Hi everyone. Welcome back to Le Gourmet TV. Today we’re going to, we’re just going to debone chicken thighs. These were on sale at the grocery store and I sue thigh meat in a lot of recipes. So I tried to take advantage of sales when I can. So we’re just going to debone them. I’ve got more than I’m going to use in tonight’s recipe. So the thighs that I don’t use, I’m going to vacuum pack and put those in the freezer for later use. And then this afternoon, I’m going to use the bones and the skin to make some chicken stock which is something that I use a lot of in my kitchen. So deboning a thigh is really not that difficult and you know what? I’m not that great at it. My results aren’t that pretty. Certainly not as pretty as the butchers’ but you know what? It actually works and you can save yourself a lot of cash by doing this.
So first thing fist, you just pull off the skin. For the most part, you can just pull it off. It just takes a little bit at the end, maybe to cut a little bit off. While I’m at it, I trim the fat off as well. So your choice of knife, I find I kind of like this one. It’s a little bit longer than a paring knife. It’s not a boning knife but it’s one that feels good in my hand and I enjoy using it. And it feels comfortable. And I think being comfortable is more important than the right knife. So if it’s comfortable in your hand, and you don’t feel like you’re going to cut your fingers off, probably the right choice for you. You know an eight-inch chef’s knife, probably not the right choice.
So this is just a couple of little bone fragments there that I cut off. Then you find the bone, and just make one sort of slit along there, and run your knife up close to the edge of the bone and then you can come around on the other side, and again, just finding the bone and running your knife really close to it. Just kind of pull away the meat. I cut through underneath the bone, put the knife all the way through, and just kind of cut out. Pull the bone straight up and then cut down. Again, just kind of pulling it away and you know what? It’s maybe 40 percent knife and the rest is just you pulling. And there you go. So there’s not a whole lot of meat left on that bone, but a very flavorful thing to use for stock. And if I wasn’t making stock today, I would throw this in a container in the freezer, and every couple of months or so, I pull those containers out and I make stock from it. So into there and maybe just a little bit of trimming here, the top, there’s some cartilage that’s left. And that’s it, no bone fragments, one thigh. Now I’ll go ahead and do the rest, and we’ll vacuum pack them.
So I’ve got the vacuum sealer set up, and this is a really handy machine in my kitchen. I found it to be very helpful. It’s something that I can now purchase cuts of meat that are now on sale, vacuum seal them, put them in the freezer, and keep them for longer periods without fear of spoilage. So I just take the freezer bag and I’m going to portion this out four thighs per bag, since that’s what most of my recipes use. Lift the lid and place the bag over the lip and close the lid, and make sure that there’s no sort of crimping or, and that’s it. Hold the lid down slightly. Press the auto start. So there we go, that’s ready for the freezer. And I’ll pull that out some point a month or two from now and use it.
Thanks for stopping by today, and I hope to see you again soon.
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