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Boneless chicken thigh meat was another possibility.
Proximate composition and sensory properties of the processed thigh meat was also assessed.
The thigh meat can just be carved off the bone, or cut into chunks.
Despite the gravy, the chicken (a boneless breast and thigh meat) was crunchy.
"I also make a chicken sausage, from boneless breast and thigh meat," Ms. Buso said.
It is done when thigh meat registers 165 degrees on an instant-read meat thermometer.
Their leg and thigh meat is several shades darker, and very juicy.
This gives the thigh meat and drumsticks a jump start while letting the breast cook more slowly.
The U.S.D.A. says the thigh meat should be 180 degrees, which is insanely high but hospital safe.
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For the meat mixture, use pork shoulder, plus chicken thighs and a little pancetta.
Asian consumers prize the more flavoursome brown meat from the thigh and leg.
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