Top chefs love chicken thighs because the darker meat is so full of flavour and stays juicy when cooked. These thighs have the bone in and the skin on for an even richer chicken taste.
Chicken thighs are amazingly versatile: Roast them, braise them, fry them, or use them to make a mouthwatering curry or casserole.
No added water, salt or fillers. Just generous portions of juicy 100% Grade A chicken thigh.
70-80 thighs delivered loose in a big box... that's the wrong shape to go in your fridge.
Take the thighs out of the box, portion, repackage and refrigerate or freeze them within 15 minutes of delivery.
Never wash raw chicken and always wash your hands after you've handled it. Fresh chicken should never spend more than 20 minutes above 4°C.
Always store it at the bottom of the fridge and never let it come into contact with food that you're not going to cook before eating... like ham.
With fridge set at 1-4 °C
Raw chicken is especially sensitive to bacterial infection, but any bacteria is killed during the cooking process.
Never wash raw chicken as any splashes simply spread the bacteria. Always wash your hands before and after handling it and thoroughly clean the chopping board as soon as you've used it. As well as any other surfaces it's been in contact with.
Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.
Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.
Let the air circulate
All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. So store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs
Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.
Once frozen your biggest problem is air
Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.
The slower you thaw your meat the less juice is lost. Defrost it in the fridge.