The thighs are my favorite part! They are great roasted, marinated and grilled, chopped up and used in pot pie, braised and shredded. So much goodness.

We use everything except the feet, head, and internal organs (I do use some of the organs for making gravy, but that's only a couple times a year, so most of them get tossed - I don't cook and eat them on their own). The neck and wingtips are kept in the freezer until I've collected enough to make broth.

Breasts - roast or cut into strips for stir-fry or pasta dishes
Drumsticks - roast or braise
Wings - roasted as part of a half/whole roasted chicken, or I broil a set of wings (I also collect those in the freezer until I have enough for a full meal).

I only buy whole chickens, so it's become something of a personal challenge to find uses that I love for every part .

Thighs are way better than drumsticks.

Nobody will eat chicken breast in my house. I cook only thighs or leg quarters.

Anonymous wrote:Legs and thighs, mostly thighs. Breasts are just not that tasty.

Oh, and wings! We love wings, but I rarely cook them. We buy the big bags of frozen buffalo wings at Costco. Yum!

Legs and thighs, mostly thighs. Breasts are just not that tasty.

Drumsticks are awesome for Tandoori. Everything can be cooked in a curry.

We cook and enjoy all parts of dressed whole chicken. Yes, I have eaten liver and neck too and they are delicious.

Else, we do not eat feet, wing tips, head, internal organs like some people do.

We normally buy breasts, thighs and drumsticks, if we are not buying whole chicken.

Thighs are good in the crock pot.

Chicken Thighs make great bbq

I cook everything. While the chicken is roasting, I pan fry the heart and liver. I save the neck to make bone broth. After the roast chicken is picked clean, I use the carcass for broth. After the bones cook down I throw them in my compost. Bone meal makes a good fertilizer.

Anonymous wrote: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?

Stringy chicken is generally overcooked.

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

Cook to a high internal high temp like 180 and for much longer

https://www.americastestkitchen.com/articles/3115-best-internal-temp-chicken-thighs-drumsticks

We do whole chickens, breasts, and thighs. I generally don't cook drums or wings.

For thighs, yes, we find them more flavorful and less prone to getting dried when cooking. For us, they are easier to use. I find with breasts that I have to cook with the skin, or brine them or make sure to have extra marinate or sauce to prevent them from getting dried out when cooking. I don't have have to do that with thighs and they are more likely to come out with moist and more flavorful with less effort.

Whole chickens. Not while chickens.

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?