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For a long time, the only parts of a chicken that held my interest were the legs, wings and breasts — I was never much of a thigh guy. Lately, though, I decided to embrace them and have begun looking around for different ways to cook them.
Surprisingly, they have the best flavor and tend to stay juicy even if you overcook them. Full of flavorful dark meat, they are much cheaper than those top-dollar skinless chicken breasts.
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