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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 8/7/23 at 6:41 pm to Professor Dawghair
quote:
One of my favorite ways of cooking thighs is a variation on this - saw Jacques Pepin do it in a video.
I've made that a few times. Very simple, very good.
Posted on 8/7/23 at 8:18 pm to 91TIGER
quote:He probably knew mine, on both sides lol
grandfather (Ville Platte)
Posted on 8/8/23 at 2:28 pm to AlxTgr
Did this method last night. Seasoned thighs with salt, pepper and turmeric. Stained my countertops with the turmeric but the chicken was delicious. moist and crispy. thanks again ALX. 
Posted on 9/29/23 at 10:03 am to Motorboat
Round two was last night. Once the thighs were pretty well cooked, I removed them. I then poured out as much fat as possible leaving just a sheen and the gratin. Deglazed with a little white wine then chicken stock. After that reduced a bit I added some heavy cream and baby spinach. Once the spinach wilted a bit, the thighs went back in to simmer for a bit. Served it with Orecchiette pasta. Damn.
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 10:31 am to AlxTgr
My mouth is watering reading this thread. Doing this tonight
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 12:54 pm to Professor Dawghair
quote:
One of my favorite ways of cooking thighs is a variation on this - saw Jacques Pepin do it in a video.
Bump- I just watched this video because I picked up some thighs on sale at the store today. I’ve never heard of him before, but I could probably watch his videos for hours- so basic and unpretentious. Just making good simple food. I’m going to cook the thighs, then cook a couple of boneless breasts in the renderings tonight for dinner.
Posted on 10/4/23 at 1:48 pm to LSUGUMBO
quote:
cook a couple of boneless breasts in the renderings tonight for dinner.
I buy split breasts (skin on), debone them, season and cook them in the rendered fat with a cover to a temp of about 150*. Let them rest 5 minutes and the carryover will put them about 160*. Phenomenal taste and juicy, juicy.
ETA: with the breasts, I do flip them when the color is right since they are thicker.
This post was edited on 10/4/23 at 1:50 pm
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 10/5/23 at 9:27 am to DocHolliday1964
So, I tried Alx's technique last night. I modified it a little to combine some of Pepin's technique as well. I cut the meat away from the bone but left bone attached as Pepin did. I seasoned both sides and placed in a cold cast iron. I slowly increased the heat (gas) from low to medium over 20 min. When it started sizzling pretty good, I covered it. When the skin was the color I wanted, I flipped it and left lid off until water evaporated (total cook time about 30 min). I removed chicken to plate and poured off some of the fat. I sautéed some shallot and then garlic. I added a little water (enough to release the grimez) and dropped in a pkg of baby spinach and returned lid. Wilted the spinach for about a minute+ then removed lid and tossed until done to my preference. Holeee shiiittee it was outstanding!
Thx All for bring this to us>
Thx All for bring this to us>
This post was edited on 10/5/23 at 9:30 am
Posted on 10/5/23 at 10:36 am to DocHolliday1964
Posted on 10/5/23 at 11:22 am to DocHolliday1964
That sounds amazing. I was going to try a peanut butter chicken this weekend.
Posted on 10/5/23 at 1:58 pm to Aubie Spr96
quote:
I was going to try a peanut butter chicken this weekend.
Posted on 10/5/23 at 3:53 pm to LSUGUMBO
quote:
I’ve never heard of him before
Bruh! He’s one of the most famous chefs ever
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