Why You Should Swap Chicken Breasts for Thighs

by in Food Network Magazine, October 29th, 2013

chicken-broccoli stir-fry

Next time you make a stir-fry, use chicken thighs instead of the usual breasts. Thighs are juicier and more flavorful, and because they have a little more fat (they’re dark meat), they don’t dry out as easily. Another bonus: Thighs usually cost less per pound.

Try It: Chicken-Broccoli Stir-Fry

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Comments (3)

  1. J. Dunlap says:

    Loved the story about Ducky's! Thank you for Kokomo!

  2. Lorenza says:

    Did you mean "swap chicken breasts for thighs, or did you really mean " swap chicken thighs for breasts"? In English the two phrases designate different ideas.

  3. B Sherburn says:

    I think you meant thighs for breasts. If so you are right, any recipe that calls for chicken breasts can and should be done with thighs.

    To save even more money without having to butcher up a whole chicken get a "picnic pack" which is usually leg quarters and just pop the drumsticks and cut. Never ever buy any poultry that has the skin removed, they charge you about an extra buck a pound for something that takes a few seconds and even if you want skinless…you get chicken skin.

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