What is the yield of chicken thigh?

Chicken thigh typically yields 90% edible portion of its as-purchased weight, per the CIA Standard Yield Tables.

90%

Chicken thigh yields 90%

You buy chicken thigh by its whole weight, but you only plate 90% of it. That 10% loss is real cost the invoice never shows — here's the math.

Yield is the fraction of an ingredient that actually reaches the plate after you clean, peel, and trim it. What you pay is the AP (as-purchased) price; what it costs on the plate is the EP (edible-portion) price.

Bone, skin, and trim are the loss. A whole bird costs less per pound but yields far less usable meat than a portioned cut.

Say your invoice shows $2.20 per lb of chicken thigh (an example AP price).

At 90% yield, your real cost is $2.44 per lb EP — because $2.20 ÷ 0.90 = $2.44.

AP price is illustrative; the EP figure is computed (AP ÷ yield). Use your real invoice price below.

Cost it in the calculator

Sourced: CIA Standard Yield Tables, via the Plate Cost Calculator · what yield means · edible portion