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 Grey Duck extra juicy and flavorful. Grey Duck raise their chickens in Midwestern Amish country, just 3 hours outside of Chicago, cage-free and with no animal byproducts. Their chicken also meets the standards for GMO-avoidance. 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.