/ck/ - Food & Cooking

[Anonymous No.8851277]

Just got 5lbs of bone in skin on chicken thighs. What should I make? I was thinking of finding a marinade to make and then just baking them.

[Anonymous No.8851280]

Chicking pot pie

[Anonymous No.8851293]

Adobo

[Anonymous No.8851886]

Take them back and get breasts instead.

[Anonymous No.8851901]

>>8851277
Chicken stew
Pot pie
Curry
Grill 'em

>>8851886
Why? Breasts are more expensive, don't taste as good, and are really easy to accidentally overcook and then you have a shitty dry texture.

[Anonymous No.8851907]

>>8851901
You get about one bite of actual meat per thigh, you're basically paying for bone and fat.

[Anonymous No.8851932]

>>8851907

When I debone thighs for cooking a stir-fry, I end up with 9 bite-size pieces for an average thigh, or 12 if it's a really big one.

[Anonymous No.8852016]

>>8851277
Chicken cacciatore.

[Anonymous No.8852025]

Marinate in olive oil, lemon juice, and s&p for 30 minutes, then bake for 25, tent with foil for 10 minutes.

You can broil after baking for some good color.

[Anonymous No.8852028]

marinate chicken and potato w/ dry herbs and olive oil, then bake.

[Anonymous No.8852407]

>>8851277
Chicken Fricassee !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!1

Follow this recipe and add mushrooms, serve over a good rice:

http://allrecipes.com/recipe/15530/chicken-fricassee/

[Anonymous No.8852634]

>>8851277
I debone it, skin it, cut it into strips, and use them for pasta dishes or stir fry

[Anonymous No.8852647]

Teriyaki chicken cooked in a pan. Brown sugar, soy sauce, some onuons and garlic, and enough water to cook the chicken for an hour or so and then be evaporated a lot

It will basically be like stew meat

[Anonymous No.8852651]

Roast em, pick the meat, roast the bones, make a dark stock, and make a chicken stew. It's the best.

[Anonymous No.8852701]

>>8851277
coq au vin chef john style

[Anonymous No.8852716]

>>8852028
Same cooking time for both eh?