Chicken Thighs (Bone-In)

What it's good for:

Roast them at 425°F for 35–40 minutes until the skin is crispy and they hit 165°F internal. Braise them in liquid at 325°F for an hour. Grill them over medium heat with the lid down.

Bone-in thighs are forgiving. You can pull them off the heat later than you think and they'll still be juicy. Season simply with salt, pepper, and garlic, or whatever you've got.

Here's what you're getting:

Pasture-raised thighs have more flavor than grocery store chicken. The birds live outside, forage for a varied diet, and get supplemented with GMO-free feed. That outdoor life means better-flavored, better-textured meat.

Bone-in means you get flavor from the bone as it cooks.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed chicken thighs in the fridge for 1-2 days, or refreeze immediately if not using.