Chicken thighs 101: How to sear, stew, roast and de-bone
video description
Date: 2021-09-23
Related videos
Comments and reviews: 9
rememberallende
As a German with a Vietnamese immigrant background in my family I am quite familiar with the notion that people feel like this. I'd like to note that this is somewhat of a (modern) Western presumption. In Vietnamese and many other East-/Southeast-Asian culture, cartilage and slimy or chewy food textures and consistencies in general are actually desired by many people (i. e. cooked chicken feet as delicacies. I was surprised that Adam didn't mention this as a culturally specific preference, he usually does.
Interestingly, slimy texture used to be somewhat popular in German food back when preservation methods like aspic or the utilisation of innards where a common necessity.
reply
As a German with a Vietnamese immigrant background in my family I am quite familiar with the notion that people feel like this. I'd like to note that this is somewhat of a (modern) Western presumption. In Vietnamese and many other East-/Southeast-Asian culture, cartilage and slimy or chewy food textures and consistencies in general are actually desired by many people (i. e. cooked chicken feet as delicacies. I was surprised that Adam didn't mention this as a culturally specific preference, he usually does.
Interestingly, slimy texture used to be somewhat popular in German food back when preservation methods like aspic or the utilisation of innards where a common necessity.
reply
99zanne
I poach chicken quarters in my electric pressure cooker and then save the broth and rendered fat. We pick the meat and use in tacos, casseroles, soups, etc. I usually heat the picked bones with my broth once more to get as much gelatin out of them as I can before I throw them away. Easy to do and so nice to always have cooked chicken on hand during the week! The broth makes great chicken and dumplings and I often use chicken broth instead of beef broth. I like this because I control the salt and what else goes in it. TFS.
reply
I poach chicken quarters in my electric pressure cooker and then save the broth and rendered fat. We pick the meat and use in tacos, casseroles, soups, etc. I usually heat the picked bones with my broth once more to get as much gelatin out of them as I can before I throw them away. Easy to do and so nice to always have cooked chicken on hand during the week! The broth makes great chicken and dumplings and I often use chicken broth instead of beef broth. I like this because I control the salt and what else goes in it. TFS.
reply
psycold
Another advantage of chicken thighs. in a pinch, they actually microwave very well in a container with a lid. Then finish them off on the grill, especially if you have a grill that tends to burn the skin before the rest cooks. You can usually safely microwave 5-6 thighs for around 4 minutes and they will be about 60-70% of the way cooked. I promise it's not rubbery.
reply
Another advantage of chicken thighs. in a pinch, they actually microwave very well in a container with a lid. Then finish them off on the grill, especially if you have a grill that tends to burn the skin before the rest cooks. You can usually safely microwave 5-6 thighs for around 4 minutes and they will be about 60-70% of the way cooked. I promise it's not rubbery.
reply
aragusea
To often supermarket chicken thighs are so flabby, slimy, fatty and rubbery in texture though. Not very enjoyable in mouth feel/texture even though the flavour is nice. Chicken thighs are only nice and yummy when cooked low and slow for many hours(at least 4 hours imo) and all the fat/connective tissue has 100% rendered out and completely broken down.
reply
To often supermarket chicken thighs are so flabby, slimy, fatty and rubbery in texture though. Not very enjoyable in mouth feel/texture even though the flavour is nice. Chicken thighs are only nice and yummy when cooked low and slow for many hours(at least 4 hours imo) and all the fat/connective tissue has 100% rendered out and completely broken down.
reply
James
I usually cook my chicken thighs using the brick method.
Basically place a flat weighted object on top of the chicken thigh skin side down on medium-low temp.
Let it cook for a good while until the skin becomes completely dark and crispy, flip and sear other side.
Then bam, amazing chicken with super crunchy skin and juicy as hell.
reply
I usually cook my chicken thighs using the brick method.
Basically place a flat weighted object on top of the chicken thigh skin side down on medium-low temp.
Let it cook for a good while until the skin becomes completely dark and crispy, flip and sear other side.
Then bam, amazing chicken with super crunchy skin and juicy as hell.
reply
Remedial
I feel like I've had a revelation here. I've long stayed away from chicken thighs in my cooking because I've always hated how slimy and fatty it tastes. but maybe that just means all the ones I had growing up weren't cooked enough! I'll have to give it another chance and see for myself, thank you Adam.
reply
I feel like I've had a revelation here. I've long stayed away from chicken thighs in my cooking because I've always hated how slimy and fatty it tastes. but maybe that just means all the ones I had growing up weren't cooked enough! I'll have to give it another chance and see for myself, thank you Adam.
reply
1stGruhn
I use to get thigh meat for less than breast meat, even skinless boneless, but now the cats out of the bag that thigh meat is superior. not it is easily as expensive as tenderloin meat. Sad day for me. though Costco still sells bone in and skin on thighs for. 99 a pound.
reply
I use to get thigh meat for less than breast meat, even skinless boneless, but now the cats out of the bag that thigh meat is superior. not it is easily as expensive as tenderloin meat. Sad day for me. though Costco still sells bone in and skin on thighs for. 99 a pound.
reply
Stephen
delicious yes. healthy no. it's loaded with omega6 fat (which will keep you overly hungry making you fat. due to what we dumb ass humans feed them. raise them yourself and let em eat bugs and whatever they normally eat and they won't be loaded with omega6.
reply
delicious yes. healthy no. it's loaded with omega6 fat (which will keep you overly hungry making you fat. due to what we dumb ass humans feed them. raise them yourself and let em eat bugs and whatever they normally eat and they won't be loaded with omega6.
reply
Exotic
I tried the fancy deboning method and only managed to get it to work on one side. It helps if you make a small cut near the bottom of the bone and kinda run your fingers around the shape of it seperating the meat. Too much work honestly.
reply
I tried the fancy deboning method and only managed to get it to work on one side. It helps if you make a small cut near the bottom of the bone and kinda run your fingers around the shape of it seperating the meat. Too much work honestly.
reply
Add a review, comment
Other channel videos
