[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 12 KB, 225x225, chickenthighs.jpg [View same] [iqdb] [saucenao] [google]
11973290 No.11973290 [Reply] [Original]

OK, I always see people saying "don't get chicken breasts get the thighs instead"

"they're cheaper and more tasty" you say

So give a poor bachelor some recipes for these fuckin things

>> No.11973299

>>11973290
are you gay btw?

>> No.11973302

You could make grilled chicken thighs

>> No.11973303

>>11973290
Brine them for like 2 hours, find a coating recipe that you like and then fry them.

>> No.11973305

>>11973299
No, but I did touch a dick once
you wanna hear about that or do you want to give me chicken thigh recipes?

>> No.11973307

>>11973305
Kinda want to hear about the dick thing more.

>> No.11973309

>>11973290
>Defrost
>throw on a splash of olive oil
>season with whatrver the fuck you want (such as salt, garlic powder, black pepper, literally anything)
>chop up some vegetables, like carrots, broccoli, zucchini, peppers, cabbage, onions, whatever the fuck you want
>splash some olive oil on vegetables
>cook for 40 minutes at 450
Wa la, easy baked chicken and roasted vegetables. Add whatever dipping sauce you like

>> No.11973310

>>11973305
>once

>> No.11973315

Broil with garlic salt and paprika

>> No.11973316

Chicken adobo

>> No.11973330

>>11973307
>>11973310
I should have known /ck/ appreciated both dicks and thighs

>> No.11973352

>>11973290
Fried chicken

For the chicken brine
Fresh thyme
Fresh rosemary
2 lemons
Chopped garlic
4 bay leaves
black pepper
Sea salt
Honey
Water

For the chicken breading
Flour
Paprika
Smoked paprika
Garlic powder
Onion powder

For the buttermilk
Buttermilk
Herbs de Provence

Brine chicken for 24 hours. Dip in buttermilk and herb mix. Dip into flour mix. Again in the buttermilk. Again into the flour. Then deep fry

>> No.11973366

Sesame chicken. easy as fuck

https://www.budgetbytes.com/easy-sesame-chicken/

Sesame Sauce:
>1/4 cup soy sauce
2 Tbsp water
1 Tbsp toasted sesame oil
3 Tbsp brown sugar
1 Tbsp rice vinegar
1 tsp grated fresh ginger
2 cloves garlic, minced
1 Tbsp sesame seeds
1/2 Tbsp cornstarch

....I also like to put a few dabs of hoisin and oyster sauce in there for good measure.

It's pretty easy. The sauce is just combine all and whisk together, and I made it even easier by using bottled mince garlic and ginger. Just follow the guide and you'll do great.

>> No.11973375

>>11973305
You just reminded me that I touched dicks in middle school
You ruined my night

>> No.11973388

>>11973375
Don't worry I'm sure he forgot it too
he didn't

>> No.11973395

>>11973388
i have so much regret

>> No.11973401

>>11973290
It's not only because they're cheaper and tastier it's because your bachelor brain can't fuck up over cooking it. Breasts will dry the fuck out if you're a brainlet

>> No.11973404

>>11973290
just learn how to mix spices. get your thighs, toss them with cayenne, salt, pepper, cumin, garlic powder, coriander, onion powder, olive oil. let it sit for a while then broil them.

>> No.11973422

>>11973290
https://www.seriouseats.com/recipes/2012/06/chicken-tikka-masala-for-the-grill-recipe.html
My house still smells amazing.

>> No.11973482

Knock off chipotle chick marinade is my go to.

>> No.11974012

>>11973316
This. Its easy and delicious.

>> No.11974042

>>11973290
>boneless skinless
why do you hate all that is good in the world?

>> No.11974048

>>11973375
that's what you get for touching dicks faggot

>> No.11974055

just so much better in stir fry than breast also I prefer them for salt and pepper chicken as I feel like it's really easy to dry out breast when making salt and pepper chicken. also if you get bone in thighs you can make cacciatore you could make it without but why bother really.

>> No.11974057
File: 458 KB, 1166x1276, IMG-1210.jpg [View same] [iqdb] [saucenao] [google]
11974057

>>11973290
been eating pic rel everyday for a few weeks now. i buy skin one bone in because tastes better but i basically just pat them dry with a paper towel and put some salt pepper and tumeric on them. heat oven to 400F and bake for 40 mins, wa-la

>> No.11974062

>>11973290
bread and make tendies

>> No.11974329

>>11973290
>tyson chicken thighs

poverty tier

>> No.11974332

>>11973290
Just cook them. What a question.

>> No.11974340

>>11973290
Throw them in a bowl, cut them into smaller pieces if you want. Tablespoon of oil, couple tablespoons of soy sauce, some ginger, some garlic, some chili if you feel like it.
Leave that shit to soak for up to an hour or two, wipe off excess and toss into a pan.
Serve with with whatever carb and veggie sides you feel like.

>> No.11974357

>>11973307
>>11973375
>>11973388
>>11973395
>>11974048
/ck/ - Food & Cooking

>> No.11974367

>>11973303
>>11973309
>>11973315
>>11973316
>>11973352
>>11973366
>>11973404
>>11973422
>>11974057
>>11974340
Thanks for posting these, somehow this is the best actual cooking thread right now

>> No.11974400

>>11973290
They are not cheaper! Why the fuck does this keep circulating?
Breasts, skinless, boneless: 99 cents, to 1.99
Thighs, skinless boneless, 2.49 to 3.99
They are better, yes, they taste better. But they are NOT cheaper, they are NEVER cheaper!
Probably just due to the fact its more labor to de-bone a thigh, and they are a lot smaller than the breasts, and there is simply less poundage available.

>> No.11974405

>>11974400
Maybe people who think they're cheaper are buying them with the bone in and not realizing the bone adds to the weight.

>> No.11974410

>>11974400
That depends entirely on where you are. Breasts are 50-60% more expensive that skin&boneless thigh here because people have been trained to believe fat is bad.

Sure there's some fat on thigh meat, who fucking cares? Much tastier.

>> No.11974415
File: 2.27 MB, 1920x1080, recipe.png [View same] [iqdb] [saucenao] [google]
11974415

Coq au vin is easy and delicious and it's only as expensive as the wine you use. Try to use a fairly dry one.
I made it following the DE recipe a while back for fun and it's pretty good. I expected it to be kinda bland but it really wasn't.

>> No.11974416

>>11974400
Boneless skinless breasts here can go from 1.49/lb on sale to 3.29/lb or sometimes more... I can't get breasts from major chains like Winn Dixie or Publix because it's too expensive. I go to Penn Dutch and get ridiculously sad humoungous breasts for 1.29/lb. You feel bad for the chicken that had that meat lol

>> No.11974442

>>11974415
Is there a System Shock 3 now?

>> No.11974445

>>11974416
Yeah the breasts here that are cheap are massive. Often over one pound each, and that's just one side.
Not sure why they are so huge, but I would guess its hormones and force feeding. The more expensive chicken breast usually is less than half the size.
Thighs seem to always be about the same though.

>> No.11974459

>>11974445
The bigger and cheaper they are, the more pumped full of saltwater they are. Direct injection style.