Description
If you want the best texture and taste, opt for the bone-in thigh. The bone acts as a heat conductor, cooking the meat evenly from the inside out, while the skin protects the flesh to keep it succulent.
As they cook, the juices from the bone and rendering fat infuse your dish with extra flavour—making these the ultimate choice for braises, curries, or crispy-skin roasts. You simply cannot get this level of flavour from a boneless cut.
