/ck/ - Food & Cooking

the wing now and forever

All the crevices

i like the leg/thigh quarter, personally
but none of that factory farmed garbage
most chicken is objectively trash

>>10013067
Its the skin, actually

>>10013072
The wings are some of the shittiest parts of the chicken. Enjoy your overpriced part lacking in meat.

>>10013167
>wings being overpriced
Wings used to be the cheapest parts of the chicken to buy. Now they are more expensive than the breast. fucking retarded.

The part that I salted.

Chicken thigh recipes? How long do you leave them in the oven for?

>>10013067
nice texture, full of flavor, and good amount of fat.

>>10013067
>What is the tastiest part of the chicken

Thigh.

>and why is it the thigh?

Because it's the thigh.

>>10013250
>Chicken thigh recipes? How long do you leave them in the oven for?

Turn the oven on to broil and put a pan with oiled and seasoned chicken thighs on the bottom rack, check back in 40 minutes or so, aim for 160F.

most delicious part are those two round pieces of meat on the back where you can scoop them out with your thumb

>You can get the skin super crispy.
>You can put the spices an and under the skin if you're not doing a brine.
>That little strip of fat

pope’s nose

>>10013314
They're really good. usually keep the whole back meat for my dog when I make whole chickens though.

>>10013312
That seems a bit extreme. Am I really allowed to keep the broiler on for that long?

>>10013210
>breast $8 per kg
>wings $1.49 per kg

Those are aussie prices too, so even less in freedom units

>>10013538
What if mommy needs to make tendies.

>>10013210
Fucking white people, now they're starting to learn about thighs so the price is going up

>>10013072

fpbp

not even close really

>>10013067
Leg quarter
>Chicken thigh
>AND a chicken thrum for that crunchy cartilage

>>10013067
This little bit of crispy fat off a roast is the best part

>>10013688
AKA the pope's nose.

>>10013067
Yup,

Sear with skin on in butter, get it nice and crispy reduced fat. Both sides, SOLT, PEPPA, PAN NICE N HAWT.

Put in oven to cook thru for 15 @ 350, WA LA

>>10013613
Yeah I'm pretty sure white people just came to earth and have never even encountered a chicken before, like how would they know about thighs? Us nonwhites have been keeping them in a high security underground bunker

>>10013789
>15 @ 350
What the fuck does that mean? Cook for 15 minutes? Are you trying to make them "joosy?"

i like breast more

it's dense and dry. but that makes for a good contrast in some recipes.

>what is the best *something* and why is it *the one that's my favorite*
stop posting these kinds of threads faggot

>>10013080
>but none of that factory farmed garbage
>most chicken is objectively trash
this

we maintain concentration camps for animals and it doesn't even taste good

same with pork and pigs are smart like primates

>>10013250
32mins @425 and they've come out perfect for me

>>10014565
That sounds more reasonable. How many do you cook at once, and in what kind of cookware?

>>10014820
I cook 4-6 at once, on a foil-lined cookie sheet

>>10014857
Okay. I'm using cast iron so I'll probably leave it in a little longer.

>>10013067
The chicken oyster is the best part, taste wise, but yes, the thigh in general. Probably because its the most worked part of the animal.

>>10013067
the tastiest part of any animal is the liver

>>10015022
Spotted the liver fag.

>>10015022
This guy knows what is up. I went to a nice Italian place and had some chicken liver pate. One of the best things I ever eaten. My only regret is not ordering a second one in lieu of dessert.