Avocado or olive oil?
Aren't we Mr. Fancy-pants.
Posted on 05/23/2020 3:59:33 PM PDT by SamAdams76
Purchase chicken thighs with skin on. Air-chilled is best but skin on is a must. Don't get the skinless.
When ready to cook, take chicken thighs out of refrigerator and lightly coat with olive oil. Then sprinkle on the following spices (both sides):
Kosher salt
Black pepper
Garlic powder
Onion powder
Tarragon
Rosemary
Cayenne pepper to taste (optional)
Let sit on counter for 20-30 minutes.
Pre-heat oven to 450 degrees.
Put cast iron skillet on stovetop, apply light coating of avocado or olive oil and heat on high under it starts smoking.
Put in chicken thighs SKIN SIDE DOWN and cook for exactly SEVENTEEN minutes. You might want to put on splatter screen to keep down the mess.
After 17 minutes, put the skillet into the 450 degree oven for exactly FIFTEEN minutes. Keep splatter screen on.
Remove skillet from oven and put on stovetop and let rest for exactly FIVE minutes.
Serve with your favorite roasted vegetable and a sweet potato.
This comes out perfectly every time.
Except for the rosemary that sounds great.
Bookmarked for later because we just bought some monster pieces........thanks...........
That looks delicious. Thanks for sharing.
*** Chicken is covered with salmonella. Sitting on the counter for 20 minutes is perfect for food poisoning, especially since you didn’t wash the chicken. ***
You must have missed the fed gov memo. Washing chicken is no longer recommended. I am not kidding.
Wash hands with warm soapy water for 20 seconds before and after handling chicken. Do not wash raw chicken. During washing, chicken juices can spread in the kitchen and contaminate other foods, utensils, and countertops. Use a separate cutting board for raw chicken.Mar 25, 2020
https://www.cdc.gov › foodsafety
Chicken and Food Poisoning | CDC
Do you take the bone out?
***********
Timing is everything........
Hmmm.
Avocado or olive oil?
Aren't we Mr. Fancy-pants.
But it could still be lovingly sprinkled with glucose.
Wow. I cannot resist making that.
I knew that question would get me in trouble
4 reasons why.
1) you are not paper toweling the meat dry before putting on spices
2) meat should be about room tempreture. And forget that salmanila nonscense. It occurs when you dont keep you cutting area clean, spreading bacteria all over and contsminating your prep area. Never ever experienced salmanila in my life. Only slobs get sick.
3) pre salt and pepper. Be generous by not psychotic.
4) you are cooking too hot.
Fix these 4 and you’ll see an improvement.
Too complicated, we just put ours in the oven and done. Or you could just Shake and Bake.
Well I missed 3 of those 4. I did salt and pepper it. I was afraid of under cooking so baked a bit longer than called for. Never even thought of the paper towels.
My Grand Daughter loves to watch cooking shows on TV, especially Emeril Legasse. Those shows bore me to death. She is really sweet too, some boy is going to get a jewel of a wife.
Cook on high on the stove top for 17 minutes? That’s a really long time on high.
tonite, we are having speidis, corn on the cob and a wonderful salad...
only certain people from the southern tier of NY know what "speidis" are...
“They ain’t black enough (sorry, I had to be a smart a^s !)”
LOL. SamAdams wouldn’t serve chicken black enough to vote for Joe.
THIS is how you win the internet for the day.
Thank you for your input, Nancy.
Be generous by not psychotic.
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Being generous with the salt is key IMO. A thigh needs more than just a light sprinkle.
Get a meat thermometer as well. Never cook meat to temperature and cook in indirect heat if on a grill, and always 5 -10 degress under what its supposed to be (ie chicken at 175 vs 180) and let it rest for 10 mins. It will still cook and be moist.
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