STUFFED CHICKEN BREASTS
Vs
STUFFED CHICKEN THIGHS
Stuffed chicken breasts have rolled out delicacies like Chicken Kiev, Anjeeri Murg (Chicken breasts stuffed with figs), crab-stuffed chicken, and spinach-stuffed chicken so on and so forth, but a redux of the recipe with stuffed chicken thighs claims to enhance the flavor details of the delicacy with fewer fats.
The redux claims that chicken breasts tend to be dry and have to be moistened with extra butter in the process of preparation, but boneless chicken thighs are naturally juicy and turn out to be more flavorful at the end of preparation, without the addition of extra calories.
Doubtless of the fact that chicken breasts loose their fat when the skin is removed and therefore most of the skinless chicken breasts available in the market makes the chefs grab extra bit of creativity in keeping the breasts moistened. Earlier research makes a price, flavor and nutrition comparison and concludes that chicken thighs are not only cheaper than chicken breasts, but also contain natural fats and iron than the latter.
Facts also provide that chicken thighs being bolder in flavor pairs-well with herbs, spices and sauces than chicken breasts, while latter being milder in flavor is overpowered by condiments and rubs in gravies and barbecues.
Therefore chefs and home cooks and chefs might find a healthier and flavorful substitute in readily available, boneless chicken thighs, as thighs don’t require to be laden with fats and tend to be more flavorful with their juices intact in sautes, stuffed preparations, stews, stocks, gravies and barbecues.
Diners who are very particular in finding flavor details in their stuffed chicken preparations might find a bigger, healthier and juicier serving with chicken thighs than breasts.
Via: NY Times
