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I prefer dark meat chicken but the thing is certain recipes don't taste as good make it with dark meat chicken instead of breasts. I think I am going to mostly use breasts when recipes call for it even though I like dark meat more..breasts are more healthy obviously and I would like some variety, but I just need to figure out how to prepare them to where they are not dry.
when you use boneless thighs instead of breasts. Like chicken alfredo tastes really different to me when you
I absolutely never use boneless thighs or wings. If recipe calls for chicken beast I do use boneless, but that is the only time and I am more inclined to only cook thighs. Yes, you are right about things like alfredo. It can not be one of the recipes you can substitute one type of chicken for another.
I never use breast for any receipe because it's not flavorful at all. Chipotle's only use chicken thigh and all ethnic cuisines focuses on chicken thigh and leg as the main portion.
Even when you look at BBQ nation, who the hell uses chicken breast for BBQ?
Hopefully no one is doing that. Barbecuing is cooking slowly on low, indirect heat. That would ruin a chicken breast same as it would ruin a steak. Grilling is cooking on high, direct heat.
I never use breast for any receipe because it's not flavorful at all. Chipotle's only use chicken thigh and all ethnic cuisines focuses on chicken thigh and leg as the main portion.
Even when you look at BBQ nation, who the hell uses chicken breast for BBQ?
I grew up on a farm and we always had fresh chicken and eggs. Mom would buy about 1000 chicks every April or May and we would keep them in the basement until they were two or three weeks old. We took them from the basement when the weather permitted and moved them to a patch of pasture (maybe 5 acres) near the house. They ate a small amount of grain and tons of insects etc. Out of 1000 chicks maybe 300 to 350 a year made it to the table or freezer. Chicken hawks, coyotes, Weasels, Rats and every Carnivore on the planet loves chicken.
My favorite chicken part was the wishbone followed closely by the drumsticks. Pan Fried in real LARD, with mashed potatoes and gravy made from the drippings. Unlike fine wines chickens do NOT age well. A young fryer can be a treat but a three year old laying hen is not going to win much praise on the table.
I grew up on a farm and we always had fresh chicken and eggs. Mom would buy about 1000 chicks every April or May and we would keep them in the basement until they were two or three weeks old. We took them from the basement when the weather permitted and moved them to a patch of pasture (maybe 5 acres) near the house. They ate a small amount of grain and tons of insects etc. Out of 1000 chicks maybe 300 to 350 a year made it to the table or freezer. Chicken hawks, coyotes, Weasels, Rats and every Carnivore on the planet loves chicken.
My favorite chicken part was the wishbone followed closely by the drumsticks. Pan Fried in real LARD, with mashed potatoes and gravy made from the drippings. Unlike fine wines chickens do NOT age well. A young fryer can be a treat but a three year old laying hen is not going to win much praise on the table.
Huh! I thought that the older birds were preferred for dishes that are stewed (mainly French - Coq au Vin and the like type of stuff).
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Quote:
Originally Posted by eureka1
I just don't like chicken thighs.
This is a shame, really, because they adore you.
No, really, what is it that you don't like about them? I didn't used to like them either -- I thought they were a bit slimy -- but in recent years, they're my go-to chicken part. Marinated in Korean bulgogi sauce and then baked? Delish.
You can make really really good boneless chicken breasts on the grill, y'all. My friend taught me a method years ago where you marinate the chicken in achiote sauce, tapatio, orange and/or lime juice, and some olive oil. You baste and flip, baste and flip for a while with the lid on between times and the coals not too high. That chicken comes out bright red between the grill marks, beautiful and juicy, ready to be slapped on a good quality bun or sliced for topping a salad.
My friend says it's important to drink cans of Tecate with lime and salt while you grill the chicken. I remember him doctoring up the beer between every sip, squeezing a lime on top of the can and sprinkling on some coarse salt.
I used to prefer chicken thighs, but find my taste switching to white meat for some reason.
I never use breast for any receipe because it's not flavorful at all. Chipotle's only use chicken thigh and all ethnic cuisines focuses on chicken thigh and leg as the main portion.
Even when you look at BBQ nation, who the hell uses chicken breast for BBQ?
We do, sometimes. Our success is a closely-guarded secret.
But often, for quick-grilled chicken, we marinate boneless, skinless thighs.
We use both, whichever is in the fridge or freezer. I really like thighs, but they seem to have become "trendy" & are often more expensive than the breasts, so I buy whichever is cheaper.
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