Poultry

Bone In

Bone-in thighs keep the femur under rich dark meat—juicy, hard to ruin, excellent roasted, grilled, or braised. Skin-on versions baste themselves; the bone adds flavour to the pan. Season under the skin, cook until the meat near the bone is done, and rest. More flavour than breast for most savoury applications. Ideal weeknight cut. Crisp skin under high heat at the end if needed. Shred leftovers into grains and noodles.