/ck/ - Food & Cooking

Before I put chicken thighs in the oven I put fresh rosmary, garlic, thyme, and butter under the skin.

It's raw.

>Also I made homemade gravy from the drippings

my nigga

I fucking love thighs and legs because of all the fat you get. Legs with attached back are the best because they got so much flabby skin.
I've never been arsed to make proper gravy, I usually render the fat to make delicious schmaltz

>mfw tbe smell after rendering chicken fat in my tiny studio apartment

did you add more fresh veggies to your gravy or did you just use the liquid from the veggies in the roasting pan?

Yummmm

>>4839019
Nope.
>roasted for 2.5 hours

>>4839021
Just used drippings only

>>4839034
shit nigga that's pretty long for chicken. at what temperature did you roast this? also broiler or just bottom heat? I personally like to roast chicken legs at high heat because it cooks relatively fast and it's so juicy.

>>4839034

>>4839045

Dark meat chicken parts go all magical if you cook them for a long time. First you cook out all the water and they get dry, then all the fat melts into the meat which becomes tender and very flavorful. Like autoconfit.

>>4839009
OP, I'm glad you started this thread. I'm actually just about to bake some leg quarters with carrots, potatoes, and onions. How do you make the gravy? I just have a toaster oven, so my pan is kind of small.

>>4839045
325f in foil all sealed.
Then ripped open foil and low broil for 5-10 mins keeping close watch not to burn

>>4839056
I melted some butter im saute pan, added flour. Like a roux base, then I used a baster to suck out all those amazing liquids and then added it to saute pan and reduced

>>4839055
I've tried chicken legs confit in *gasp olive oil before to test if I would like to try this with more expensive duck legs and animal fat. Maybe I did it wrong, but I was kinda disappointed at the texture and i didn't feel like the flavor was much better or at all. Also melted fat is cool, but it just doesn't feel the same as an actual juicyness from moisture + fat. I personally only tolerate low moisture + melted fat only if I'm dealing with tough cut and BBQ. I would never slow cook chicken legs or steaks.
Like dem eye of round/french roasts, I don't feel like that piece of lard you wrap around the meat does anything.

>>4839056
dat splatter

>>4839063

For maximum chicken, prepare your roux with flour and schmaltz.

i like to pan sear chicken in a touch of oil and then bake it for an hour at 425. it's a pretty moist way of doing it.

>>4839071
Werd.

Chicken thigh general?
>that dirt cheap deliciousness

>tfw my husband worked his ass off all day, came home to a delicious meal, and has left overs for lunch tomorrow.

I love chicken thighs and at a buck per pound on sale you can't get food any cheaper

I like to dip mine in egg/hot sauce mix, shake in a bag with flour, back into the egg mix and then roll them around in panko

bake at 350 for like 45 minutes

the fat from the skin soaks into the panko and makes a really good crust and the dark meat is always moist and flavorful

>>4839064

I didn't say slow cook 'em. Crank that oven up to 400-425 (depending on size) and bake on a sheet pan for an hour and a half.

Those legs are done after 30 minutes or so. 180 according to the G-men. At that point they're super juicy, the fat is still snotty, all the cartilage and veins are still perfectly intact and rubbery. But juicy! I am not a fan of this stage, unless the bird was roasted whole and I'm tearing into it with my bare hands.

Keep going for a while and they'll get a bit dry as the water cooks out. It's not the end of the world, but not the most appetizing preparation. At least the viscera is less appalling at this point.

Keep going further, that's when the magic happens. Fat renders, slime disappears, the meat turns melt-in-your-mouth tender and savory.

After 2.5 hours at 325 in a sealed container those thighs did the same thing. They were cooked to the recommended done temperature after an hour!

>>4839111
>that feel when you can't have rendered fat and perfectly juicy chicken at the same time.

>>4839110
urg it's so rare that chicken legs areon sale at a buck per lb here, maybe 3-5 times per year only (at this one chain). Usually the sales are from 1.5$ to 2$ per lb and when not on special its like 2.3$

I need a bigger freezer and friends who can drive me back and forth from the grocery store with my 60lbs of chicken legs. Last time I bought like 22lbs at 1$ per lb. I had no backpack though, I'm guessing with hiking backpack I could carry enough to last me a while, but then again, freezer ain't big enough

>>4839009
ROATED TIKKUN?

>>4839009
10/10 would eat
>>4839107
Best feeling! It also gets you out of making his lunch tomorrow!
WIFE FIVE!

>>4839017
should've put the seasonings on the night before. and butter under the skin is a little overkill. one pat on the top before it goes into the oven is fine.

>>4839111
>After 2.5 hours at 325 in a sealed container those thighs did the same thing. They were cooked to the recommended done temperature after an hour!
thats what i do with chicken thighs. i cook them at 325-350 for an hour, if i set the temp any higher the smoke alarm goes off. i throw carrots in for the last half hour, and diced onions for the last 15 minutes, and when i pull it out of the oven i saute the onions until they turn translucent. op's vegetables look mushy.

>>4839144
Wife five??? Thats the last thing I need, getting ripped on because im a woman

>I'd leave work at noon and cook for him if he didnt have left overs

>>4839009

Leave it under the broiler another 10 minutes next time. The skin is nowhere near crispy enough.

>>4839206
I know it looks that way, but it was really crispy

>>4839186
That's dumb, why wouldn't you just make him a sandwich or something?

>>4839225
That's a really stupid question... the nutrition a man require s to work a full day doing a trade can't be sustained in a sammich.

Go home anon, your drunk.

>>4839234
>Implying a filling balanced meal cant contain a sandwich.
There's a reason lunch boxes are larger than sandwiches.

>>4839238
Not the person you're arguing with, but the original post only mentioned a sandwich "or something" which implies a single item, which is why you got the response you did here : >>4839234 .

>>4839056
I'm this guy. They're almost done. I guess to make a gravy I would need to bake the chicken separately to reserve all the drippings? Or could I drain what I have in here? It is a hassle with such a small toaster oven.

>>4839329
Another pic

;_;

>>4839110
hit the asian grocer you wont pay more than a dollar a pound any time of the year for chicken thighs

>>4839245
Yeah, man, the sandwich is the main piece, then you throw in a banana, some crackers, a thermos of beverage, maybe a string cheese or a cookie or something. It's not rocket science.

It's just got to be a hearty sandwich. Avocado can take it to that next level.

>>4839329
>>4839334
>>4839373
So, is gravy impossible to make from this guys?

Eh, here's the results. I mashed the veggies together because they taste good. Broccoli and cheese was the gf's contribution... definitely the weakest tasting thing of the meal. But still, very good. I just need to learn2gravy :\

>>4839411
pretty much. you need the little brown bits that stick to the pan to make gravy but thighs dont really leave much behind and you dont have them on the pan anyway. you could still make gravy but just using stock.

>>4839009
>>4839017
>>4839021
>>4839041
>>4839055
>>4839110
Holy fucking Christ OP, oven baked chicken is perhaps one of the most delicious foods on the face of the earth, and the angels in heaven probably cum themselves when Jesus makes some. My mom used to make this shit all the time and I would just gobble that shit up like no tomorrow.

>tfw one of the only things /ck/ agrees on is divine chicken

Thank you OP, this thread made my night, and your chicken looks fucking fantastic