We might have once argued over the breast meat at the Sunday roast, but these days we’re more likely to clash forks over juicier, more flavoursome thighs. From a purely pragmatic standpoint, thighs are more amenable to different cooking methods and – at around half the price of breasts – they’re the more wallet-friendly option, costing about $8.50 a kilo at supermarkets.
To lock in moisture, always brine your chicken, says Will Tang of Melbourne’s Korr Jee Chicken. This is true of a whole bird or a single piece.
