/ck/ - Food & Cooking

[Anonymous No.19557018]

What else can i do with chicken thigh?
normally ill buy a few pounds. bone in skin on. then cut out the bone, cut into bite size pieces, mix with some soy sauce and a shit ton of finely grated garlic and ginger, divide into portions in zip lock bags and freeze them.

[Anonymous No.19557025]

>>19557018
thighs are great for instapot stuff like soups or making chicken for tacos because of the fat

[Anonymous No.19557039]

>>19557018
shove em up your butt

[Anonymous No.19557043]

If you want simple God tier, then get a frying pan with a lid and brown both sides in a little oil. Get one of those 99 cent chicken gravy packets and mix it with the two cups of water. Pour it on your chicken and cook it for like 40 minutes. Add spices to your preference or not. Serve with instant mashed potatoes and maybe a vegetable.

[Anonymous No.19557046]

>>19557018
Chicken thigh sashimi.

[Anonymous No.19557047]

>What else can i do with chicken thigh?
>normally ill buy a few pounds. bone in skin on. then cut out the bone
I do the same, saving bones over time until I've enough for stock. I render the skin for cooking fat and eat the crispy rinds as a snack.
I find boneless thighs are a great substitute for boneless pork chops in all applications. Pan fry in chicken grease, remove, add more chicken grease along with some sauerkraut and sliced onion, saute until softened and slightly shrunken then add flour to make a compound roux.
Add chicken stock and dissolve the roux to make gravy, re-add the boneless thigh and finish in the sauce.
Serve with stuffing or baked (or boiled) potato and a nice green side

[Anonymous No.19557073]

>makes your chicken delicious
>grows like a weed and is basically impossible to kill
The dried stuff doesn't even come close

[Anonymous No.19557100]

This is a guaranteed show stopper. The toum is incredible if you don't fuck it up

https://www.epicurious.com/recipes/food/views/grilled-chicken-skewers-with-toum-shish-taouk


I think though if you can't figure out something creative to do with chicken thighs on your own you need to get your head checked.

[Anonymous No.19557109]

>>19557073
>dried stuff doesn't even come close
Eh, two different things with two different purposes, IMO. You can't powder fresh rosemary and dried rosemary is a kick to the balls trying to fish it out of a soup. You can't use dried rosemary to brush something onto meat you're grilling and fresh rosemary doesn't infuse into oil as readily.

[Anonymous No.19557124]

>>19557018
Season with plenty of salt, pepper, paprika, onion powder, garlic powder and bake for 30 minutes at 430 degrees mmMMM

[Anonymous No.19557149]

>>19557018
Remove bone. Hammer it thin. Cut into strips and dust it with seasoning and cornstarch. Fry in a little lard or bake in oven/toaster oven (lightly brush butter on it). Use them in sandwiches, gravy & mash or rice/noodles/pasta.

[Anonymous No.19557177]

I get my cleaver and chop them in half and then use them in whatever I'm making
Coq au vin, dapanji, biryani, curries, paella, etc
You can make adobo with them too

[Anonymous No.19557226]

One of my favorites is to just sear them and then let them simmer in crushed tomatoes with vegetables mixed in, serve with rice. Or make a glaze with honey and serve them crispy with roasted or steamed vegetables.

[Anonymous No.19557240]

>>19557018
Any kind of braised chicken or stew. Works great with thighs. Paprikash, coc a vin, you name it. Sear skin side down for 5 minutes. Flip and sear another 5 or so then deglaze with your liquid of choice. The fat from the skin really adds robustness to the sauce.

[Anonymous No.19557249]

Chicken thighs are a little too “chickeny” tasting if you know what I mean. Does anyone else have this problem?

[Anonymous No.19557287]

Baste bone in chicken thighs in Italian dressing
Throw on one of these
flip, baste ,flip, baste till brown and juicy
best grilled chicken

[Anonymous No.19557293]

>>19557109
Are you really noticing dried rosemary in a soup? It basically cooks to nothing. Are you adding a shit ton? If I'm really worried about it I just crush my rosemary in a morter.

[Anonymous No.19557708]

>>19557018
this is my go to chicken thigh recipe
https://tiffycooks.com/air-fryer-lemongrass-chicken-with-the-best-scallion-oil/
otherwise I just cook it up in a pan, make a teryaki sauce and eat it on top of rice.

[Anonymous No.19557713]

>>19557249
no because I don't have a baby palate

[Anonymous No.19557720]

I have been buying a 5 lb package a week for the past few months. I make a ton of salsa Verde shredded chicken for tacos/tostadas and also just grill them up, you can't really beat a humble grilled chicken thigh.

[Anonymous No.19557721]

>>19557249
You're absolutely right. Chicken thighs absolutely taste too chickeny. If only there was a way to make chicken taste less like chickeny. I also can't stand the chickeny taste of chicken. I wish chicken tasted less chickeny.

[Anonymous No.19557730]

>>19557018
i like to make some tasty trashy ranch dressing powder mix shit with chicken thighs.

Use thighs, bone in our out, skin or no skin. I like with skin. Use a pouch of picrel for every pound or so of chicken. I dump it + salt pepper garlic + lil bit of corn starch into a plastic bag, mix them. blot the chicken dry, toss it in the bag til it's all well coated. press it into the nooks and crannies. I cook it in the air fryer with some peanut oil drizzled on, but it's better pan fried. tasty.

[Anonymous No.19557745]

>>19557018
i just bang em on a tray with a mixture of butter, herbs, salt, pepper etc, above and under the skin. can work on sides while theyre roasting in the oven

[Anonymous No.19558556]

Chicken adobo

[Anonymous No.19558560]

>>19557293
I'm not him but sometimes it sticks in my teeth. My aunt's the only one who makes chicken stew though, so maybe she's not cooking it long enough or something.

I don't make chicken stew because I live alone and only have a small freezer so I can't store the excess portions easily, and putting it in the fridge has gotten me ill. I prefer beef stew anyway, since I love dumplings

[Anonymous No.19558569]

>>19557018

Put in cast iron and salt generously place in oven at 450 degrees until crispy, make a pan reduction in the pan.

[Anonymous No.19558734]

>>19558556

Seconded

OP, chicken thighs are the cheapest and most versatile cut of meat for braising. Every Sunday, I get a bunch, cut out the bones for making stock, and braise with whatever sounds good to me. Hatch chili season is starting, my next batch will go down like this:

>Dry brine the thighs overnight with salt, pepper, and ancho chili powder
>Brown in a dutch oven with a bit of olive oil
>Set aside
>Sauté my diced hatch chilis in the pan with some onions and garlic
>Deglaze the fond with a bit of chicken stock
>Return chicken to the pot, make sure they're about halfway covered in liquid
>Simmer on low, covered, for about 2 hours until fork tender

That's meat for the week sorted. Wraps, salads, tacos, whatever. Might add a roasted tomatillo or something too, idk

[Anonymous No.19558735]

>>19558560
>sticks to your teeth
>free breath freshener for hours
how is this a problem

[Anonymous No.19558796]

>>19558735
It's a little irritating to pick out. That's basically it, I don't know why the other guy really bothers to fish it out

[Anonymous No.19558847]

>>19558734
Domestics are better for Adobo, I'd say. Wings are best, but they're $$$

[Anonymous No.19558942]

>>19558847
>Domestics
Drumsticks?

[Anonymous No.19559060]

>>19557039
ok how long until theyre done cooking

[Anonymous No.19559129]

>>19557018
Ginger chix chunks sound pretty good, but I'd get sick of eating just that flavor fairly quickly.
>Add and equal amount of pineapple juice to soy=Teriyaki
~Or~
cube as usual and leave unseasoned/marinated; Then when thawed:
>velvet with baking soda- coat with corn starch S&P and chinese 5spice+ garlic
Al Pastor:
>3 lbs Boneless Skinless Chicken Thighs
>1 1/2 oz Achiote Paste
>2 Tbsp Ancho Chile Powder
>1 Tbsp Kosher Salt
>2 tsp Garlic Powder
>2 tsp Dried Oregano
>2 tsp Ground Cumin
>1/4 tsp Ground Cloves
>1/2 C Orange Juice
>1/4 C Lime Juice
>1/4 C White Vinegar
Or BBQ
>Debone
> remove skin(or don't)
>S&P put into slow cooker or MEMEPOT
>Make a BBQ sauce with 1 C. Cane sugar 'Chup, Brown sugar/Molasses, few drops of liquid smoke, Gar. Pow.
>coat each piece of chix with BBQ
>Mix remaining with equal WATER and dump in
>Cook until it easily shreds with a fork.
Skewers of marinated Chix Chunks interspersed with onions and peppers bake well in an oven as well as on a grill.
>obligatory con-job reply:
Debone, puree in Vitamix, mix in 200ccs of HGH and Anabolic horse steroids and CHUG to 1UP all the egg drinkers--The TRUE CHAD liquid chicken.

[Anonymous No.19559164]

>>19557100
>checked
>I think though if you can't figure out something creative to do with chicken thighs on your own you need to get your head checked.
YES, Checked.

[Anonymous No.19559169]

>>19557287
MOJO marinade is also excellent for this.
Seriously, available at EVERY SINGLE Dollar Tree.

[Anonymous No.19559182]

>>19557745
Those look Amazing.
WOULD RAPE.
Too tired to ATM...
Aww, FUCKIT!

[Anonymous No.19559328]

[Anonymous No.19559342]

>>19559182

Have you never seen roast chicken before? Those don't even look particularly good, the shit on them is burning before the skin has fully crisped.

[Anonymous No.19559375]

>>19559342
I think they look hella tight. And you need a boyfriend.

[Anonymous No.19559393]

>>19557018

[Anonymous No.19559397]

I keep it really simple, as unlike the confused anon further up, I like the taste of chicken.
>boneless breast
>cut half thin
>Lawry's and crushed black pepper
>olive oil in stainless steel pan
>do NOT OVERCOOK THEM FFS
>remove, add butter to pan
>bell peppers and onions in pan
>take them out before they get too limp n sweet
>dump them on the chicken
I'm open to any suggestions to improve this but I love it. It's a shame that chicken breasts and porkchops get such bad wraps because people just cook the shit out of them.

[Anonymous No.19559411]

guys,

i've got a raw whole chicken 4 days out of date and smells a bit funky, slime layer between skin and meat


i've de-boned, de-skinned and de-slimed it, should i continue and make sure its extra extra cooked, or is it instant salmonella and i should abort?

[Anonymous No.19559438]

>>19557018
Use it in a stew.
Fry them off in a pot with some oil, garlic etc then take them out when halfway done and use the oil to cook the shit outta some onions and other aromatics. Drop the chicken back in and start adding other veggies and a big dollop of tomato paste. Then add all the water, carrots and potatoes. Can use stock also. Cook for hours on slow and low until you can't stand it anymore.
Realistically though can do almost anything with them. You're recipe at the moment is pretty close to karage. Marinate the boneless thighs after a chop ik soy sauce, ginger, garlic and some mirin (or just a bit of brown sugar) and a touch of saki. Then drop in some potato starch to coat them and fry them off twice.

[Anonymous No.19559648]

>>19559060
as long as it takes

[Anonymous No.19559681]

>>19559342
I can GUARANTEE I've roasted more chickens than you have, And that's not even counting cast iron Dutch ovens, or French strung chickens over a hearth.
>>19559328
I alraedy RAPED this one..It's DELICIOUS looking. I can imagine the juices flowing messily out after that first bite with a slight *pop*
when the smokey skin breaks.
Aaaaghrrllaa!

[Anonymous No.19559685]

I put some in saag last week came out pretty good

I cooked the skins with some seasoning to a bacon bits sort of texture and processed that in with the actual gravy, and just cubed and pan fried the thighs before letting them cook in with it for a while

[Anonymous No.19559686]

>>19559397
BASED and simplicity-pilled

[Anonymous No.19559729]

>>19559411
Depends on your intestinal fortitude.
Game birds were often hung by the neck until they dropped off from rot, then cooked.
This was called "High Pheasant"
https://honest-food.net/on-hanging-pheasants-2/
A word of CAUTION, however:
Today's meat processing and even farming chickens opens you up to myriad pathological bacteriological problems.
I'm pretty hearty when it comes to foods that are questionable, but even I would prolly scrap/Abort this venture.
Sucks, I know, but we've all had to play TAPS over foods sometimes.
If you haven't--you AREN'T eating real foods.

[Anonymous No.19559778]

I do a bastardized gringo Mexican dish. It takes some time, but it's easy.

Get dried 3 deesneeded guajillo peppers, 1.5 cups water, 2 cloves of garlic, and some onion. let's say half cut into large chunks. Add some cayenne or canned chipotle to your preference. I just eyeball it usually like 1tsp cayenne and 3 tbsp chipotle.

Heat the water, throw everything else in the boiling water, and boil for 5 mins. Blend that shit up with an immersion blender or a reg blender. Strain and let the sauce cool. Reserve around a 1/3 cup marinade to brush on as it finishes.

Marinade the sauce and the deboned skin-on chicken thighs. Ideally overnight, or a few hours works too.

Grill them for the best result. Or if no grill convection/air fry 375 for 13 minutes is bretty gud too.Serve with some cilantro lime rice and corn on the cob.

[Anonymous No.19559802]

Just rub butter and brown sugar all over it and throw it on the grill, penis wrinkle.

[Anonymous No.19559812]

>>19557073
I bought a rosemary plant once. It tasted like nothing and died in a week.

[Anonymous No.19559847]

>>19557018
cut them into nuggets marinate them in blackening season with some olive oil then bread them with a crumb blackening mix then fry them in some more olive oil

[Anonymous No.19560030]

>>19559681
I can guarantee you're a fat fuck with no cooking skills

[Anonymous No.19560070]

>>19557018

[Anonymous No.19560096]

>>19560030
LULZzzzzz!
Poast kitchen NAO,FAGGOT.

[Anonymous No.19560178]

>What else can i do with chicken thigh?
Once I took a chicken thigh out to see a movie. Didn't have to pay to get it in. Do that.

[Anonymous No.19560197]

>>19560096
eww you're white

[Anonymous No.19560328]

>>19560070
>baby yoda
>lolololol boneless wings are chicken nuggies guys
This isn't facebook.

[Anonymous No.19560374]

>>19559182
haha hey thanks anon. also, the other anon is not wrong, I could have cooked them at a lower temp for a longer period of time but as you might be able to tell i was going for a more speedy approach here. way harder to dry out bone-in thighs and I like it when the skins have that c r o n c h

[Anonymous No.19560380]

>>19560096
>short, fat hands
lol
No piano for you, eh? lmao

[Anonymous No.19560465]

>>19560197
HYPOCRITE!!
Defenestrate and Immolate, Shitskin...

[afatoldman No.19560469]

>>19557018
Remove the skin & bone. Season well - salt, pepper, paprika, garlic, onion powder etc... Bake in oven @ 385 for 10 minutes x2. Baste with BBQ sauce of choice, bake for 5 min, Baste again, bake another 5 min.

[Anonymous No.19560472]

>>19560374
BASED self-Reflector
>>19560380
Yeah...Those are Muscular hands--I build shit for a living, AND for fun.
Poast Soylent robot...
I'll Wait NANCY BOY.

[Anonymous No.19560491]

>>19560472
See >>19542495
You look short.

[Anonymous No.19560516]

>>19560491
LOL...
6' +...
Whatever you toothless CUNT.
>>19542495
Yeah, but the RELIEF..!

[Anonymous No.19560528]

>>19560516
6'1, same height as my grandmother.
We're the kings of the manlets, you and i. My brother's 6'8 and my cousin Nadiya is 6'2 and has bigger hands and feet than I do.

[Anonymous No.19560551]

>>19560528
No man...5'10" is the Kang of the MANLETS.
There is VIRTUE in the small as well.
Taoists call it Te.
I feel for the self-Ascribed "Manlets" on these boards.They don't know they LIE they have swallowed.
I've seen 5'4" guys with a true 5'3" 10/10 on a salsa dance floor--hell, I've seen only slightly bigger guys taking home gals who were fucking SMOKIN' just 'cause they could swing/line dance.
Women don't know what they fucking want--YOU have to SHOW them.
T. Shorter than your Grams. But not by much.
DON'T believe the LIES.

[Anonymous No.19560561]

>>19560551
it's too late for me

[Anonymous No.19560566]

>>19560561
NEVAR!!!!!

[Anonymous No.19560571]

>>19557018
thighs are great for so many things, soup, curry, glazed, rice bake...I also save bone and skin (roasted) for soup

[Anonymous No.19560580]

>>19560571
TRUECOOKIN'® anon...
Keep it up my Man...
It ONLY gedds bedder

[Anonymous No.19560658]

>>19557018
Try Laura Vitale’s ‘Lemon Butter Roasted Chicken with Rice’ recipe. It uses chicken thighs and last time I made it was delicious.

https://www.laurainthekitchen.com/recipes/lemon-butter-roasted-chicken-with-rice/

[Anonymous No.19560716]

Make some jerk with whatever chicken you have laying around, it's what I did

[Anonymous No.19560725]

>>19560716
With the rice and peas I made

[Anonymous No.19560999]

>>19557018
Bone in skin on is great for roasting. A touch of olive oil, salt pepper and whatever seasonings you want. Can't go wrong with garlic powder and italian seasoning. 400 deg for 40 mins and you'll get juicy meat with crispy skin.

[Anonymous No.19561042]

>>19557745
I roast thighs like this for a couple meals a week, it's good shit

[Anonymous No.19561880]

Pro tip: mix a tiny bit of sodium bicarbonate into your seasoning when roasting for extra crispy skins, like 1/4 teaspoon for a pound of thighs.

[Anonymous No.19561891]

>>19557018
The ole sear remove make pan sauce in the fat add back to pan and bake slowly uncovered braising method, is what I usually do if not removing the skin.

[Anonymous No.19561896]

>>19560716

https://m.youtube.com/watch?v=ZUJJdeByJa0&pp=ygUUQWluc2xleSBqZXJrIGNoaWNrZW4%3D

Did you make sure to do the voices?

[Anonymous No.19561939]

>>19557745
at what temp and for how long?

[Anonymous No.19561957]

>>19561939
NTA, but generally it's 425°F for ~30-40 minutes.
Depends on how thick your chicken is.
Should be, of course, cooked until the juice runs clear, around 155°F to 165°F

[Anonymous No.19561994]

>>19560070
Wouldn't want to eat bone-in nuggets either, faggot

[Anonymous No.19561996]

>>19557018
chicken n rice

[Anonymous No.19562038]

>>19561996
You just reminded me of a ridiculously good and easy wintertime One pot wonder:
Brown the chix thighs(4-6) on both sides, then add 1 med yellow or white onion, and garlic, minced to taste, 1 C. pearled barley, 4 C. water and any herbs/spices you'd usually use on your chicken.
I used to add a can of Cream of mushroom soup + 1 can Milk, but 90% of them are all pozzed now with GMOs and chems, so unless you can find an good organic condensed C.O.M. soup, just sauteed mushrooms, a little chicken bullion, 4 Tblspns butter and 1 C. WHOLE milk or even half&half. (the barley does the thickening)
bring to a boil, reduce to a simmer and cook covered for 45 minutes to an hour.
NOT suggested for summer, as barley is a very warming food--but it's amazing after shoveling snow or chopping wood on a cold winter day.

[Anonymous No.19562846]

>>19557018
Fajita spices and oil is another good way to freeze thin pieces. As long as they're all coated, they don't freeze into a huge lump and you can just toss it in a pan with some onion and peppers for a quick wrap.

[Anonymous No.19562936]

>>19557043
Just made this. It is really good. You can use the leftover gravy for the potatoes.
I am young to brown the skin more next time

[Anonymous No.19563881]

>>19557043
I'm not a big fan of instant mashed potatoes, but the rest of it sounds good. I might try it with some baby potatoes instead.

[Anonymous No.19563988]

>>19557018
Make fried chicken with it

[Anonymous No.19564070]

>>19557018
Strongly recommend skipping the ginger for long term marinating like that. It enzymatically breaks down the meat. Chicken thighs don't need that kind of treatment. The texture suffers greatly after even just a handful of hours.

[Anonymous No.19564092]

Perfect for soups but it's not really the time of the year for that. Best in tortilla soup.

[Anonymous No.19564102]

>>19562936

[Anonymous No.19564475]

>>19557249
yeah it really keeps me up at night

[Anonymous No.19564580]

>>19560472
please leave, oldboy-anon

[Anonymous No.19564621]

>>19564580
No

[Anonymous No.19564782]

>>19557018
I get them crispy as fuck in the air fryer, eat them with chipotle tabasco sauce and ken's steakhouse ranch.

[Anonymous No.19564795]

>>19564782
Based Flavor combos, But you'd do well to eschew the Brand affiliation.
"Homemade" Package raunch (ironically, storebought is better than the namebrand shit,) made with buttermilk and Well, the roasted jalapeno McILhenny tabasco DOES stand on it's own...
Carry on, Soldier..

[Anonymous No.19564805]

>>19557730
The air fryer did me in zoomer

[Anonymous No.19564842]

>>19564805
Really? The Mini-Scam Convection oven?
Not BLOT the skin dry??
...Or could it be that he is a Ranch minimalist?
Still... I'm all for Velveting meat, or Hyper-crisping chix skin with Soda, but don't they sell buttermilk powder?
Is it that hard to make?
So many question, very intrigue.

[Anonymous No.19565568]

>>19557018
Just fry them in a frying pan.

[Anonymous No.19565847]

>>19557043
>instant mashed potatoes
what the fuck? how low can one sink lol

[Anonymous No.19565861]

>>19560716
why is it called jerk?

[Anonymous No.19565866]

>>19557149
How do you control your eating? If I make an effort I get a tendency to eat everything like some common ogre. Small children would cry if they saw me.

[Anonymous No.19565956]

>>19562038
Sounds delicious, I'll have to try it this winter.