Deboning A Chicken Thigh
Deboning chicken thighs is a very handy technique to know. It makes it much easier to fry the thigh on a pan. You can fill the thigh with eg mince meat, chopped mushrooms or herbs. The bone can be cooked for a long time for a stock without destroying the meat. Making for a stronger stock. I myself use it mostly to make crispy Asian chicken thigh. It is also nice when chicken thigh sous vide, that you do not have to have the bone in the vacuum bag.
http://www.youtube.com/watch?v=Ix1nFZdpkFY
Partially boned chicken thigh © kvalifood.com