Most people are familiar with bone-in, skin-on chicken thighs as that 12-pack of vaguely parallelepiped shapes on which they rest the fingers of their left hand while poking through the boneless skinless breasts two shelves higher at the grocery store. If you’ve tried to, say, sauté them in a pan or roast them in the oven, no doubt you’re acquainted with the gallon of liquefied fat each thigh manages to release during cooking. This fat, in addition to our culture’s general aversion to things that are good, explains why chicken thighs are half as expensive per pound as boneless skinless breasts, which, unless handled with the care and attention usually reserved for fissile nuclear materials, combine the texture of a pencil eraser with the flavor of the rest of the pencil.
How To Barbecue Chicken Thighs: A Guide For People Who Aren’t Assholes
Guess who just came back from the store with a pack of chicken thigh/legs and is hongree?
(via peekadora)
(via peekadora)
