Word got out about chicken thighs being a more flavorful and cheaper part of the bird, and now thighs and breasts are often comparable in grocery stores. After decades of optimizing this animal to produce large muscles of white meat, it’s thigh time. While sales of chicken breast by volume are up 3.9 percent in the past three years, sales of thighs are up 15.9 percent over the same period. Beyond taste, the new accessibility of boneless, skinless chicken thighs is actually a more recent innovation; it was only in the 2000s that the industry made automated ways of processing thighs, with the Baader 632 Thigh Filleting System able to process 230 thighs per minute.
Comments