Umay FR

Poultry cut: where it is, price, recipes

Thigh

The meaty upper part of the leg, built around one broad bone. Boneless and skinless, it is the cut cooks quietly prefer to the breast: juicy, rich, and almost impossible to overcook.

  • Pan-seared
  • Grilled
  • Braised
Paulette in profile, with the Thigh outlined$7/ lb
Paulette · Leg
In French
Haut de cuisse
Japanese side
Momo (thigh)
Where it sits
Leg. The oyster's French name, sot-l'y-laisse, mocks the diner who never knew to look for it and left it on the bones.
Tenderness
4/5
Flavor
4/5
Marbling
3/5
Price
$7 / lb ·
Actual size
~12 cm

Recipes that name the Thigh

Traditional tori no karaage (Japanese fried chicken)Chicken thigh yakitori with tare sauce (Tori Momo Yakitori)Crispy Southern US fried chicken in the air fryerOyakodon (Japanese Chicken and Egg Rice Bowl)Lemongrass chickenBraised miso chickenSticky rice in lotus leaf (lo mai gai)Chawanmushi (savory Japanese egg custard)Rose Water Glazed Chicken, Peanut-Scallion Condiment, and Tangy CucumberTraditional Kolkata chicken kati rollPhilippine chicken adoboTraditional Sri Lankan Chicken Kottu Roti