How to quickly debone a chicken thigh. Most of the technique videos I see on this topic call for making several surgical cuts, trying to get all of the meat off of the bone. But what does that save, 5-10 grams? Not worth it in the grand scheme. JUST RIP THAT BONE OUT with your fingers, then make one cut right past the bone and cartilage. Much more efficient when you are deboning several. The cost savings are just too good compared to boneless skinless. Just do it yourself!

Cheers!

I wonder if pulling the bone from a different direction would get more meat off the bone.

LOL. Think of it like a vine or tiktok.

HTownAg98 said:

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I wonder if pulling the bone from a different direction would get more meat off the bone.

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Something I haven't tried yet.

I believe the meat on a thigh runs toward the drumstick, so you might try that next time.