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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 10:41 am to LPLGTiger
quote:I did not time it, but pretty sure it was close to 45 minutes. I started really slow to make sure I was getting fat released and not cooking the skin too much.
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 11:02 am to RockyMtnTigerWDE
Electric range. Started on medium low and just made adjustments on feel. At one point I use a thermometer gun and the highest temps in the skillet were in the 280 range.
I just did a quick youtube search, and this is very similar to what I did.
I just did a quick youtube search, and this is very similar to what I did.
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 11:07 am to AlxTgr
Thank you 
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 11:18 am 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.
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.
Watched that video and have done it several times. Delicious and easy.
Posted on 8/7/23 at 11:19 am to Professor Dawghair
quote:I was worried this would have the opposite effect. May try next time, but not really sure mine could have been any better.
The cover makes them steam I think while the skin crisps up.
Posted on 8/7/23 at 11:29 am to AlxTgr
quote:
I was worried this would have the opposite effect. May try next time, but not really sure mine could have been any better.
Stick with what you are pleased with, but the skin was down the entire cook and was very crispy. Meat was moist.
Posted on 8/7/23 at 11:41 am to Gris Gris
I really didn't have a plan at all for what was left in the pan. That helps. Will give that some more thought, but with 4 thighs, there was just soooo much fat.
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 12:13 pm to AlxTgr
quote:
really didn't have a plan at all for what was left in the pan. That helps. Will give that some more thought, but with 4 thighs, there was just soooo much fat.
Just remove some of it before you add the spinach or anything else you'd like to cook in the drippings. You could make a little quick gravy or sauce for the chicken.
Posted on 8/7/23 at 12:20 pm to Gris Gris
quote:
Here's the short video.
Confess that the real reason you posted that video is because Jacques uses your preferred pepper mill.
(Which I now own and use, thanks to your tributes.)
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 1:28 pm to No Disrespect But
quote:
Confess that the real reason you posted that video is because Jacques uses your preferred pepper mill.
(Which I now own and use, thanks to your tributes.)
I had my first one long before I ever knew he used one as well. I love those pepper mills! Hope you're enjoying yours.
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