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chicken thigh [1 record]

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Record 1 2007-04-17

English

Subject field(s)
  • Meats and Meat Industries
CONT

A chicken thigh is surprisingly easy to bone because there is just one bone to remove. Thighs are much less expensive than breasts and tend to be more moist and flavorful because they are dark meat.

French

Domaine(s)
  • Salaison, boucherie et charcuterie
CONT

Haut de cuisse de poulet. C'est le morceau non désossé ayant pour support osseux le fémur détaché par section à la hanche et à l'articulation fémuro-tibiale, avec peau attenante. [...] Il s'agit de la cuisse de poulet avec partie de dos dont le pilon a été détaché du niveau de l'articulation.

Spanish

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© Public Services and Procurement Canada, 2024
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
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