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Boneless skinless chicken thighs

linguafood | Feb 29, 200801:29 PM

Making my short-cut 'homemade' chicken noodle soup tonight (with store-bought chicken stock), and was wondering whether I should not put the thighs in until a bit later, afraid they might get too chewy.

Usually, I get the bone-in, skin-on, but last time the soup turned out very fatty and I was hoping to avoid that. I'm not so much worried about the flavor of the soup, as I'm using stock not water, but I also don't want to end up with rubber chicken...



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