Rendered chicken skin in a cast iron pan is almost as good as bacon.
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The Corona Cuisine Thread
- Thread starter $kully
- Start date
That cast iron grill pan thing....get out the kettle grill, fire it up, put the cast iron grill pan on the BBQ grill, toss on the chick, cover the kettle grill for the 20 minutes, open, flip the chicken thighs, cover for the 15 minutes, test for doneness if you must, and there you go.
my brother taught me that a couple of Thanksgivings ago....tossed the turkey skin into the oven for a few minutes, it came out crisp as chips and twice as good.
If you haven't had chicken skin yakitori, you're missing out. Best part next to the chicken oysters for yakitori.
I like to de-bone the thighs, then cut into pieces for karaage chicken. Marinate, then potato starch, then flour. Fry at 350ish. Thigh pieces mo'tendah.
I agree. I took a water polo team to Japan for 8 days. We home-stayed with the host teams. Day 1, my host takes me to dinner at a chicken yakitori restaurant. Every piece of the chicken was represented on a stick in the many courses. The cartilage was freakin tasty. It was bonkers good!
Wife hooked up some ground turkey tacos. BBQ sauce, onion, garlic, ginger, pasilla pepper. Simple pico. Her taco shells are the best part. Crisped in coconut oil. Sriracha Mayo. Put some grated cheese on bottom under the meat. That last bite or 2 is like a mini quesadilla surprise. 
Wow I don’t think Ive seen this much consensus on erBB in years. bone in, skin on chicken thighs. Several times a month for us probably. Bell and Evans. Several different easy and yummy ways. Marinades, broilers to crisp that skin ( cast iron great too, but im lazy about cooking now.) really no bad way to eat em. minced rosemary crispy skin nom nom
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Burgers with Scallion Pancake Bun, Char Siu Ketchup (we made) and kimchi, (we didn't make) and fried egg. Paired with a Blanquette de Limoux (sparkling wine, not shown) and some leftover 2018 Castellinuzza e Piuca Chianti Classico (also not shown).
Beef Stroganoff.
One of my moms old recipes. A 1/2 lb of sliced stir fry top sirloin strips. Brown them up in a frying pan. Remove. Add in a 1/2 cup of sliced green onions. A cup+ of sliced mushrooms. A cup of white wine. Let the veggies and shrooms simmer and cook down. Add a couple of scoops of fresh sour cream when reduced. Stir it all up. If you have browned the meat thoroughly, that all mixes in.
Add the beef back into the mix. Stir and heat on low.
Cook up a cup or two of rice.
Plate your rice and spoon the Strogy on top.
One of my moms old recipes. A 1/2 lb of sliced stir fry top sirloin strips. Brown them up in a frying pan. Remove. Add in a 1/2 cup of sliced green onions. A cup+ of sliced mushrooms. A cup of white wine. Let the veggies and shrooms simmer and cook down. Add a couple of scoops of fresh sour cream when reduced. Stir it all up. If you have browned the meat thoroughly, that all mixes in.
Add the beef back into the mix. Stir and heat on low.
Cook up a cup or two of rice.
Plate your rice and spoon the Strogy on top.
