Thighs - both boneless and bone-in. I sometimes roast a whole chicken, but honestly, it's easier to just pick one up from Costco. Wings are one of my favorite parts, but I rarely make them at home.

We eat everything, including livers and stomachs. That's the Eastern European upbringing!

I buy chicken breasts to roast for DH’s salads for lunch. For meals, I only make whole chickens (roast then make stock from the bones and use leftovers in soup) or use the thighs (put into a 9x13 pyrex, pour a jar of korma or makhani sauce over them, cover and bake at 350 until done).

I love thighs.

Never cook drumsticks but if you have a good recipe I'm game, it seems like so much skin and very little meat... of course that doesn't stop me from eating wings.

I cook all of my chicken. All parts, including the innards and neck. Nothing is eaten raw.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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.

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

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?

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.

Anonymous wrote:

Anonymous wrote:

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.

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

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?

Thighs are by far the best part of the whole.chicken. very very easy Japanese dish - buy dashi (fish stock base), soba noodles, and leeks

Cook soba noodles.on the side. Boil 1/2 pot of water. Add dashi base to taste with a little bit of soy sauce until broth is no longer watery. Chop up leaks and add. Add chicken thighs. Cook until chicken is cooked. Put soba into bowl along with broth and chicken/leeks. Done. So good and easy.

Thighs are great roasted on a sheet pan, sliced or chopped and then served with bread or rice etc.

NYT chicken shawarma, Mexican spiced/sauced and then put in a taco, burrito or quesadilla, Korean bbq and then rice and veggie bowl.

My usual go-to is boneless skinless thighs. Great in stir-fries, braised dishes, and chicken & rice.

Runner up is whole chickens. I do love a roast chicken every once in a while.

Occasionally I will buy bone-in thighs with the skin on, which I love for certain dishes (mmm... crispy skin!) but haven't been doing much of those lately. The exhaust fan in our kitchen isn't great (the whole kitchen needs a complete overhaul, frankly) and doesn't do a good job of venting out the oil smell. After I get my kitchen reno, I'll go back to the skin-on thighs on the regular.

Anonymous wrote:

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.

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

The best recipe for thighs is to make chicken adobo with them. If done in the IP it’s relatively quick. Just finish with a quick broil to brown at the end.

I'll cook all four parts, but I only like the breast

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

When I good breasts, I will cut the pieces into 2 or 3 (depending on the size of the breast) so they are about the size of a chicken thigh. And I either brine them or cook them in a marinade/sauce that includes fat of some sort, whether olive oil, butter, etc. Breast is best for something like a stir fry or fondue (we do broth fondue, which is like the Chinese hot pot) or baked in a sauce.

But we do thighs more often than breast.

We mainly do breasts - both boneless and bone-in, and chicken wings. I have tried legs and thighs and no one eats them. Maybe a bite or two. Breasts do not have to be dry, but you have to start with good quality chicken and be careful not to overcook. I wish we liked thighs more as they are more versatile.