Chicken thigh
Gallus gallus domesticus · Poultry
Top 10 pairings
The "dark meat" of the chicken's upper leg, between hip and knee, is richer, juicier and more savoury than breast. It stays moist through long or hot cooking, which is why braisers, grillers and fryers prize it.
Picking a good onedrag
Cold, firm, almost odourlessOff: tacky or slimy, smelling wrong
Counter freshEveryday bestCook it any way, but don't rinse it. That splashes bacteria; only cooking kills them.
ColourHolding its colour, nothing faded
Touch the surfaceCold and moist, never tacky
SmellMild and clean, faintly fatty
These cues are Chicken's, and hold across its cuts; where this one differs, its own page says so.