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Question for Jambalaya experts
Posted on 9/17/20 at 12:57 pm
Posted on 9/17/20 at 12:57 pm
Trying my first real pot of jambalaya in my new R an R 10 gal cooker. Main question is do I use skinless chicken thighs or cube them up with the skin on? Also if the jambalaya calculator is still a thing can someone link it.
6
Posted on 9/17/20 at 1:00 pm to WPsportsman
Posted on 9/17/20 at 1:01 pm to WPsportsman
Its an app npw and in the app store.
I also get bones on skin pn, skin and bone, and use them for the fat and stock
I also get bones on skin pn, skin and bone, and use them for the fat and stock
Posted on 9/17/20 at 1:29 pm to WPsportsman
quote:
skinless chicken thighs or cube them up with the skin on? Also if the
Use pork baw.
Skinless
Posted on 9/17/20 at 2:53 pm to WPsportsman
I like pork better (temple or cubed Boston butt , but skinless chicken thighs work fine, but do not cut them up, they will get broken up plenty enough in the cooking process
Posted on 9/17/20 at 4:35 pm to heatom2
quote:
Use pork baw.
Posted on 9/17/20 at 5:48 pm to WPsportsman
I use skinless thighs.
ETA; If I'm making a big jambalaya I'll bake my thighs and for that I use regular thighs. I'll bake them the day before, let them cool, debone and remove skin then make a stock with the bones and skin.
ETA; If I'm making a big jambalaya I'll bake my thighs and for that I use regular thighs. I'll bake them the day before, let them cool, debone and remove skin then make a stock with the bones and skin.
This post was edited on 9/17/20 at 5:53 pm
Posted on 9/17/20 at 5:52 pm to heatom2
quote:
Use pork baw.
Am I the only one assuming he's using pork and just had a question about chicken skin? Every jambalaya I've ever made has chicken, pork and sausage.
And boneless, skinless chicken thighs.
Posted on 9/17/20 at 5:59 pm to WPsportsman
quote:
10 gal cooker
This post was edited on 9/17/20 at 6:00 pm
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