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Reply to "Boneless Chicken Thighs and/or Breasts that Still Have the Skin?"
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[quote=Anonymous]You want to cook it with the bone in. Some of the marrow will come out and flavor the gravy which makes it taste better. Plus, it's easier to debone once it's cooked. So cook it with the bone and skin on, and leave yourself some time before serving to take the pieces out, debone and put the meat back into the gravy. It should almost fall off the bones.[/quote]
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