I found this great method of salting and rendering the skin side of deboned chicken thighs! The crisp of the skin was unreal! No oil added, what you see in the pan was from the fat of the chicken.
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gbadvancedsp50
That looks so crispy and amazing
suchafart
I make this a few times a week and it is soooo good. I wonder if it’s something I should be eating only once every couple weeks though lol
AshTheDead1te
I did this too, and then made an Asian white sauce in the pan and it was so fucking good.
redditguysays
Can you describe the process, please?
ndr29
Yeah? You glaze that pan?
bama7399
Looks good!
Stagnant_Water24
Here’s the method! Crispy chicken thighs~ Add salt to ONLY the skin side, season flesh side to taste. Place skin side down on a COLD (yes cold) cast iron pan or stainless steel. Turn heat to medium, this allows the fat so slowly render out, which will lead to the crispiest skin. Render out for about 15 to 20 minutes until golden. They say the skin should naturally release from the pan at this point but don’t worry too much if it doesn’t, mine didn’t but it tasted great. Flip over and now the recipe says to add rosemary, thyme,or garlic etc. etc. but I added mine as the skin was cooking. After about 3-5 minutes remove the thighs once they reach 175 internal temp. Enjoy! :))
FineByMy
Big Teflon doesn’t want you to know this one trick
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That looks so crispy and amazing
I make this a few times a week and it is soooo good. I wonder if it’s something I should be eating only once every couple weeks though lol
I did this too, and then made an Asian white sauce in the pan and it was so fucking good.
Can you describe the process, please?
Yeah? You glaze that pan?
Looks good!
Here’s the method!
Crispy chicken thighs~
Add salt to ONLY the skin side, season flesh side to taste. Place skin side down on a COLD (yes cold) cast iron pan or stainless steel. Turn heat to medium, this allows the fat so slowly render out, which will lead to the crispiest skin. Render out for about 15 to 20 minutes until golden. They say the skin should naturally release from the pan at this point but don’t worry too much if it doesn’t, mine didn’t but it tasted great. Flip over and now the recipe says to add rosemary, thyme,or garlic etc. etc. but I added mine as the skin was cooking. After about 3-5 minutes remove the thighs once they reach 175 internal temp. Enjoy! :))
Big Teflon doesn’t want you to know this one trick
I’ll take them all, thanks!
This is the way
DARKER!!!
To make soap, first we render fat. 🧼