"Gary" > wrote in message ...
> Ophelia wrote:
>> I sometimes bone chicken thighs. Depends what I am using them for.
>
> I never use dark meat for chinese stir-fry recipes. They impart a slimy,
> not
> so good taste to me. Boneless, skinless chicken breast meat for all of
> those
> is superior, imo
>
> As far as fried chicken or baked, etc, I do prefer the dark meat.

Mostly I use mine (not boneless) for oven fried chicken. We much prefer it
to deep fried.

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