Quote:
Originally Posted by RubberSponge
I moved to using boneless thighs instead boneless breasts a few years ago for those reasons.
Butterflying the breast and pounding it out helps but not much. The thigh is the superior meat IMO anyway. Better flavor, takes on flavor better, and extremely hard to **** up.
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I hate thigh meat. I prefer white. Though when I make chicken meatballs I do use part thigh meat and white meat. It's disguised that way.