BJK
01-10-2022, 05:06 PM
I never bake (or roast) chicken thighs anymore, instead I use Jacques method for cooking them. The skin always comes out crisp and the thighs are perfect. Grilled are also delicious, but indoors, it's always in a skillet anymore.
Yesterday I started my "fusion" recipe and cut the thighs as per Jacques. Then I dry brined them as per Americas Test Kitchen, and sprinkle them with some salt. Since we both like garlic some of that as well. Then back into the cold for 24 hours. Today is when we catch up to Jacques cooking method. As I write I have the first batch in the covered skillet.
Here's his full recipe (below). Yes, I've made that as well, just not tonight. Tonight it's thighs and a simple salad (romaine, cucumber, and tiny tomatoes with a dressing of real deal balsamic and pecan oil).
https://www.food.com/recipe/jacques-pepins-chicken-thighs-483664
Yesterday I started my "fusion" recipe and cut the thighs as per Jacques. Then I dry brined them as per Americas Test Kitchen, and sprinkle them with some salt. Since we both like garlic some of that as well. Then back into the cold for 24 hours. Today is when we catch up to Jacques cooking method. As I write I have the first batch in the covered skillet.
Here's his full recipe (below). Yes, I've made that as well, just not tonight. Tonight it's thighs and a simple salad (romaine, cucumber, and tiny tomatoes with a dressing of real deal balsamic and pecan oil).
https://www.food.com/recipe/jacques-pepins-chicken-thighs-483664