/ck/ - Food & Cooking

[Anonymous No.19548017]

Chicken thighs: bone in, skin on.

Go.

[Anonymous No.19548023]

>>19548017
>Go.
ok, later man

[Anonymous No.19548032]

to get the most out of your chicken thighs, I like to do what the french and indians do and cram them

[Anonymous No.19548037]

>>19548017
braise em with peppers n shit for tacos

[Anonymous No.19548063]

>>19548017
make chicken paprikash

[Anonymous No.19548086]

-Salt
-Time
-Heat+Time

[Anonymous No.19548092]

[Anonymous No.19548101]

Buffalo thighs!
Cook/fry them like wings and then make buffalo sauce for them!
Superior in every way vs wings.

[Anonymous No.19548130]

>>19548017
Make chicken cacciatore

[Anonymous No.19548434]

>>19548017
Every single brand of chicken thigh at my local market stopped selling packs of 4 and now only sell packs of 3, for almost the same price as a 4-pack cost a month ago.

What the goddamn is going on.

[Anonymous No.19548549]

>>19548434
you need to ask for a raise, money, as you have noticed, is worth 3/4 of what it used to. so if you were making 50,000 you should now be making 50,000*4/3 = $67,000
most employees are too chickenshit to ask for it and of course that is how everyone wants it to be

[Anonymous No.19549252]

>>19548017
Loads of good recipes for those, from very simple to really complicated. Useful main ingredient.

[Anonymous No.19549369]

>chicken thighs
No thanks. Chicken thighs are a little too “chickeny” if you know what I mean.

[Anonymous No.19549382]

>>19548434
shrinkflation

[Anonymous No.19549413]

>roasted in pan
>make pan sauce
>serve over mash potatoes
that's what i do every time, searing the outside it's not option, i just used to season with oil and throw it in the oven and the chicken was always cooked through and dry as hell.

[Anonymous No.19549432]

>>19548092
would

[Anonymous No.19549548]

>>19548017
>dry brine with seasoning mix (put into gaps under skin and all other crevices
>fridge for 1 day
>drain and pat dry
>pan sear in duck fat
>chuck in oven, covered (use dutch oven or heavy skillet)
>cook sides while in oven (pan fried potato wedges and asparagus, use same fat)
>remove @ 160°F and rest 5 minutes
>serve

[Anonymous No.19549553]

Flip them over
Get my 600g bone cleaver out
Give each thigh a solid whack in the middle, cutting them straight across the bone

[Anonymous No.19549554]

>>19549548
Forgot to mention the fat can be used to make a gravy and the potatoes should be brined for 15 minutes ahead of time, keeps em crispy and not so soggy

[Anonymous No.19549614]

I took a woman to a BBQ on a date a few years back
She ate 4 large BBQed chicken thighs and in all honesty I never asked her out again
Who eats 4 thighs ?

[Anonymous No.19549621]

>>19548017

large casserole dish & oven @ fan 200°c

spice mix of oregano, paprika, salt and anything else you think would go well with the ingredients below

cut 3 potatoes into wedges
quarter 2 red onions and 4 tomatoes
6-12 cloves of garlic, skin on or skin off up to you then use a fair portion of the spice mix you made

oven for 20 mins

score the skin of the chicken, rub some oil into the skin and top up with the rest of the spice mix, usually 2 thighs per person
cut up some chorizo and throw it all into the dish

oven for 20 mins

cut a green pepper into slices, throw it in, use the juices in the dish to cover the chicken a few times, make sure nothing is dry and everything is evenly cooked

in the oven for 20 mins again

amounts of veggies account for 4 people iirc, my mum used to make this every week.

[Anonymous No.19549640]

>>19549548
> thighs at 160
retard

[Anonymous No.19550022]

>>19549640
chicken needs to hit 165 f internal temp you spakker

[Anonymous No.19550081]

>>19548017
put them in a pan covered in foil and leave in a 225ºF oven for like 4 hours to make them fall-apart tender like BBQ pulled pork.

once they're cool enough to handle, painstakingly remove the bones and cartilage by hand, then you have a lot of delicious tender juicy thigh meat for sandwiches, soup, stew, or just eating straight out of the pan with your bare hands.

[Anonymous No.19550300]

>>19549614
>4 thighs
give her number?

[Anonymous No.19550318]

>>19549614
did she look like a 4 thigh gal

[Anonymous No.19550344]

>>19548017
Ummmmm..OK!
>1 C. Pineapple jEWS
>1 C. BasedSauce
>1 T. ginger Pow.
>1 T. Gar. POW.
>Mix up Inna Gal. Ziplock, Fuck off until 2Pm tomorrow.
>Grill until DeLICIOUS
>Chop up into 1" chunks, and put on a BIG MUTHAFUKKIN' SALAD with WHATEVER vegetables float my goat AT the time, and a nice big grate of Cheeseses.
Prolly some kinda' Croutons as well--
>Dress with a lil' ACV and Olive oil.
Wa-La!

[Anonymous No.19550347]

>>19548063
OOOOOH!!
Fookin' GOOD one!
>Served on Egg nooodres
Would RAPE.

[Anonymous No.19550369]

>>19548092
DID!
(Those look Amazing...)

[Anonymous No.19550381]

>>19550022
>GAS MARK 7, until CRISPY

[Anonymous No.19550414]

>>19550318
did she f*ck like a 4 thigh gal

[Anonymous No.19550437]

>>19548549
>most employees are too chickenshit to ask for it and of course that is how everyone wants it to be

>if you as for a raise you'll just get a raise

lol, lmao even. Most places you'll just be seen as disgruntled and then they'll actively start plotting against you

[Anonymous No.19550463]

>>19548017
Instant Pot Thighs

Salt, pepper, onion powder, garlic (either cloves or powder), basil, rosemary, thyme (italian seasoning). Cover the chicken thigs in that.

Then put olive oil or butter in the instant pot on saute function. Saute til garlic sizzlin then put thighs in skin side down. Cook em 2-3 minutes then flip em over do the same. Then you remove the thighs from the instant pot, you add a cup of water or broth and deglaze. Then put the trivet in, put thighs on the trivet, and pressure cook for 10-15 minutes.

That's it, so good, juiciest thigs ever

[Anonymous No.19550467]

pan fry thighs golden, especially the skin side
simmer in chicken stock with sauted onion, carrot, mushroom, and maybe a little celery and garlic
add mustard and some tarragon or marjoram
simmer down until meat is very tender and there is as much water as you like
add cream
season at some point during all this
mashed potatoes

[Anonymous No.19550555]

Brine overnight the day before. Olive oil, minced garlic, fresh rosemary from the plant outside.
Let me guess, you need more