Bone-in Skin-on Chicken Thighs
These are for the dark meat lovers out there. The fact that they're bone-in and skin-on makes these chicken thighs from Leavoy Rowe extra juicy and flavorful. Not only is it delicious, but these chickens, which are raised by a co-op of Ontario farmers, are also air-chilled and raised without antibiotics to ensure maximum freshness, colour, and flavour. These chickens have also been raIsed without any antibiotics. The choice between bone-in, skin-on thighs over boneless, skinless ones often comes down to preference. If you're indifferent, opt for bone-in, skin-on when making stocks or stews for added flavour.
COOKING TIP: Fire up the BBQ for this one! The bone will help keep the meat together while the skin will keep it from drying out making it a great piece of lean meat to BBQ. Want to stay inside? For crispy skin, bake them in the oven at 400¬∞F until they reach an internal temperature of 165¬∞F.