Food

Out of context: Reply #1613

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  • Nairn1

    Did the cold pan thighs thing again, alongside a pan of Greek-style potatoes, but this time got the timings right and gave myself enough time to make a small stock from the bone, flesh and skin that I trimmed out of the pack of thighs and had that cooking, with some carrot and onion (no celery because I didn't have any) for an hour or two whilst the thighs salted in the fridge. Added that in once the skin had cooked through and the underside done, mixed in with half of a Knorr gel stock to bulk out and jesus fucking christ, I think that's the nicest-tasting 'basic' chicken that I've ever made

    A pack of thighs from Waitrose for less than £4, with a bit of effort and forethought. So damn good.

    Nairn 1Permalink
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    • That sounds delish. Chicken thighs have so much flavour. Does salting ever dry the meat out a bit?mort_
    • Not over a couple of hours, no - the outside a bit, yes, but that's kind of like shortcut 'dry aging', which improves the cook - like leaving chicken uncoveredNairn
    • ..in your fridge for 24 horus, which I absolutely could not get away with, elsewise my partner would kill me.Nairn
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