- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
For chicken thigh lovers
Posted on 8/7/23 at 10:33 am
Posted on 8/7/23 at 10:33 am
I am always looking for new ways to cook thighs. My teenager isn't a fan of baked, so I tried something different last night. The idea came from how many people cook duck breasts. Anyway, I deboned 4 thighs and seasoned with a chicken seasoning I found that contains tumeric{sic}. The thighs were placed in a cold iron skillet skin down with no oil of any kind. The 4 thighs covered the bottom completely. The heat was slowly applied being careful not to get to a sear temp too soon. The fat slowly released and the thighs end up frying in their own fat. It's pretty amazing how much fat comes out of those. I checked the skin on occasion and flipped when the skin got to the color I wanted. I let them rest on a drying rack for 5 minutes. Huge hit in the house, and this will be done regularly.
20
Posted on 8/7/23 at 10:39 am to AlxTgr
I’m going to have to try that method. Sounds delicious. They have so much fat that breaks down. My go to is putting them on the pit around 275° and letting them do their thing for a few hours.
How long did it take total time to cook?
How long did it take total time to cook?
Posted on 8/7/23 at 10:53 am to AlxTgr
When you say you applied heat slowly what exactly were the temps you progressed through? Gas, electric, induction?
This method intrigues me.
This method intrigues me.
Posted on 8/7/23 at 11:05 am to AlxTgr
I'm gonna try this tonight instead of the air fryer. Thanks Alx
Posted on 8/7/23 at 11:08 am to AlxTgr
One of my favorite ways of cooking thighs is a variation on this - saw Jacques Pepin do it in a video.
Slice around the bone to flatten the thigh out. Season with salt.
Put thigh skin side down in cold pan with no oil. Turn heat on high until it sizzles - about 2 minutes.
Cover and reduce heat to medium or just a little lower (I cook on gas)
Cover and never flip. Cook for about 20 minutes. Remove thighs and skin should be crispy and golden. Check internal temp, but I've never had them be undercooked after about 20 minutes. The cover makes them steam I think while the skin crisps up.
Then add fresh spinach to the fat in the pan and sauté.
One of the best 30 minute easy meals there is imo.
Slice around the bone to flatten the thigh out. Season with salt.
Put thigh skin side down in cold pan with no oil. Turn heat on high until it sizzles - about 2 minutes.
Cover and reduce heat to medium or just a little lower (I cook on gas)
Cover and never flip. Cook for about 20 minutes. Remove thighs and skin should be crispy and golden. Check internal temp, but I've never had them be undercooked after about 20 minutes. The cover makes them steam I think while the skin crisps up.
Then add fresh spinach to the fat in the pan and sauté.
One of the best 30 minute easy meals there is imo.
Posted on 8/7/23 at 11:08 am to AlxTgr
quote:
It's pretty amazing how much fat comes out of those
My fam does not like the extra fat on thighs so I trim them up. I buy a pack of boneless/skinless thighs, trim them up, and render it down to make schmaltz. I then use that to cook with...delish with a scrambled egg. I want to make enough of it to use as my oil for a C&S gumbo.
This post was edited on 8/7/23 at 11:15 am
Posted on 8/7/23 at 11:12 am to AlxTgr
glad you got a good result. this is something i’ve been considering trying.
I have 2 packs of chicken thighs and i’ve heard a lot about the cold pan method, so it’s gonna happen this week.
I have 2 packs of chicken thighs and i’ve heard a lot about the cold pan method, so it’s gonna happen this week.
Posted on 8/7/23 at 11:44 am to AlxTgr
Did this one this weekend and they came out fantastic. I don't eat that much chicken, and this one far exceeded my expectations.
I cooked on them on pellet smoker at 300ºF until internal temp hit about 180ºF. Flipped them and basted them down each each time every 10min or so
MeatChurch Mexican Grilled Chicken
I cooked on them on pellet smoker at 300ºF until internal temp hit about 180ºF. Flipped them and basted them down each each time every 10min or so
MeatChurch Mexican Grilled Chicken
Posted on 8/7/23 at 12:48 pm to AlxTgr
quote:
I am always looking for new ways to cook thighs. My teenager isn't a fan of baked, so I tried something different last night. The idea came from how many people cook duck breasts. Anyway, I deboned 4 thighs and seasoned with a chicken seasoning I found that contains tumeric{sic}. The thighs were placed in a cold iron skillet skin down with no oil of any kind. The 4 thighs covered the bottom completely. The heat was slowly applied being careful not to get to a sear temp too soon. The fat slowly released and the thighs end up frying in their own fat. It's pretty amazing how much fat comes out of those. I checked the skin on occasion and flipped when the skin got to the color I wanted. I let them rest on a drying rack for 5 minutes. Huge hit in the house, and this will be done regularly.
Posted on 8/7/23 at 3:22 pm to AlxTgr
This recipe is similar with the slow rendering and then frying in its own fat, but you roast a head of garlic and make a pan sauce using it, honey, butter, and white wine vinegar. I've made it for people who don't like chicken thighs that ended up raving about it.
LINK
LINK
This post was edited on 8/7/23 at 3:23 pm
Posted on 8/7/23 at 3:54 pm to AlxTgr
I wonder if you could duplicate this by putting them in a preheated cast iron skillet on the smoker, start at say 225, and slowly raise the temp after a while to achieve the same results. End it with a hard sear on the stove or grill.
Posted on 8/7/23 at 4:12 pm to AlxTgr
Even when I cook “sticky chicken” with a hen, I use that method to start and cook them in their own grease. I put a little water every once and a while till it gets going but just a few drops at a time
Posted on 8/7/23 at 5:36 pm to AlxTgr
quote:
The fat slowly released and the thighs end up frying in their own fat.
How cracklins are made my friend. I was amazed when I was young how my grandfather (Ville Platte) made these things by adding nothing but pork to the black cast iron pot, well to be fair maybe a spoonful of lard. They released so much fat they fried themselves. I would never imagined they would be $25/lb today. Never would have thought anyone would have ever paid for water in a bottle either
Posted on 9/29/23 at 10:20 am to AlxTgr
yeah so the cold pan method is a great way to get rendered fat and crispy skin. and what’s great is that this is a method of cooking so you can change up the seasoning/marinade etc and the what you love about this method with different flavors
a recipe I have loves recently is balsamic chicken with tomatoes and zucchini.
LINK
produces extremely flavorful moist chicken, and the veggies cook down in the chicken fat and excess marinade.
a recipe I have loves recently is balsamic chicken with tomatoes and zucchini.
LINK
produces extremely flavorful moist chicken, and the veggies cook down in the chicken fat and excess marinade.
Posted on 9/29/23 at 1:17 pm to AlxTgr
Thats basically how I melt down my fat during the first cook of crackling. Cold pot, heat on the lowest setting and let them do their thing.
Posted on 10/4/23 at 2:24 pm to AlxTgr
One of my family's favorite recipes is Peruvian Chicken with spicy green sauce. Lots of recipes on the internet for it. This is a picture I pulled off the web.
It is amazing. Spicy, tangy, and sweet.
You could probably cook it with the same technique...
It is amazing. Spicy, tangy, and sweet.
You could probably cook it with the same technique...
Posted on 10/9/23 at 6:09 pm to AlxTgr
Tried this in a stainless pan. Knew it was too good to be true. Skin stuck to the bottom. Guess it’s a non-stick or cast iron only technique. Perhaps sliding them around for a bit to get that fat going would help? Oh well, just add coconut milk and peanut butter and cover.
Posted on 10/11/23 at 12:40 pm to AlxTgr
Chicken Marinade Ingredients:
• 6-8 Boneless Skinless Chicken Thighs
• 1 C Olive Oil
• Juice of 2 Limes
• 1 Jalapeno
• 1/4 Cup Cilantro
• 6 Cloves Garlic
• 1/2 C Soy Sauce
• 2 Tbsp Each – Salt, Pepper, Cumin, Cayenne, Chili Powder, Oregano, & Smoked Paprika
•
Directions:
1. Combine all the marinade ingredients in a zip lock bag. Add chicken thighs and mix thoroughly.
2. Place in refrigerator and marinate for 2-12 hours
3. Grill the thighs until done.
• 6-8 Boneless Skinless Chicken Thighs
• 1 C Olive Oil
• Juice of 2 Limes
• 1 Jalapeno
• 1/4 Cup Cilantro
• 6 Cloves Garlic
• 1/2 C Soy Sauce
• 2 Tbsp Each – Salt, Pepper, Cumin, Cayenne, Chili Powder, Oregano, & Smoked Paprika
•
Directions:
1. Combine all the marinade ingredients in a zip lock bag. Add chicken thighs and mix thoroughly.
2. Place in refrigerator and marinate for 2-12 hours
3. Grill the thighs until done.
This post was edited on 10/11/23 at 12:43 pm
Posted on 10/11/23 at 2:24 pm to AlxTgr
I do something similar but pull the thighs when they are around 155. Set aside.
Add almost an equal amount of sugar to the oil and stir until it hits 340 degrees. Add a shite ton of chili flakes. Add chicken thighs, cut heat to lowest possible or off, and constantly stir and move them.
You're effectively frying them in a caramel of their own fat.
It will be extremely sweet, spicy, salty, and savory.
Add almost an equal amount of sugar to the oil and stir until it hits 340 degrees. Add a shite ton of chili flakes. Add chicken thighs, cut heat to lowest possible or off, and constantly stir and move them.
You're effectively frying them in a caramel of their own fat.
It will be extremely sweet, spicy, salty, and savory.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News