What to do w/dark meat chicken?

[Ohiogirl81]

Originally Posted by foglover

The dislike for dark meat seems to have some cultural root in the food Nazism that has arisen in the past several decades.

All part of the low-fat craze. White meat has less fat, so it must be healthier ...

[Tassy001]

Do you have family or friends near by that you can give the dark meat too? Do either of you work with people that you could give it to? Any neighbors have dogs that you could give it to?

[FlightAttendant]

Just one example of why I love dark meat.

.



pan-roasted chicken thighs with creamy gravy

serves 4 (or 2 if the chicken thighs are on the small side)

4 chicken thighs, bone-in and skin on
1 tablespoon vegetable oil
garlic powder
paprika
kosher salt
freshly cracked black pepper
for the gravy

2 tablespoons of reserved pan drippings
2 tablespoons flour
1 cup chicken broth
1 cup milk
1/4 teaspoon salt
1/4 teaspoon black pepper
Preheat the oven to 475°F. Pat the chicken thighs dry with a paper towel and and season on both sides with garlic powder, paprika, salt, and pepper. I went light on the first two and heavier on the second two but season as you like.

Heat the oil in an oven-proof skillet over medium-high heat until hot but not smoking (when the oil is quivering, it’s ready). Place the chicken thighs in the pan, skin side down, and cook for two minutes. Reduce the heat slightly to keep the skin from burning and cook for 10-12 minutes, or until the fat has rendered and the skin is a deep golden brown. Occasionally rearrange the chicken thighs and rotate the pan to ensure even cooking.

Place the pan in the oven and cook for 13 minutes. Flip the chicken over and cook for about 5 more minutes, or until the chicken is cooked through and the skin is crisp. Move chicken thighs to a plate and allow to rest while you make the gravy. Note: You can shut the oven off and put them back in to keep warm but don’t cover. That will make the skin soggy.

For the gravy, discard all but two tablespoons of the oil that the chicken was cooked in. Over medium-low heat, whisk in the flour and, stirring constantly, cook until lightly browned and bubbly, about two minutes. Whisk in the chicken stock and milk and add the salt and pepper. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, about 5-7 minutes. Taste and adjust seasoning as needed.