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Home Cooking 7

Role of Bones in Chicken Preparation

iseetheshih | Apr 6, 2015 07:52 PM

Preface: I have read through this thread (http://chowhound.chow.com/topics/923043) and this article (http://www.seriouseats.com/2013/03/as...) as well.

Do bones matter when marinating chicken?

ex. Marinate a bone-in thigh and boneless thigh at the same time. Afterwards, de-bone the bone-in thigh. Cook the two now boneless thighs. Will there be a noticeable difference between the two?

Is there a noticeable taste difference between chicken that is fried bone-in versus fried boneless?

ex. If I went and fried a bone-in chicken thigh and de-boned it after cooking, would it taste notably different than a fried boneless chicken thigh in a side-by-side comparison?

If so, what is the difference and why does the difference exist? (I would prefer a scientific explanation if possible, as I mostly saw opinions one way or another in http://chowhound.chow.com/topics/923043)

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