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The guy at the Piggly Wiggly meat counter in Biloxi gave me one rule about chicken thighs and now I'm not sure he was right
Two years ago I was buying chicken thighs at the Piggly Wiggly on Pass Road, and the older guy behind the counter saw me grabbing the cheap family pack and told me to roast them at 425 for 40 minutes, skin side up, no flipping, nothing else. He swore they would come out crisp and juicy every time. I tried it that week with a $4 pack of thighs, salt and pepper only, and he was dead on, best chicken I ever made in my own kitchen. But here's where it gets messy. My girlfriend does the same thighs at 375 for an hour with the lid on and hers come out falling apart tender, which is honestly better for tacos and rice bowls. Same $4 pack, two totally different dinners, both cheap, both fast enough for a Tuesday. So now I'm stuck asking, is there one right way or does it just depend on what you want? I want to hear from people who cook thighs a lot. What temp and time do you use and what do you do with the drippings? Because I have been dumping mine and I feel like I'm throwing away free flavor.
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kevin_bailey1d ago
Ever tried saving those drippings in a jar in the fridge? My mom used to pour them over rice the next day and it was better than the chicken itself, so you're not wrong about free flavor. Just skim the fat off first or it gets greasy fast.
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troy4391d ago
How long does that jar of drippings actually keep before it goes bad?
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