/ck/ - Food & Cooking

[Anonymous No.11180538]

can someone redpill me on chicken thighs? i make them in the oven using a variation on this:

>coat chicken in oil
>put salt, black pepper, paprika and savoury spices on it
>cook at 275 (450 in burger units) for like 30-40 minutes

the thing is is that it's good, but nothing really pops. anyone got any tips to take my chicken game to the next level?

[Anonymous No.11180555]

>>11180538
no. but heres a wing tip. dont leave the tip on

[Anonymous No.11180559]

>>11180555
>Actual useful advice on /ck/
I'm in a simulation aren't I?

[Anonymous No.11180564]

>>11180555
why?

[Anonymous No.11180573]

>>11180538
I personally cook my chicken thighs in a pan on the stove. I switch up the spices I put on but it's generally something like MSG, chili powder, some tandoori curry powder, onion powder, and garlic salt. I just keep turning them and putting more dry spices on until they're very well-coated and crispy. Then I typically eat them with a bunch of hot sauce.

[Anonymous No.11180595]

>>11180538
Your chicken seasoning game is already on point.
Now, it's gotta be the sauce that adds extra flavor. If you put it in the oven in a pan that should give you the fond you need for a delish sauce. You can really do whatever you want with the sauce so long as it consists of some herbs, some acidity, and something to deglaze. Since you didn't use lemon in the chicken, consider a lemon based sauce using both the zest and the juice. Lime and orange are your other basic alternatives of course.

Another alternative is to glaze the chicken with sone sauce instead of the coating you already give it, similar to glazing barbecue meat.

Final protip: consider pre-brining the chicken for four hours and only then rubbing with the spice mix, or marinading in the spices.

[Anonymous No.11180664]

Marinate them. I like using beer + any combination of your preferred spices.

[Anonymous No.11180673]

>>11180538
You need either sour and/or sweet in there somewhere. You have salt, savory and bitter covered, but you need 4 out of 5 for something to pop. Try a squeeze of lemon juice or to lift the pan fond when you take them out.

[Anonymous No.11180675]

>>11180564
Cause, they're fucking gross and I've never seen anyone eat them. Its a giant piece of cartilage, with no meat.
>>11180559
kekyes

[Anonymous No.11180679]

>>11180673
>lemon juice or...
... sweet wine.

Goddamn it.

[Anonymous No.11180681]

>>11180564
They burn, and they're great for stock, so cooking with the wing is usually a waste

[Anonymous No.11180682]

>>11180538
>redpill
The chicken ((globalists)) are using "diversity food" as muscle to infiltrate and corrupt our pure white meat via the mainstream liberal media

You shouldn't buy them unless you've carefully inspected the packaging for a (((kosher tax))) which is how they gitcha

[Anonymous No.11180692]

>>11180538
>cook at 275 (450 in burger units) for like 30-40 minutes
Do 180 for 30-40 minutes and then another 15 at 220

[Anonymous No.11180694]

Next level game:
Grind ginger and garlic into a paste, mix it with all sorts of herbs (paprika, pepper, curry, cumin, cayenne, salt, oregano, mint), add bits of vinegar and lots of olive oil.
You can either fry on low heat for 20-30 min turning every 10min, with the cap on. Or put in an oven bag and let in oven 15 min in 220 celsius.

[Anonymous No.11180695]

>>11180692
Forgot to add: chicken needs to be at room temp when you start

[Anonymous No.11180696]

Stole this from anon one time:
>soy sauce, sesame oil, garlic powder, onion powder, ginger powder, black pepper, chili powder, paprika, cayenne powder, brown sugar

marinate that shit then grill it hot as fuck and paint fucking marinade each time you flip it

[Anonymous No.11180945]

Do what you do, but add corn, beans, lime, chili and cumin.

[Anonymous No.11180961]

Stuff things under the skin. Tomatoes, basil and garlic. Fried mushrooms, onions and garlic.

[Anonymous No.11180967]

>>11180538
>tips to take my chicken game to the next level?

So many replies in this thread yet nobody has stated the most important factor yet: Stop buying factory-farmed chicken. Get some real free-range stuff (and I don't mean the crap that just barely legally qualifies) and be prepare to be blow out of your pants.

[Anonymous No.11180979]

>>11180967
>you know what makes food better?
>buying the highest quality, most expensive version
groundbreaking. this will change everything

[Anonymous No.11181014]

>>11180979
I assume that's sarcasm, but it really is true in this case, and you'd be surprised how many people don't realize how important ingredient quality is.

[Anonymous No.11181034]

>>11180682
Kek

[Anonymous No.11181095]

>>11180538
When I cook chicken, grease is splattered everywhere inside the oven. For this reason I gave up on chicken. 30 minutes of clean up every time I cook 4 chicken thighs is too much work.

[Anonymous No.11181097]

>>11181095
OP here yes this is also a problem for me

[Anonymous No.11181140]

>>11181097
Try lower heat. 350 for 1 hour - 1 1/4 depending on size.

[Anonymous No.11181280]

try a simple brine with peppercorns and bay leaves and go from there. I like to break my bird down to an airline breast with the thigh still attached via the skin. Then I brine it over night with a lot of rosemary, thyme, dill, cardamom, star anise, bay leaves, peppercorns, and whole ginger. Take it out of brine, let it dry and get to room temp then sear it skin side down and baste to perfection right before flipping it skin side up and popping it into a 550 degree oven for about 5-6 minutes.

[Anonymous No.11181285]

>>11180538
Don't know if it would help you take your chicken to the next level or not, but here's my 2 cent: Use a paper towel to pat dry the chicken thighs before seasoning. I also spread a thin layer of honey-vinegar mixture on the thighs 15 minutes before they're done. Doing these help make the chicken crispier. You could put some veggies alongside the chicken so that they soak up the juice later too.

[Anonymous No.11181313]

>>11180538
That's what I do usually, chicken thighs are just so good on their own. They're also great as karaage and if you glaze them in BBQ sauce near the end of baking.

[Anonymous No.11181350]

>>11180538
Before you pop it in the oven, you need to SEAR the skin. Get it nice and crispy.
Then in the oven at 375 for an hour.

I put them in a big dish with lots of root vegetables. I've never thought it was bland.
Maybe you have those American chickens that use saline to simulate meat?

[Anonymous No.11181366]

I put them in a deep tray after searing the skin and bake them on low heat for up to three hours. Broth, rice, vegetables, spices and whatever you want can be added to the tray

[Anonymous No.11181787]

>>11180538

I always put two or three pats of butter under the skin in various places to improve the juiciness.

[Anonymous No.11181808]

>>11180538
>Soy sauce
>brown sugar
>sesame oil
>black pepper
>garlic powder
>ginger powder
>paprika
>chili powder
>cayenne powder

>marinate overnight
>grill on oak lump charcoal
>paint a coat of the marinade on each flip
>if you're wondering if the chicken is done yet it isn't, double your expectation

[Anonymous No.11181819]

>>11180538
Salt, pepper, pad of butter. Brown skin side down 5 minutes, remove, roast over mirepoix with boquet garni, bay leaf and some stock, water and some for 35-45 at 400 til 165. While that's going on take the pan drippings, add white wine, lemon, thyme, reduce, finish with heavy cream.

Take the roasting pan out and serve.

You can take the mirepoix and make some kind of country style soup if you wish it discard.

[Anonymous No.11182197]

>>11180538
A thai style that's always a hit:

>soy sauce
>fish sauce
>garlic
>palm sugar or honey
>galangal or ginger
>lemon grass
>lime juice
>fresh or dried thai peppers, split
>cilantro
>marinate overnight

>grill skin side up, basting every 15 minutes with boiled marinade (to kill the salmonella or whatever)

Serve with a hot chili sauce for dipping, recipe follows:

>chopped thai peppers and garlic placed in neutral oil on lowest heat for 30 minutes to infuse
>mix palm sugar or honey with rice wine vinegar and add it to pan
>simmer until reduced by half

Everyone always raves on it and a wench indicated it sealed the deal for a fuck one time.

[Anonymous No.11183677]

>>11180555
Wing tips are the best. You just cover them in foil and it's a flavourful bite of crispy fatty skin.

[Anonymous No.11184347]

>>11180538
generously salt the skin so it gets crispy

roast it with sliced bell peppers, they go great with chicken... the sweet juices from the peppers and the rendered fat blend nicely. You can also cover potato chunks in the same oil and throw them in. A great one-tray meal.

[Anonymous No.11184373]

>>11181808
>Sugar on literally everything
Do Americans really do this?

[Anonymous No.11184715]

>>11180564
The cat loves them.

[Anonymous No.11184725]

de-bone, fill centre with herbs, tie into roll and bake

[Anonymous No.11184761]

>>11180555
nice tips

[Anonymous No.11185934]

>>11184373
The key to making things taste good is salt, fat, sugar, capsaicin

[Anonymous No.11185974]

Marinade in Oil, Lemon Juice, Salt, Pepper, Cayenne, Rosemary, Thyme.

[Anonymous No.11186058]

Haven't been bothered to read any above post, sorry. Do your oven have a broiler?
If not, last 10 mins. turn heat up.
So you got that crunchy skin, that'll make it pop.

[Anonymous No.11186828]

>>11185974
Lemon chicken blows

Lemon pasta sucks too