store are single bone snd simply the second joint of the leg quarter with a great tasting meat?
[/qb]

A chicken thigh has one bone. It connects the leg with the backbone, and in terms referring to beef, veal, lamb and pork referred to as the "femur". In "chickenspeak", most folks call it the thigh bone.

That being said, sometimes supermarkets and restaurants buy quartered chickens...in which case a portion of the back bone is still attached to the thigh bone. It's a way of maximizing yield and profits.

Thighs and legs are considered as dark meat. The thigh has a greater amount of fat content which makes it more "juicy & tasty".

Does that answer your question?