Chicken thighs 101: How to sear, stew, roast and de-bone
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- เผยแพร่เมื่อ 22 ก.ย. 2021
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This isn't really a recipe - just a collection of tips for cooking chicken thighs. I'll summarize. Thigh muscle is different in form and function from breast muscle. I think thighs are way better for most things, and you don't have to worry nearly as much about overcooking them.
Compared to breast, try cooking thighs over a slightly lower heat, to give the fat more time to render and the connective tissue more time to dissolve. I like the meat cooked to an internal temperature of 185ºF/85ºC, and it can stand to be cooked even hotter than that. Thighs cooked to lower temperatures tend to me slimy and a little tough.
Boneless, skin-on is my favorite way to cook thighs when using dry methods. If you can't buy those, watch the video to learn how to bone-out thighs yourself. If you stew whole thighs and then pull/shred the meat for tacos etc, make sure you remove the cartilage that'll be attached to the meat at the two ends of the thigh bone. It's gross.
Here's the Poultry Science article I mention about a new way of deboning chicken (which I have yet to do successfully): www.sciencedirect.com/science... - แนวปฏิบัติและการใช้ชีวิต
"I am a thigh man all day long"
Adam is a very cultured man
I'm a breast man. Got a pair o' my own.
Heard it here first!
Chicken butt isn't really a thing outside of the pithy answer to the question "guess what?"
Ofc a weeb said that
@@frgwyn3760 lmfao
Adam: "Deglaze the pan with any liquid you want."
Me: "Say it Adam."
Adam: "In this case, cranberry juice!"
Me: :(
Hah
good news, he uses white wine later in the video
@@uno_player :D
lmao
_Proceeds to piss in saucer_
Yeah, I'm right with you on the thigh thing. Dark meat is the best.
For chicken thighs I sometimes partially debone - just free up one end of the bone, then flip it over and cook it over charcoal - use the bone as a handle for moving it around and eat it like a chicken lollipop
I gotta try that sometime
Hello there sir
Well of course you’re here! How lovely :)
Oh hello Shrimp. How about chicken thighs in a can?
the shrimp himself
6:30 “thighs are bullet proof”
I am now in the hospital with a gaping hole in my thigh. Thanks Adam
How to cook thigh: Literally do anything, keep doing it, okay now it's tasty af
brb gonna boil chicken thighs for 10 hours
@@nekomancer4821 You will HAVE some tasty soup!
@@nekomancer4821 literally how you cook some soups to perfection
@@HallsteinI Im going to drain the water
@@nekomancer4821 congratulations! Now your sink is tasty 😋
“Thick thighs change lives”
Trust Me.
I agree
Amen
"Chick* thighs change lives"
- Golden Balance.
Hah
These 101 videos are the best cooking content ever made. Clear, concise, easy to digest, and I always feel like I learned what the ingredient is and how and why it's used instead of just following a recipe completely cluelessly
This gave me an idea that turned out awesome. I deboned the thighs, cut them into wing-sized pieces, sprinkled on baking powder salt, and pepper, and rested for a few hours. Then I baked at 250 for about 35 minutes. Increased heat to 425 for about 35 minutes. Removed from oven, coated with wing sauce, and put back in under the broiler until crispy and caramelized. They tasted exactly like wings but there's no bones to count on the plate. They are guilt-free thigh wings. Give it a try. You'll be hooked. Thanks for inadvertently giving me the idea to try it.
Quite creative, I personally like to eat the wings on the bone but I know some people who don’t, either way sounds very good
@@CarlDaCool168what the hell???
"The thigh is far tastier...the breast doesn't do anything"
His YTP channel is gonna have a field day with this.
@@ecadecca4524 i swear bot creators are on crack or something
@@ecadecca4524 shut up I'm trying to read the comments
@@calmcantanimate8626 how does anyone fall for this shit hahah
I know, the fact that he said “bullet” and “listen to the sounds” should let YTPers make some darker stuff
What's the YPT channel?
I really want to just appreciate those last 2 "recipes" - they're barely even recipes, but they're perfect for when you want something quick and easy, and are just the thing needed for a 101 style video. Thanks Adam!
1 hour cooking isn't necessarily quick but I get what you're saying
Yeah, the 101 stuff is what I really need.
basics with adam
@@sc29e Yeah... I like Babish's content, but his recent Basics with Babish and Smashburgers focusing mostly on grinding your own meat and making your own buns, its just not helpful information to me. I think this type of content is far more representative of what a basic cooking skill is: understanding a common ingredient and how to use it in different ways.
I often keep a few thighs frozen from making the rice bake from one of adam's earlier videos and having little tricks to use up what I have like leftover taco shells is actually useful.
@@BigBootyBatman Except you don't spend that hour actually cooking
your videos have really helped me learn to cook a little more!! i recently started to do a kind of one pot instant ramen, where i soft boil an egg, fry up a little lunch meat in it, then deglaze and boil the ramen all in one pot! it's turned out SO much better than other times i've made instant ramen for the only downside of just taking a little more time, but very worth it!
Adam, thank you. I tried your raw deboning method tonight. Demystified the process and worked brilliantly! Thank you this changes everything!
“It’s bigger, it’s thicker, it needs a little more time”
-my gym teacher watching me run the mile
Underrated comment
The greatest youtube comment of all time
I come from a long line of huge Irish guys. My grade 10 gym teacher used to make unfortunate comments about my size until he watched me bench pressing 250 pounds.
😆😆😆
Also makes you teacher sound like a pedophile lmao
I had high expectations from Adam, but when he said “he’s a thigh guy”, my respect just shot up.
He really knows what's best for us.
I just wanted to thank you for this video, I found it over a year ago. I've since become a pro a deboning a chicken thigh! I love making chicken stock with the bones and trimmings. I also wanted to say thanks for the last recipe for the thigh tacos in the Dutch oven. It's my favorite way to make tacos now! My acid of choice to add is lime juice instead of vinegar, super yummy.
It would be interesting to see Adam's take on some of the more exotic stuff (like offals or cartilage) for once.
I always find entertaining the fact that one cuisine's trash might be another cuisine's delicacy (the reverse is true as well).
Adams virtually always remove the cartilage, which seems to be the norm in Western cuisine. Me, I always keep the cartilage. That thing is a delicacy over here. Ribs with the cartilage on are the single most expensive meat on a pig, and fried chicken cartilage is a popular snack by itself.
By the way, I would keep the blubbery fat after removing it from the thigh. That fat when rendered tastes better than any oil IMO.
I missed these 101 videos, keep em coming Adam!
Well once you’re done watching this one, ya have a 100 left so get to watching
@@JohnSmith-nh2te nice one
@@JohnSmith-nh2te bruv
"I am a thigh man, all day long"
Hell yeah, brother
Yeah, he must work out...
I've been really struggling with any kind of motivation with cooking in the evenings recently but this video has really helped, thanks!
I made a stew inspired by this video and it's one of the best things I've ever made. It gave me several meals and it was nice and warming and oh so good! I am looking forward to making it again. Thanks for the inspiration!
I'm eating a Spicy Koren Chicken pot rn and I used chicken thigh in it instead of the recipe's breast. I'm an AVID chicken thigh fan and I love that this video came out lmfao
Thighs
me and my homies from koren love some good old koren chicken
@@dyfx9788 yea dude
Hey wait i know you
Woah I'm subscribed to you this is like a crossover episode
With all of these glazes, we'll have to start calling him Adam Reducea
Excellent pun, well done
Thank you for teaching and not just bragging like 99% of cooking shows/showman chefs do!!!
Adam: "Deglaze with.."
Me: "Red wine?"
Adam: "Cranberry juice."
Oh God. Thank you so much. Every time I try to learn this by googling I just get random specific recipes when I just want to learn the principles. Thank you so so so much.
@@null-00000 Those will come in handy, thank you!
I feel like I've had a revelation here. I've long stayed away from chicken thighs in my cooking because I've always hated how slimy and fatty it tastes... but maybe that just means all the ones I had growing up weren't cooked enough! I'll have to give it another chance and see for myself, thank you Adam.
Well said, Mr. Punpun Avi (good taste). This is news to me as well so I'm looking forward to experimenting with it at some point.
As a teen and young adult, I always thought white meat was better because advertisements always praised their chicken nuggets or whatever for being "all white meat". To my surprise, upon finding a fried chicken recipe that I liked, the dark meat pieces (drum & thigh) were actually more enjoyable. I like the skin very crispy, so the breast meat tends to get dry and bland, but the thigh stays soft and tasty.
How can you bot like slimy and fatty chicken... those are all the best things about chicken.
So... how did it go?
Yep, I used to hate chicken tighs because people use to cook it litteraly the worst way possible. They allways looked and tasted gross. I rediscovered it when I putted one in the airfryer with some spicy dry rub. My God was it the best chicken I ever had. Now it's one of my favorite meats, cheap and super delicious.
Your method for cutting the bone out is basically what I’ve been doing, so I’m glad to know I get the Regusea approval on my technique. Though I’ll definitely need to try the other method shown.
Glad I saw this, explains a lot on why I've always preferred chicken thighs to chicken breast. Originally it was cause it was cheaper, but when comparing it to the times the store only had chicken breast and I had to make do I noticed how much I preferred the thighs, especially when making something like Japanese curry.
Recipe templates that explicitly aren’t strict recipes and allow for creativity are already great from the perspective of already knowing how to cook, but I love the amount of detail you give in describing *why* you made the choices you made on a dish. Makes it extremely accessible and encourages even inexperienced cooks to get creative! Top notch stuff, keep it up. I’d happily see more like this.
This is great because it teaches you to cook food instead of preparing recipes - for people like myself who know nothing about cooking and want to start, this is bloody amazing
Clear, concise, justified information & instruction. TH-cam needs more of this. Adam really does put so many other food vloggers to shame.
unlike that vitamins vid
@@ecadecca4524 stfu bot
I really needed this video. I have never enjoyed thigh meat, and it was for all of the reasons you explained at the start. I'm going to try my best to cook it better. Thanks!
man i was always looking for a yt channel that tells a bit of general know how and even some chemistry of cooking and there is tumble upon this channel. Splendid!
I wanna try resting the chicken on a chopping board with garlic herbs and butter, similar to the Nephew Ragùsea steak cutting board method.
Oh
Works great. Will turn out delicious. I grill thighs at as hot as I can possibly get them, 3-4 minutes and side and let them rest. They turn out delicious. foolproof.
@@mrtmat The reason why I wanna try this method is because if I cost my chicken with flavours like garlic, they have a tendency to burn when they hit the pan.
But if I flavoured my board, it might be a different story.
@@mrtmat If you haven't tried this method I highly recommend it. Grill on, prob 375f so medium low'ish. Turn them every 4 or 5 minutes for 30 or so minutes. The skin must be on for this method. It takes longer than yours but I cannot find a better way to make them when it's nice out and I have a few extra minutes. They pull apart like bbq, and the skin is 100% rendered crispy magic. The fat hits your flavor bars and smokes them a little! Also even with a longer cooking time, spices don't really burn this way as long as you don't take the thighs too far. Hope you try it, cheers.
@@santanalz TY. I think there's a cultural difference here. by grill I mean barbecue grill. So I'm cooking at like 600-650F.
As a fellow cultured man, I agree.., thicc thighs change lives.
You ain't that smart!
"Cultured man" seems to be a code for "incel".
You can picture yourself raping a woman, but not actually having a conversation with one.
@@ugli88chill out dude it’s not that deep, “cultured man/man of culture” is just a meme. No one here is talking about rape it’s just community jokes on what he said. I think you might have some things to reflect on if your first instinct is to call someone a rapist for making a joke on a cooking video.
Hey Adam. Great video. Wanted to share something. Just before 9 minutes you show a method for taking out the bone entirely. Looks great. What I have done for years is stop short of removing it. I cut one end away and cut under the bone to separate it and leave the other end intact. Now I bend the bone up and over a little and I have a nice handle to move it around with. More meat is exposed to heat for a bit faster cook and it looks kind of chefy to my guests. Also I do all this super quick with good kitchen cheers. I can get rid of all the fat and other unpleasantness and stand the bone up straight ready for cooking in mere seconds with no sharp blade anywhere near my fingers. Again great video. Just wanted to share my method. Love them thighs! Got a special way to use them for chicken fried rice but that’s another story. Keep it up!
That skin hanging of the side is precious when I cook thighs! After cooking at 350F nothing burns but that extra skin is so crispy and flavorful every time. It’s even crispy after microwaving sometimes!
"Those bits of cartilage are gross, and it's awkward to eat around the bone"
*ANGRY ASIAN NOISES*
Not just Asian noises lmao. I will leave only the hard bone left when I eat chicken with bones.
Yeah, that's a horrible take. CRONCH on those bits of cartilage!
Chicken bones in general are delicious asf, bite both ends off and you've got yourself a marrow straw lmao
YES
I was of the opinion of adam before going to china and eating a whole plate of spicy fried cartilage with a beer, goddamn I wish they'd serve this in bars here...
"I'm a thigh man, all day long"
I'm sure you are adam
Adam truly is a man of culture.
@@wigglyziggly He truly is
Oh my god your explaining is so descriptive and helpful. Really appreciate the video.
I throw a thigh with garlic powder in a toaster oven at 425F for an hour (no preheating). Always tastes great
that takes so long tho, why not just pan fry
@@gianni99999 you can’t watch TH-cam while pan frying. Baking is passive and easy
@@gianni99999 Because you can set and forget. Unless you can read a book while handling some tongs?
@@varia2354 you get me 😍
As an avid eater of chicken thighs (usually a couple of times a week) I must say bone-in skin on is definitely my favorite. Not only do I think the bone-in cooks better (the bone gets hotter faster for some reason and cooks the chicken from the inside), but I think the flavor is better, and I like the tactile experience of nibbling on the bone once the fork and knife become ineffective
The bone gets hotter and stays hotter because it’s denser than the surrounding meat.
You cut off a lot of connective tissue/cartilage that cooks down when you remove the bone
I prefer bone in because I love nibbling off of it like a barbarian, even if I still have braces on.
I'll never understand why westerners eat meat with knives and forks.
I would disagree that "no one wants to eat" the wet-cooked skin/cartilage. It's a good variation in texture and, as an Asian, we have a lot of dishes where all of these parts are used and consumed. I notice it's more of a Western thing that skin needs to be crispy and fat needs to be fully rendered out :)
me: _has crispy rendang flashback_
omg you're absolutely right!
I loovve cartilage
oh thank god i thought it was just me being vaguely upset at his need to completely sanitise the entire thigh, so to speak
I feel like those comments are pretty insensitive that enjoying those parts is "wrong" by Adam's standards.
@@bubblewhip382 nah fam, just personally reassured that my way of eating isn't inherently wrong or bad
I've been using the Misen pan for a while now, it's amazing! Good sponsor.
You're a fantastic teacher. I rarely get to type or say that sentence in life. I absorbed every salient piece of information and I found you charming. Brilliant Adam, really great job. Thank you.
I like to cook thighs like bacon, putting them in an empty cold pan on medium heat and letting the fat render and skin get crispy, and then saute vegetables in the leftover oil.
Same
mmm heck ye. Any advice on getting rid of burnt chicken morsels without losing too much fond/fat? I feel like I always end up with a couple burnt bits stuck to the pan and can't figure out how to get rid of them easily :)
@@nathanwycoff4627 I usually start with the chicken as dry as possible. I find that when I do it hardly sticks. I overnight them in the fridge uncovered on a rack in a pan and skin side up. Also don't let your pan get too hot medium works for me on my stove.
@@Cosmiccoffeecup word that all makes sense thanks mr coffee
@@nathanwycoff4627 that's Ms. Coffee. Lol no worries.
To all my fellow Germans who struggle to find this particular cut as well (like I did at the beginning), try turkish supermarkets, they usually have this :)
Its a nice cut indeed, but here it can be hard to find.
So true! I also get mine from a Turkish supermarket
Do you mean it's hard to find skin on boneless or thighs in general?
@@FullMonterey it's hard to find thighs in general
@@IamJustaSimpleMan how weird! They are very common in Britain, I would never have guessed Germany wouldn't have them. Fairly similar cuisine and all
@@FullMonterey yeah I was surprised by this at first as well when I started out using English recipes. I guess it has more to do with different consumer markets
thank u adam i’m glad ur a mind reader because u know exactly what content i want to see and when
You and Helen Rennie have changed my life with this type of information 😍
Edit: I couldn't get the "strong the periosteum but to work either... I need to watch this next time I'm deboning... I did it another way and it was messy 😆😅
Adam is talking about how gross the cartilage is; I absolutely love eating it because it brings a nice crunch.
Finally am not the only one.
Really? How does your brain not just instantly reject that texture?
same
I know, right? I just eat the whole thigh!
chicken cartillage is a delicacy thats pretty popular right now in South Korea... if you're used to a culture of nose-to-tail eating, cartillage is pretty tame IMHO
12:50 A man of culture aswell i see
This is one of the most informative videos I've seen in a long time. Very good!
‘Articular Cartilage’ is literally my favourite part of the chicken I will scavenge it whenever I can like a little crow.
Hey Adam I just wanna say you are the first TH-cam cooking channel that truly connected with me. I learned basic cooking from you and I am thankful for it. You using basic ingredients and explaining what could go wrong and why really did it for me, and this video is just another proof that you are a great teacher.
"Thigh man, all day long."
Long Live The Empire!
HAIL Emperor Tiberius!
This was literally the best cooking video I have ever watched, thank you
Thank you for this been trying to cook thighs for awhile and always had that problem with it being slimy took your advice and it turned out great idk what the temp was but it didn’t have the slimy texture thank you.
I really hate removing the bone myself, but "boneless chicken thighs" just aren't even really a thing in germany, at least not where I live. I'm sure they're available somewhere, but you definitely can't find them in every supermarket here.
They have become more and more available here in Austria recently.
A fellow german here. I can usually find them in turkish supermarkets, at least when they have a butcher counter.
It's super easy to remove, though. When I debone chicken thighs (chicken in general, really) I like to use my hands as much as possible - I will run my index finger underneath and along the bone, which also reduces waste, and then I'll snip the remaining bits of meat with kitchen shears. Sometimes I just rip it off, too.
Very quick and minimally wasteful when done this way.
Try Turkish, Greek, or Italian markets. If you are not near a big city with any of those I am sorry.
@@nicholasneyhart396 At least here in the german South, you even find them in very small towns and in rural areas.
Russian supermarkets might be also worth a shot.
Adam, you fool! Now you've introduced more people to the Cult of Chicken Thigh! IMO that was one of the best kept 'secrets' of home cooking!
7:25 I live in Scotland, and deboned, skin-on is actually the MOST common way to find chicken thigh in the supermarket. You're unlikely to find the bone unless you're buying a whole chicken, and skinless is more of an uncommon, more expensive alternative
Legendary video, love how you showed how thighs cook showed multiple methods and the advantages.
We need a new “pot o protein” video that’s actually tasty
Hey, now there's an idea!
Another thigh-man here. I often make stews. Alright I confess, it is not "often" it is "almost always". And if it isn't stews it is soups.
I get my thighs skin-on bone in. Toss them into a (very) hot pot to brown them a bit and get some fond on the bottom. Then it is stock time, in with some spices and other flavorings. Cook until tender, about an hour. Once tender I remove the thighs and let them cool a bit, if needed I'll let the stock reduce a bit. When the thighs are cool enough to handle I remove skin and bone, bones goes into stock pot to cook a bit more. Sometimes I crack the bones to get a bit meatier stock, or I tell myself it becomes meatier. When the bones have done their thing enriching the already rich stock I'll reduce it to desired concentration and use it for whatever. Now you have tender and tasty chicken meat along with a nice stock. Sure it takes a bit of time but for me it is worth it.
Now the skins. Either discard them or put them in a pan and fry until crispy. A bonus snack!
👍
thank u for the quick orithological anatomy lesson at the start adam, always enriching my day with knowledge and food
Very entertaining and informative video - thanks Adam!
There's a rice dish that i cook sometimes and it consists of rice,chicken thighs and coconut cream, it's amazing. I marinate the chicken thighs overnight in a little bit of Dijon mustard, cayenne pepper, paprika, dried rosemary, a bit of olive oil and salt and pepper. I cook it in the oven then shredd it to small pieces that i add to the rice that already cooked, pour in some coconut cream (not milk) and mix it well at low heat for no more than 3mn. It's literally one of my favorite meals to make, super easy yet tastes incredible .
Do you have any veggies you'd recommend with that?
OMG! I was waiting for the longest time for a good video on deboning chicken thighs! There are very few videos on this, most are on how to cut up a whole chicken.. Thaaank you Adam! ❤️❤️❤️
I haven't eaten or cooked chicken in about 6 years, but that doesn't stop me from enjoying your content Adam
Ive adapted that last taco recipe for myself, and its truthfully one of my absolute favorite things to cook.
I do pretty much the same things say for a few key differences.
1. I just use a Taco seasoning packet. I don't have a large spice collection, and the packet is very consistent
2. I add a lot more vinegar
3. I boil it down super thick
Thank you Adam for the inspiration.
Oh my god thank you! I also noticed that it’s impossible to find boneless skin-on thighs, but I had no idea how to debone a whole thigh. Once again, a recipe video I feel I can actually follow from Regusea. He makes it look so easy!
8:22 ….. I should call her
I cook for my family almost every night and since meat has gotten ungodly expensive we’ve started to buy skin on, bone in thighs instead of skinless, boneless. This video is the only way I remembered how to debone it. Great video.
Best chicken thigh cooking video I’ve seen so far much appreciated
Adam seems to use shallots very frequently, but I haven't been able to get any at any grocery store in months. Is anyone else having the same problem?
adam is purchasing them all
I just buy huge red onions and keep the core as a shallot substitute because of the smaller thinner layers.
where i live i can find little onions i just have to look through the crate at the store for the small ones
i'm pretty sure a lot of supply chain stuffed is fucked, everythings more expensive where I live now and I haven't seen shallots in months either.
Here in Germany they are still in ample supply
Really excited to use the Misen pan, just ordered it. Thank you for these great videos on cooking! I'm a college student who really wants to start broadening my options for cooking, and you've helped so much!!
Super useful vid. Especially the de-boning bit. Thanks! Non-slimy, easy to cook and eat chicken thighs are mine!
I will never skip your cookware and cooking related ads. i know you have to grind and advertise whatever you feel confident in accepting / pushing but as someone who abhors ads (ehh who doesnt lol) i am also excited to see you advertising cookware (at least on the videos i click on lol)
Use the skin in the stews too! But cook the skin separately and dice it up first and then use as a topping for that precious heterogeneity! Think of it like bacon bits; you can even just fry up the skin so its extra crispy
Yes! I never have any for recipes. I cut it into tiny bits, render it up at low heat, and savor the crunchies with a glass of wine while I wait for dinner. The chicken cooks in its own fat, no waste. Any excess chicken (or duck) fat is saved to sauté potatoes - pure heaven.
Sometimes I just buy a whole pack of thighs and debone and de-skin the whole bunch. Then I cut the skin and fat nice and small and render it all down on low heat and eat the crispy skin bits and save the rendered fat in the refrigerator.
Yes yes yes yes yes; this! fry up that skin separate from the chicken and use it the same as you wud use bacon bits; makes a grt topping on stews and the skin is just so damn flavourful its absurd to not use it
And ofc yeah, always render the excess fat and use that for cooking (either other things or to cook the skin); bcuz fat is flavour
@@SylviaRustyFae yep! I always have a jar of chicken fat, bacon fat, and pork fat in the fridge. They add so much flavor to things. Plus I like to keep a compound butter with fresh rosemary, thyme, and garlic in the fridge as well. A fat for any occasion!
👍 !!
This was incredibly helpful, THANK YOU sir!
Yep, I am a thigh man all day long too. That isn't just for dinner. Thanks Adam. Helpful and educational as always.
THANK YOU for adding metric units!
"I'm a thigh man all day long"
I knew you were a cultured man, Adam.
This is my fav episode by far!
Your Brick Chicken recipe was a revelation. Glad to see the humble chicken thigh is getting it's due.
I learned something today. Thank you!
"And deglaze with whatever liquid I see in the fridge"
*throws in iced coffee*
I feel like that actually might not be bad, coffee rubs and sauces are things just add some spices and adjust..
Adam this video was really helpful. I'd been cooking my thighs to 165F and you're right there's nasty slimy bits. But when I cooked to 185F+ it was completely different - no sliminess and super moist and tender - had to stop myself eating the lot in one go! Thank you. David UK
That "super frenchy dish" you made made me think of a veal based stew we got called "Blanquette de veau" except with chicken instead of veal. It was pretty close to what you did, and looked kinda like it
I poach chicken quarters in my electric pressure cooker and then save the broth and rendered fat. We pick the meat and use in tacos, casseroles, soups, etc. I usually heat the picked bones with my broth once more to get as much gelatin out of them as I can before I throw them away. Easy to do and so nice to always have cooked chicken on hand during the week! The broth makes great chicken and dumplings and I often use chicken broth instead of beef broth. I like this because I control the salt and what else goes in it. TFS.
That sounds hella good
In Europe, or at least in Germany, it is impossible to find thighs any way but bone-in and skin-on. This video is a lifesaver on turning that into something better, thanks Adam!
Thank you for sharing this wisdom, Adam
Adam: cartilage is gross, discard it
Chef John: I’ll eat it
Adam doesn't like that wet cooked chicken thigh skin :O
People are allowed to like what they like but holy shit, for me that's the best part.
I dont like skin to be wet, but i def wud still be using that skin. Id just be fryin it up or puttin it under the grill/broiler to crisp up a bit bcuz crispy skin is best skin, to me.
I assume you're not american? I know in other countries the wet skin is part of the normal cuisine but in the US it would be very rare
@@bakuen677 yeah most american youtubers seem obsessed with burning and crisping everything and using the breast meat. for me, its all about the thigh and drumstick, and you wont find anything crispy. breast meat is more expensive and vastly inferior.
and cartilage is apparently “gross” even though billions of people eat it with no problem
Wow, so much information in 10 min. Thank you, perfect video
This is the best cooking channel on TH-cam ❤️❤️
i'd love to see a video from you all about caring for a carbon steel pan. what can be cooked in it, how to care for the seasoning, ect. i bought a misen carbon steel last time they sponsored you, and i like it! but i'm struggling with the seasoning. i follow the instructions, i avoid acidic foods, but the seasoning just keeps coming off as i cook instead of getting better like it's supposed to
I think Kenji Lopez-Alt touched on that subject in detail a few times.
Alex did a whole miniseries on seasoning so that would probably solve your problems.
Seasoning coming off generally means you used too much oil, what I like to do is your normal seasoning procedure, but on a stove eye instead of in the oven. Get it hot, add oil (i use vegetable oil) and wait until it smokes a little, then wipe as much as you can out of it and bring it back up to heat. Repeat as needed and it should turn out fine
@@Robert-qm7yi will that work correctly on an electric stove? i wanted to try on the stove but i thought you needed an actual flame so you could move it around and ensure everywhere gets enough heat.
but yeah i definitely used too much oil the first time i seasoned it
@@sleepiestgf I haven't done it on an electric stove in years but as I remember it just takes a little longer and the heat isn't as even. I only had a 12 inch cast iron so it wasn't that big of a deal but with a high carbon pan it might take a while for the sides to heat up.
You can do it in the oven too if you want, but I find it takes way longer than on the stove because you need multiple coats and the stove makes the process way faster.
Either way you try it just be sure to wipe out all the oil you can first and that should fix your problems
it's just a thinner "cast iron pan" made of less brittle iron, stamped out of sheet metal instead of cast in a mold. all the same cast iron cooking rules apply.
the smooth surface makes the seasoning take a little longer to stick in the beginning but keep at it, you'll get it there. these days i'll put my carbon steel pan on my gas stove blasting hot for two or three minutes, then rub a paper towel smeared with crisco in there, whereupon it immediately starts smoking and hardening into a seasoning layer.
quickly wipe off the excess, then hang it up. this should only need to be done every now and then
(i took inspiration from a few "cowboy cooking" videos where they don't make a big deal out of this, they just rub oil in the pan and stick it on the campfire until it stops smoking, and come back with these beautiful deep black finished pans)
"Noone wants to bite into cartilage." BLASPHEMY I SAY, BLASPHEMY
great video as always
I was callin blasphemy on some of those fatty bits he was removing when he claimed the same thing heh. Not a fan of cartilage myself, tho it can be fun to chew on a bit and get the juices out.
Tho also, all that fatty stuff and cartilage shud be cooked on its own terms instd of tryin to cook it like the rest of the thigh; that way you get the best flavours and textures for the parts that cook at different speeds.
Like, even the extra skin he removed i wud normally take and fry up then chop it fine and top the stew with it bcuz skin is the **best** part of chicken but only if you cook the skin the right way to make it tasty instd of wet
Bro I’m only half way through. Love this sorta content. Excellent work.
I do have to thank you, since it was your videos which turned me onto chicken thighs, Much easier than Breast. Great video summarizing some things you have said on other videos and expanding on them
Hey, I dont mind the slimy parts, plus I love cartillage and a bit of burnt skin. This entire video has been a personal attack 😭.
SAME I make chicken thighs constantly and I didn't know I wasn't supposed to like those parts 😭
As Ragusea wud normally say; you do you.
I am also in camp all those things are delicious and how dare he waste them.
@@SylviaRustyFae hi rusty! Funny to see you here!
@@ziggmiceter My memorys shit, esp for names/faces; how do you kno me? xD
Your use of my second name, Rusty, makes me suspect thru LARPing circles or something
@@SylviaRustyFae no, from Salem last summer!