The underrated — and economical — chicken thigh

Consider the chicken.

When it comes to spending choices, chicken provides a range of choices that mirrors the overall series of decisions we make when we buy lots of different things. How much more are the “best parts” worth? How much is preparation – the freedom from cutting up a bird yourself – worth to you? How willing are you to spend the time and ingenuity to work with the cheaper alternatives?

A big difference here is that the chicken parts that are cheaper and often considered second-class – the thigh – is actually better than the marquee breast. At least, that’s our contention here – thighs are juicier, more flavorful, fattier , and can tolerate longer, less exact cooking methods than breasts — which are bland and dry.