Quote:
Originally Posted by nomadking
Do they need to be boneless?.
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For roasting, I use skin-on, bone-in. But for casseroles, curries, etc. I use boneless for ease of eating for our disabled son.
And you have to be careful, as many places sell "thighs" that are actually "quarters" with a big chunk of spine and other bones attached, so poor value for money. As in the attached image.