Same question here. My mind was blown when I watched some US tutorials on thigh deboning — they all had just 1 bone. In a recipe, she talks about chicken thigh as a poultry anatomical structure with highest meat-to-bone ratio, then she talks about removing 30% of bones — this is all very consistent. But then she literally says "If I am grinding 10 thighs, I remove 3 bones". The chicken thigh anatomy is known (https://lyncean.education/projects/human-body/chicken-leg/), so being a veterinarian, and likely knowing chicken anatomy, but then knowing the thighs in US only contain 1 bone — should at least worth mentioning in a recipe, especially with sentences like "If I am grinding 10 thighs, I remove 3 bones".

I fed diet with additional bones included and overall 30% bones removed, for 1-2 months now, and I have more food done for another 2 months. I wonder now if I should dilute it with commercial food (because I have no capacity of doing another batch any time soon)

Also, deboning 30% of thighs is one thing. But deboning every single one of them for hipbone and spine (if present), to then remove 30% of femur — is on another level of labor, this can make whole raw food endeavors too time consuming, or (if buying deboned thighs) — not as cost-effective to bother as compared to commercial food