/ck/ - Food & Cooking

[Anonymous No.16000944]

How do you cook chicken things?

[Anonymous No.16000949]

>>16000944
Chicken paprikash in a dutch oven

[Anonymous No.16000955]

>>16000949
I agree with chicken paprikash but you can do it in literally any pan large enough to fit the liquid. You don't even need a lid.
fyi unless you have a giant tub of paprika, you probably dont even have enough paprika to make chicken paprikash

[Anonymous No.16000961]

>debone
>put onto shish sticks
>marinate in teriyaki sauce and sriracha
>grill over coals

[Anonymous No.16001134]

>>16000944
lesco

[Anonymous No.16001143]

>>16001134
lecso*

[Anonymous No.16001221]

>>16000944
Bread crumb and deep fry.

[Anonymous No.16001225]

>>16000944
braised with herbs, white wine, chicken stock, and some veggies.

[Anonymous No.16001267]

>>16000944
If I'm just wanting basic thighs, I'll season with salt, pepper, garlic powder, and chili powder. Drizzle a bit of olive oil and then either grill them over coals or fry them in a hot skillet.

Another anon mentioned braising with aromatics and herbs. Use either stock or wine. If doing this then you'd want to have bone in.

Alternatively, you could slice them into smaller chunks or strips and make them into an Asian-styled stir fry with aromatics and veggies.

I used bone in thighs last night and made an amazingly fragrant and spicy chicken korma. Thighs are objectively the best part of a chicken.

[Anonymous No.16001354]

>>16000944
Salt pepper lemon cayenne, put it on top of some onions, 50 minutes in the oven.

[Anonymous No.16001760]

Bbq

[Anonymous No.16001769]

>>16000944
>chicken things

[Anonymous No.16002391]

>>16001769
Huh?

[Anonymous No.16002407]

>>16002391
Huh? HUH?!

[Anonymous No.16002414]

>>16000949
This with dumplings.

[Anonymous No.16002425]

>>16000944
covered in curry and garam masala, some lawry's garlic salt, and a little olive oil on the bottom to keep it from sticking just in case I drink too much and forget its in the oven. Serve with brussel sprouts.

[Anonymous No.16002427]

>>16002407

[Anonymous No.16002467]

I got several pounds of thighs yesterday for like $0.70 a pound, so I'm gonna roast them with butter, thyme, sage, and some rosemary. Then debone and add the meat chunks into a chicken base broth with some veggies and noodles for chicken noodle soup.

[Anonymous No.16002990]

>>16000944
Grill, marinate them in whatever flavors you wanna toss on. turn em every 3-5 minutes baste with marinade or other sauce. basically just treat em like a leg.

[Anonymous No.16003383]

>>16000944
>"chicken things"

[Anonymous No.16003435]

>>16000944
Marinate in white wine, herbs, garlic and lemon juice. Bake at low temp (300-ish) for 45 minutes or so -- until the chicken is at about 140. Remove from oven, spray with cooking spray, return to oven, and crank the heat. 15-20 minutes at 424 or so will finish the chicken to 180 and give a very nice, crisp skin.

Saute up some good Froggish beans, make a buerre blanc or similar, and enjoy.

[Anonymous No.16004419]

>>16000944
> dip in eggs
> dip in (seasoned) flour
> deep fry in peanut oil for 15 mins

[Anonymous No.16004434]

>>16000944
Marinated and pan fried.

[Anonymous No.16004944]

>>16000944
mum boils them in liquidy barbeque sauce in a big covered pan

[Anonymous No.16005046]

>>16000944
Rub em with Vegeta seasoning, grill em after they sit for about an hour, then drop em in a big pot lined with diced onion and parsely and shake the pot vigorously. Good on sandwiches

[Anonymous No.16005629]

>>16000944
cut to nugget size pieces and toss into a hot cast iron skillet, sprinkle each one with some salt pepper and garam masala flip and repeat. i put them in salad or pasta

[Anonymous No.16006528]

Throw in cayenne, canned chipotle peppers, garlic, salt, cumin, and olive oil in a blender. Marinate. Grill skin-side down for 5-10 minutes until you like how they look. Flip over thighs, move them to a flameless area, cover and cook at 400F for 25-30 minutes. Perfect every time.

[Anonymous No.16006676]

>>16005046
what

[Anonymous No.16006780]

>>16006676
What dont you get?

[Anonymous No.16006784]

>>16000944
marinate, pan fry face down on medium heat for 25 minutes or so, flip and repeat. now thighs are done.

[Anonymous No.16007398]

any way as long as the skin is crispy

[Anonymous No.16007733]

I am partial to pan frying them, but to be honest any method that allows the skin to crisp is a go. I do very much enjoy whatever a tuscan style sauce is. Dunno if it's really tuscan or not, but pan frying them, then in that same pan making a cream based sauce with sun dried tomatoes and fresh basil is pretty good.

[Anonymous No.16007750]

>>16000944
When I'm feeling really lazy, perhaps after doing some actual work, I'll toss a few in some sweet chili sauce and then roast them in the oven. The sugary sauce helps make the skin nice and crispy.
I just have them with some rice and green beans usually. A fairly quick and very easy meal that absolutely anyone can make.

[Anonymous No.16007783]

>>16000961
>>debone
why not just get boneless thighs

[Anonymous No.16007813]

>>16000944
Air fryer

[Anonymous No.16007829]

>>16000944
In a creamy white wine and herb sauce and serve with rice

[Anonymous No.16007865]

>>16000944
air fryer.
coat in smoked paprika, salt, pepper
180c for 25 minutes, check internal temp, might need more time.
at the end give it couple minutes on 200c to crisp it.

[Anonymous No.16007949]

i did this yesterday, i put four chicken thighs in a crock pot. then i sprinkled salt, pepper, and shrimp rammon seasoning packet on the tops of the thighs. I waited 4 hours, with the crock pot on low. Then i took six dabs of 95.96% pure thc distillate and got really high; then ate them.

[Anonymous No.16008067]

>>16000944
Skin down in a covered glass dish, pour in a mix of oil, vinegar, and spices about halfway up the thighs. Bake 350F covered until about 2/3 cooked. Remove lid, flip thighs, pat skin dry with a paper towel, rub oil and spices on skin, bake 400F until skin it crispy and browned

[Anonymous No.16008071]

>>16008067
I just use vinaigrette with some added fat, ideally schmaltz or lard. The high fat liquid it cooks in makes the thighs more moist. You can save the liquid and use it a few more times.

[Anonymous No.16008084]

should I broil to make the skin crispy?

I could only get crispy skin in one oven I had for some reason. otherwise it's always soggy even if 450 F

[Anonymous No.16008104]

>>16006780
Vegeta seasoning

[Anonymous No.16008185]

>>16000944
w breast i like putting wax paper around it or if i run out or dont have enuf bux i use aluminum foil. i add olive oil , salt, herbs with some rub usually jamaican or sometimes steak seasoning or my own mix of ginger and cumin and tumeric and garlic powder onion powder and cayenne and let it marinate for about a day in the fridge (6-8 hours) in the tupperware. then i add olive oil to it just drown them in oo after putting it in wrapping and put it in the oven for about 15 or 20 mins at 350F. for chicken legs i put panko bread crumbs (i got this recipe off of louie the tv show by louis ck) and salt, paprika and garlic powder with egg wash and flour and fry them in a frying pan w vegetable oil

chicken bones i just toss it in a water filled saucepan with celery and carrot and onion, peppercorns and salt. sometimes i like to add sprigs of herbs like thyme or rosemary and bay leaves the dried kind. when the soup is cooking for about 2 hours i put it with rice or add noodles to it to eat it like pho.

[Anonymous No.16008352]

>>16008104

[Anonymous No.16008358]

>>16008352
What the fuck

[Anonymous No.16008364]

>>16007783
It's cheaper to get bone in thighs.