Food

Out of context: Reply #1614

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• Nairn1

  This is the non-skin side of the chicken after a couple of minutes of cooking.

  

  Just shows how much you can fill a pan, but it's important to spoon out the excess of juices into a cup so that the skin side can cook a bit drier than it would otherwise.

  Obviously you then add those juices back in when you flip over and cook in stocky wetness. Throw. Nothing. Away.

  All I added here was pepper, sweet paprika and a smidge of turmeric, because everything I cook has to have a bit of turmeric.

  Nairn 1Permalink

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  • The meat contracts quite a lot, so the pan ends up with ore space, but thighs don't dry out easily unless you really try.Nairn
  • btw, if you can find Hungarian Paprika, do so - it's so fucking good.Nairn

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