Separate the wings, the legs and the thigh meat with a heavy knife or poultry shears.

Their leg and thigh meat is several shades darker, and very juicy.

Thus the chicken's leg and thigh meat are dark while its breast meat (which makes up the primary flight muscles) is white.

It is done when thigh meat registers 165 degrees on an instant-read meat thermometer.

Plates of thigh meat were set in front of each of them.

The thigh meat should hit 180 F.

Boneless thigh meat is not worth the $4.25 a pound because the pieces are too skimpy and uneven.

You might like the roast chicken if you eat only the moist thigh meat and skip the dry breast.

The temperature of the thigh meat after 20 minutes should be 180 degrees.

As soon as the thigh meat is ready, remove it from the heat and keep warm.