Chicken Thighs

Oct

28

2019

0

How to Pan Roast Chicken Thighs for Crispy Skin & Juicy Meat

By jacob burton

When cooking chicken thighs, pan roasting is usually my go-to technique of choice. It's incredibly simple, fast, and results in a delicious, crispy skin with succulent, juicy meat, every time. The fat and brown bits left over at the end of pan roasting can be harvested to make a delicious vegetable side, which I demonstrate using Chinese long beans. Once you try this pan roasting / sautéed vegetable side combo, I'm confident it will become a mainstay in your cooking arsenal.

0

SCast 005| Chicken Mumblings

Download Podcast Episode

Chef Jacob mumbles his way through a couple chicken topics, giving you some good, albeit boring, tips on cooking chicken legs & breasts, and chicken galantine.

Aug

17

2015

75

Braised Chicken Thighs - World Famous

By jacob burton

When I originally posted this recipe on Free Culinary School, it was a throw away post. I never thought that simple, braised chicken thighs would ever garner so much attention. It turned out to be my most re-created recipe and most commented post.

Aug

18

2012

3

KP 031| Reconstructed Chicken Thigh Using Activa GS Slurry

By jacob burton

Reconstructed Chicken Thigh Using Activa GS - Video Technique

In a previous video, I demonstrated how to bond two chicken breasts together using Activa RM. In this video I demonstrate how to bond two chicken leg and thigh portions together using an Activa GS slurry. This form of slurry allows for a tighter bond, making it ideal for large pieces of meat.

My preferred method of finishing is to cook the legs sous vide at 60C for four hours, which makes them extremely tender and juicy. After the fours, I'll ice bath to cool and then portion. For service, both sides of the leg and thigh are pan fried and then finished in the oven until the core temperature is warm.

Jul

11

2012

4

KP 029| How to Stuff and Cook a Frenched Chicken Leg

By jacob burton

Stuffing and Cooking a Frenched Chicken Leg and Thigh - Video Technique

In a previous video, I demonstrated how to remove the thigh bone of a chicken hindquarter and while "Frenching" down the leg bone, which results in a semi boneless leg that you can then stuff. In this video, we'll go through a simple stuffing process and I'll demonstrate two different ways to actually cook the finished product.

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Chicken Thighs

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