Deboning Chicken Thighs: Is removing the skin and bones yourself really cheaper?
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Deboning chicken thighs may be a chore for some, but are you really saving money by doing it yourself? We compared both and the results may surprise you!
Original post and pricing is from May 2015.
UPDATE: I've now conducted this experiment on deboning chicken thighs several times. The results each time are remarkably accurate to the results from the first couple of times I carried out the comparison for this article.
Original post.
I've stood there a hundred times I'm sure; halted in my tracks, standing in front of the supermarket chicken display, staring at chicken thighs wondering whether it's best to buy the boneless skinless variety or buy the parts on the bone and do the work myself. The question of which is more economical has always caused me to hesitate and have that internal debate.
In my cooking, I use chicken thighs as much as I do breasts. I actually prefer their richer flavor and much better ability to be slowly braised in stews, curries or for pulled chicken so that debate naturally happens quite frequently. With the boneless skinless variety most often being at least twice the price, is it worth the extra cash?
Convenience aside, the real question in terms of value though, has to be: How much of that chicken thigh is actually skin, bone and fat and how much is usable meat? I set out to find the answer.
How I started.
I purchased 3 pounds (1.36 kg) of untrimmed bone-in, skin-on chicken thighs and broke them down myself. Having probably bought a ton of the things over the years, I would have to say that this package was pretty typical in terms of lack of trimming. I find that, in supermarkets particularly, there is little to no attempt to trim any excess skin or fat from chicken thighs when packaged.
When deboning chicken thighs, some markets even appear to hide as much unnecessary excess skin and fat as possible by folding it under the thigh when packaging but thankfully that was not the case with the thighs that I worked with on this occasion. I'd say they were pretty typical but I point out that it is entirely possible based on my experience, that the skin and fat content in some packaged chicken thighs could conceivably be even higher than those used here.
I removed bones, all the skin and as much as the visible fat as I could from these chicken thighs for the purposes of this comparison. I should note that part of the backbone was still attached to the chicken thigh joints in those I used.
The results.
On to the results. Here's the breakdown:
Starting weight 3 pounds (1.36 kg)
Usable meat 1 pound 3.6 ounces (0.56 kg)
Bones 14.6 ounces (0.41 kg)
Skin and trimmed fat 13.8 ounces (0.39 kg)
So that means that of the starting weight of the chicken:
- 41% was usable meat
- 30% was bone
- 29% was skin and trimmed fat
My conclusion is that the numbers support buying the boneless skinless chicken thighs. For example if you needed to buy 1 pound or kg of boneless, skinless chicken thighs you would need 2 ½ times that amount of thighs that have not been deboned and skinned.
I know that some supermarkets and big box stores do remove the backbone portion of the bone when packaging but this does not affect the usable meat portion. In my own experience of buying bone in thighs with just the centre bone, these are the ones that are more likely to have the untrimmed extra skin folded under to make up the weight.
The conclusion.
I believe you would still be better off buying the boneless skinless thighs...plus you save all the time and trouble. Just let the butcher do it.
My new rule of thumb is that if the boneless skinless thighs are 2 to 2 ½ times the cost, I will choose to but them from now on...now, what about chicken breasts? Stay tuned.
Now, how about some recipe suggestions for those chicken thighs. Here are a few of my favorites:
Low Fat Tomato Tandoori Chicken Curry
Apple Braised Pulled Chicken Sandwiches with Pink Peppercorn Pickled Red Onions
Onion and Fennel Braised Chicken with Brown Butter and Roasted Garlic Mashed Potatoes
One last boneless chicken thighs suggestion! Tomato Fennel Braised Chicken Thighs.
Want even more chicken recipes?
You'll find hundreds of other great ideas in our Quick & Easy Dinners Category and even more in our Chicken Recipes Category.
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Hi Barry;
My sentiments exactly! I did this comparison a couple of years ago & came to same conclusion. I purchase chicken thighs frequently as they are more flavorful & higher in iron content. The fat is more often than not concealed by the supermarket, tucked in under plus there's added wastage when you clean them up yourself. I made Pad Thai with them yesterday & find they are very versatile in cooking.
Thanks for posting the recipes!
GFS had boneless skinless for $1.99 and bone and skin on for $0.99. This article saved me money. Thanks.
This is good to know. I have often hemmed and hawed about which one to buy. Thanks for doing the work for us!!
Something more to think about: That 'unusable' bone & skin can be cooked down & used for wonderfully flavorful broth. Granted, it does add to the time needed, but takes very little time to put it in the crock pot on low over night. In the am, remove the skin & bone with a slotted spoon and put in the frig. Later you can remove the fat, if you wish. Old school, I know, but a possibility. :o>
You don't mean to say that people throw the skin and bone away do you? That would be a shame! This makes a fine soup broth, or chicken stock, cooked for a looooong time in the slow cooker makes a tasty addition to the dog's dinner!
I agree and I most often do buy bone in because I make my own stock all the time. This was just a comparison for those who never make stock and even for those with a freezer full of stock...like me!
I will buy the bone in skin on anytime over the boneless skinless as I learned many years ago that it is most cost effective. I will buy the full chicken over pieces as well and cut it up myself and remove the bones from the breast but leave the skin on. Since it is only my husband and myself at this stage a single chicken can provide at least 3 meals for us. Meal one is oven roasted wings and legs. Meal two baked chicken breasts or chicken stir fry. Meal three will make a great pot of chicken vegetable soup or chicken noodle soup from the skin, bones and meat left on the bones that have been boiled down for broth and soup base.I will freeze the breasts for later use and also the chicken broth after boiled and cleaned. 3 meals for 7 - 8$ is a good deal in my mind.
I never use the skin in my stock, Marci, but I do roast the bones and slowly make my stock in the oven. The crock pot is a good idea too. Either way it's very fuss free and you don't have to constantly watch it on the stove.
Hi Barry;
I have never made stock from roasting bones...is there much to doing it?
Thanks.
Not at all Louise. Freeze all my chicken bones from deboning chicken roast them off with yellow onions (skin on for color), celery, a couple of carrots salt and pepper. When they brown I cover with boiling water and put back in the oven for 2 -3 hours, strain and freeze it in 1 liter sealed plastic containers.
Thank you for doing this. I have always wondered about it, but always just figured the bone in were the way to go.
Now I'm super excited to see what happens with breasts.
While I have never actually deboned and deskinned my chicken to weigh and calculate, I always assumed that it would be a better buy. I mean, why pay for the skin and bones that you are throwing away? 1 pound of meat only compared to 1 pound of meat, bones & skin that will be chucked. But thanks for doing the hard work! Now I will never feel guilty! 😉
I like to use meat with bone in as it adds so much flavour. Skin on meat purchases do not cause a lot of work removing the skin.
I often buy the bone in too, just for that reason but the point of the post is to be a guideline for people who are trying to make the most economical choice for them.
Thank you so much for answering this question that has had me, and I'm sure most people, baffled! Surely the one that is cheaper is that way because you have to do the butchering yourself. Not so! I suppose the only people really benefiting are those who have a use for the skin and bones. I know when I boil down the thigh for stock, I prefer the skin on. Adds tons of flavour and a bit of fat. It comes off easily and the chicken is easily separated!
My question / concern about buying the deboned ones is a higher chance of contamination. I feel the less they have been "tampered" with the more likely they will be safer.
I'd be more concerned with cooking temperature in terms of food safety. I mostly use thighs for braising so it isn't an issue for me.
Thank-you so much for this!!!
Hello Barry, your post is almost 4 years old, but I came upon it while researching if I should by bone in or boneless thighs. Doris Italian Market where I live has if for $1.99 a pound, and since I have plenty of homemade chicken stock in the freezer, I do not need the bones. It was interesting to read that only 40% + contain meat. Most chicken thigh I buy has a lot of fat tucked in, and I will buy boneless as long as it is 1.99 a pound. I am glad I came across your blog and look forward to read your recipes.