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Bone Your Own Chicken Thighs

Fine Cooking Issue 35

1. With the thigh skin side down, slide a sharp knife along the bone. Use the two diagonal strips of fat as a guide to cut along and through.
2. Cut under and around the thigh bone, scraping the meat off of the bone with short, gentle swipes of the blade.
3. Work your fingers under the bone, lifting the bone away from the meat. Cut one end free of the tendons and meat.
4. Free the other end of the bone by cutting it away from the remaining meat and tendons. Scrape away any unwanted fat deposits on the meat with the tip of the knife.

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