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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]I cook while chickens, drumsticks, and chicken breasts (with and without bones). I don’t really know what to do with chicken thighs. I know they’re supposed to be more flavorful than breasts, but I’ve had them and they’re stringy.

Do you avoid any chicken parts, due to not really knowing a good recipe for them?[/quote]

Stringy chicken is generally overcooked.

I cook all parts of the chicken. Whole birds, breast, thighs, wings, with drums bringing up the rear.[/quote]

Not dark meat. It gets more tender the longer you cook it. https://www.americastestkitchen.com/articles/3115-best-internal-temp-chicken-thighs-drumsticks[/quote]

It’s chicken. You can absolutely overcook and dry out chicken, even dark meat. Spare me the ATK links - most people aren’t using ATK techniques on our chicken thighs, ok?[/quote]

Did you read the article? It's nothing to do with weird techniques. It just said that dark meat gets more tender as you cook it unlike white meat. Only over 210 F does it get stringy and dear goodness that would take a long time. I cook mine to about 180 ish and they are perfect.[/quote]

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