Bone-in Skin-on Thighs (4-pack)

The cut chefs cook for themselves. Bone in, skin on, dark meat that doesn't dry out. Sear skin-side down in a hot cast iron until crispy, finish in the oven.

• 4 thighs · ~1.5–1.75 lb
• Bone-in, skin-on
• Vacuum-sealed, flash-frozen