OT: The M-Fing Food Thread

[CH1]

Can't agree with this one, though I'm open to giving it more of a shot.

As a kid, I wouldn't touch dark meat. Had a "gooiness" and ugliness to it compared to the pristine white meat. But I can see liking it if it's removed from the bone and cleaned up a bit before serving. Otherwise it's just a bit too ugly to be appetizing to me for some reason.

they sell thighs boneless and skinless for noobs like you

 

[MindzEye]

I have not purchased chicken breasts in over a decade. Pointless.

Thigh >

But when you buy your birds whole and break them down yourself you get two breasts out of the deal anyway. May as well use them. I prefer just doing skin on braisserie style chicken breast with a pan sauce, but cordon bleu is an above-average usage for them as well.

 

[zeke]

Can't agree with this one, though I'm open to giving it more of a shot.

As a kid, I wouldn't touch dark meat. Had a "gooiness" and ugliness to it compared to the pristine white meat. But I can see liking it if it's removed from the bone and cleaned up a bit before serving. Otherwise it's just a bit too ugly to be appetizing to me for some reason.

You should see my shocked face.

 

[CH1]

I buy whole chickens (and roast all of it) or thighs (which I usually marinate in multiple variation of this one recipe; pro tip: pickle juice instead of lime pickle does the trick)
https://www.bonappetit.com/recipe/lime-pickle-roasted-chicken-with-potatoes-and-watercress

 

[CH1]

If I'm stuck with chicken breasts, I often make butter chicken.

I take my basic Italian tomato sauce; and transform with a shit load of Indian spices, a decent amount of butter and fresh cilantro.

 

[zeke]

Boneless thighs rule come on.

 

[Leafin']

Thighs are king.

 

[LeafOfFaith]

You should see my shocked face.

Pic please.

 

[LeafOfFaith]

Look at all these thigh lovers.

I don’t cook and I don’t think I’ve ever seen it offered on a menu.

 

[zeke]

 

[zeke]

Look at all these thigh lovers.

I don’t cook and I don’t think I’ve ever seen it offered on a menu.

Yeah its not the choice cut for breaded chicken sandwiches.

 

[mbow30]

But having said that I’ve seen it done - Italian style (albeit not breaded) - and it was fabulous.

 

[Jeremy]

I’ve never had polenta. I heard something about it when visiting family in Slovenia but it didn’t sound too good. Maybe I should give it a shot though.

 

[Deckie007]

Boneless thighs rule come on.

I liked bone-in with skin as well - great for fried chicken, but I prefer boneless for most dishes.

 

[MindzEye]

I buy whole chickens (and roast all of it) or thighs (which I usually marinate in multiple variation of this one recipe; pro tip: pickle juice instead of lime pickle does the trick)
https://www.bonappetit.com/recipe/lime-pickle-roasted-chicken-with-potatoes-and-watercress

I used to just roast the whole bird, but there's so many benefits to breaking it down. Getting litres of stock and a container of schmaltz every time I break down two of them, on top of the added flexibility of having the parts on hand for the dishes I regularly make is just worth it.

Only time I buy pieces individually is the odd time I make wings, skinless/boneless thighs if I need more than 4 thighs for something

 

[lecoqsportif]

If I'm stuck with chicken breasts, I often make butter chicken.

I take my basic Italian tomato sauce; and transform with a shit load of Indian spices, a decent amount of butter and fresh cilantro.

Yup will blast it with curry or something similar. We also shred and freeze for noodle soup.

 

[MindzEye]

I don’t cook and I don’t think I’ve ever seen it offered on a menu.

You go to the wrong restaurants maybe? Anyone doing any sort of modern fried chicken dish (which is kind of an in thing with chefs these days) use boneless thighs.

Sure, if you're having the chicken penne or something else where it's slathered in sauce but you felt better eating it because chicken is healthy, yeah that's breast.

 

[CH1]

You go to the wrong restaurants maybe? Anyone doing any sort of modern fried chicken dish (which is kind of an in thing with chefs these days) use boneless thighs.

Sure, if you're having the chicken penne or something else where it's slathered in sauce but you felt better eating it because chicken is healthy, yeah that's breast.

Very popular for restaurants as the profit margins are sweet

 

[CH1]

I used to just roast the whole bird, but there's so many benefits to breaking it down. Getting litres of stock and a container of schmaltz every time I break down two of them, on top of the added flexibility of having the parts on hand for the dishes I regularly make is just worth it.

Only time I buy pieces individually is the odd time I make wings, skinless/boneless thighs if I need more than 4 thighs for something

When you break it down you reclaim the back for stock....but you can do that by spatchcocking as well.

 

[anne25]

I usually cook chicken breast once a week and they are usually nice and tender. I put them in a baking dish, generously cover them with either Kraft Italian or Sundried Tomato salad dressing or sometimes BBQ sauce.. Cover the dish tightly with aluminum foil and bake for 45-60 minutes depending on the size.