The two pots of jambalaya required one chicken thigh each. Naturally, the supermarket sold their boneless, skinless thighs in packages of ten. I tightly wrapped each of the remaining thighs in Saran Wrap, put them into a gallon-sized zip-top bag and squeezed the air out, and put them in the freezer.
I like chicken thighs as ingredients. They’re moister and more flavourful than breasts. Just eating fried or roasted chicken? I like more variety. So aside from using the thighs, cut into chunks, as ingredients in other dishes, what else can I do with them so as to use them up more quickly?