i'm not a big fan of thighs unless they're deep fried. in fact, i remember responding to a thread a while back and the OP had the same issue. the other day i made stock with organic thighs. now i'm stuck with a bunch of boiled thigh meat. i thought boiling them would get the gaminess out but i'm afraid it's enhanced the flavor. is there anything i can do with them before i toss a bunch of decent meat out. i wish i had a dog!