/ck/ - Food & Cooking

>>14154187

The cheese/bacon/pepperoni things were usually something I made while waiting for some skin-on chicken thighs to braise in the grease from the previous month of cooking chicken thighs every day. I'd start by braising them in stock, then eventually the stock would evaporate and be replaced by chicken drippings. After a few months of that, instead of cleaning the glass dish, I'd just throw it away and buy a new one.

After braising, I'd bake the chicken in a castiron to get the skin crispy, then wrap in bacon and bake that until the bacon got crispy. Usually ate with mayo.