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Question for you Jambalaya experts
Posted on 4/22/20 at 11:40 am
Posted on 4/22/20 at 11:40 am
I use the jambalaya calculator of course, it’s fantastic.
When using Chicken thighs do you cook all the extra skin? After slicing up the raw thighs I am left with some extra free skin that is no longer attached to the chicken. I feel like cooking it helps with the flavor and color right? Or should I leave most of that out?
When using Chicken thighs do you cook all the extra skin? After slicing up the raw thighs I am left with some extra free skin that is no longer attached to the chicken. I feel like cooking it helps with the flavor and color right? Or should I leave most of that out?
6
Posted on 4/22/20 at 11:48 am to Tiger1242
Do you cook down bacon grease to use the rendered fat to brown the meats? If so I would through that in with the bacon at the beginning. Then you have more tasty snacks to eat while cooking.
Posted on 4/22/20 at 11:56 am to Tadey
quote:
Do you cook down bacon grease to use the rendered fat to brown the meats? If so I would through that in with the bacon at the beginning. Then you have more tasty snacks to eat while cooking.
I already have bacon grease from the last time I fried bacon. My plan was to brown the pork meat with that and a little vegetable oil, then add the chicken and brown it.
Should I throw the extra skin in with the pork?
Posted on 4/22/20 at 12:00 pm to Tiger1242
chicken cracklins baw
Posted on 4/22/20 at 12:13 pm to Tiger1242
I don't do chicken thighs but rendering the fat out of the skins will make it even better. I do this with gumbo when making the roux.
Posted on 4/22/20 at 12:16 pm to SUB
Awesome. So heat up the bacon grease, throw in the chicken skin, render it down, the throw in the pork, then the chicken?
Posted on 4/22/20 at 1:41 pm to Tiger1242
I dont know how big the skin chunks are, but they may not be good after cooking the duration of the cook. I am really not sure there. If anything i would definitely fly in bacon grease first or they will probably be chewy?
Posted on 4/22/20 at 1:54 pm to Tiger1242
the chicken skins are the chef's snack baw
bake your thighs skin on in the oven on a wire rack inside a foil lined baking sheet. pour the drippings in to saute your veggies
bake your thighs skin on in the oven on a wire rack inside a foil lined baking sheet. pour the drippings in to saute your veggies
This post was edited on 4/22/20 at 8:23 pm
Posted on 4/22/20 at 3:18 pm to Tiger1242
I season the hell out a family pack of chicken thighs with the Best Stop Cajun rub, smoke them for a couple hours over pecan wood, strip the meat off the bones, then pressure cook the bones with water for 75 minutes.
Now you have all the protein you need for your jambalaya, plus homemade stock which is the most important step in the process.
Now you have all the protein you need for your jambalaya, plus homemade stock which is the most important step in the process.
Posted on 4/22/20 at 3:51 pm to Jim Thompson
That sounds awesome but we’ll above my abilities or supplies
Posted on 4/22/20 at 3:58 pm to Tiger1242
quote:
Awesome. So heat up the bacon grease, throw in the chicken skin, render it down, the throw in the pork, then the chicken?
Don't know if the order matters with the chicken skins and bacon. I usually season mine before frying them down.
But yeah, do the pork first, then the chicken pieces.
And for the other poster's question...no, don't put the skins into your dish!
Remove them after you've fried them, just like the bacon. Like someone else said, they can be a snack for you separately. 
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