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Sep 27, 2021 - 5:01:05 AM
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rinemb

USA

13932 posts since 5/24/2005

In this question, it’s about boneless skinless chicken breasts verses boneless skin off thighs. I can’t remember last time I bought chicken breasts of any fashion. Mostly I work with bone in, skin on thighs, but will use boneless/skinless thighs for anything calling for breasts. For me, tastes better, much less fussy to cook and to achieve juicy tender.
What’s your preference? Brad

Sep 27, 2021 - 5:09:04 AM
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3819 posts since 4/29/2012

I agree. I usually start with a whole chicken. But if I do buy bits of a dismembered bird it's always thighs. Better texture and more flavour. But the quality of the bird is more important, and it's easier to buy an outdoor reared whole bird than it is to buy its components.

Got one in the fridge now. Cooked yesterday in a chicken brick on a bed of carrots, celery , garlic and shallots with some thyme and other herbs. Served with steamed savoy cabbage, roast swede and gravy. Tonight the cold legs will appear in a salad and tomorrow it's 'chicken spicy ricey'.

Edited by - AndrewD on 09/27/2021 05:12:29

Sep 27, 2021 - 5:24:18 AM

3891 posts since 4/22/2018

Thighs here too. I often have a curry on a Friday night, if it;s chicken, it will always be thighs, much more succulent meat and less prone to drying out. I prefer bone in if I'm making a casserole/stew or smoking them.

Sep 27, 2021 - 6:18:09 AM
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slammer

USA

3337 posts since 12/30/2008

My least favorite meal and my wife’s favorite is boneless skinless chicken breasts!!!
Besides the fact they have no flavor or personality, she buys organic and the other day paid almost $9.00 for 2 breasts. Almost 1 1/2 lbs.
They were the worst stingiest toughest hunks of flavorless meat ever, save the chicken rub from Figmo.
Never again in my house!!! Our local store have boneless thighs, skin on or off and the are IMO amazing and so versatile!!! Call me a racist, but no more white meat for this guy!!!
Slammer!!!

Sep 27, 2021 - 6:36:06 AM
Players Union Member

rinemb

USA

13932 posts since 5/24/2005

quote:
Originally posted by AndrewD

I agree. I usually start with a whole chicken. But if I do buy bits of a dismembered bird it's always thighs. Better texture and more flavour. But the quality of the bird is more important, and it's easier to buy an outdoor reared whole bird than it is to buy its components.

Got one in the fridge now. Cooked yesterday in a chicken brick on a bed of carrots, celery , garlic and shallots with some thyme and other herbs. Served with steamed savoy cabbage, roast swede and gravy. Tonight the cold legs will appear in a salad and tomorrow it's 'chicken spicy ricey'.


That is about the most perfect dinner I can think of.  Just under a seared ribeye.  We have a savoy in the fridge and plenty of those veggies to bed a chicken or a tray of thighs.  Thanks, brad

Sep 27, 2021 - 8:10:26 AM
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Texasbanjo (Moderator)

USA

26395 posts since 8/3/2003

Dave used to grill chicken breasts. When I brought them home from the store, he'd cut off most of the fat and use a mallet to flatten out the big part so it was all about the same size. Then he'd put it in a zip lock bag with apple juice to tenderize it. When he grilled it, the chicken was never dry, it was always moist. Part of the reason was the apple juice and the other was cooking it until it was just done, not overdone. Best chicken breast I ever ate.

I can come close to it using the same method but cooking it in the oven. However, it just doesn't have that taste of an outdoor grill.

Never liked thighs. Never cared for the dark meat. Much prefer white. Perfect for Dave and I because he loved the thighs and legs and I loved the breast and wings. Happy wife, happy husband, happy marriage.

Sep 27, 2021 - 8:12:58 AM
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banjo bill-e

Tuvalu

11580 posts since 2/22/2007

--" Mostly I work with bone in, skin on thighs,--"
Keys to the kingdom, right there. Don't toss the flavor in the trash!

--" Cooked yesterday in a chicken brick on a bed of carrots, celery , garlic and shallots with some thyme and other herbs. Served with steamed savoy cabbage, roast swede and gravy. --"
Andrew! What are you doing to me this morning? That's all I can think about right now.

Sep 27, 2021 - 12:10:40 PM
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Brian T

Canada

18704 posts since 6/5/2008

I'll cook chicken breast to use in other recipes. If ( like today) I have all the fixings, I'll make a bunch of Chicken Cordon Bleu, just barely cooked to freeze for later.

Thighs? I make a crumb seasoning, squeeze it damp into cigars and wrap a thigh around that.
Wrap 16-18" cotton string around that to hold it together. Load a 9" Pyrex pie plate.
Bake foil-covered 45 mins @ 400F, pack extra dressing in cracks to soak up the juice.
Uncover for 20 mins @350F to brown.

Everybody gets their own savory stuffed chickens, the usual sides.

Sep 27, 2021 - 12:39:03 PM
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banjo bill-e

Tuvalu

11580 posts since 2/22/2007

Unskinned bone-in thighs raised to the highest level of art and worth the trouble   a legit Nashville Hot Chicken recipe I say "legit" as some ridiculous recipes do not use lard and some use an alternative heat source and leave out the cayenne, which is blasphamy.  You can add any additional heat that you wish----some fools dabble with ghost pepper---- but cayenne is what this baby is all about.  Lots and lots of it. 

And yeah, people do breasts and legs and wings and even those godless tenders, all of it tastes good cooked like this.  But afficianadoes will insist on the thigh. 

Sep 27, 2021 - 2:44:36 PM

Brian T

Canada

18704 posts since 6/5/2008

I'm done with heat. Done. Love Tabasco jalapeno sauce, big savory and minor heat thing.

Decades ago, I was in the store and the whole "string chicken" stuffed thigh thing popped into my head. #5.9, if you were trying to find it in my cookbook. The most original had a little Columbo curry powder in it. I should use something more curry savory but Italian Mixed Herbs keeps company happy.

Village living is OK but I ask visiting company to bring skinless, boneless chicken thighs. Bring booze, too, if you want to.

Sep 27, 2021 - 3:18:21 PM

5726 posts since 12/20/2005

My Granddad was raised on a small family farm, in East Texas. During the depression. I was actually named after his father.
They raised all kind of things, including pigs and chickens.
Somehow they were overrun with rabbits. So, starting at an early age, he learned to hunt rabbits. People would pay for these, so he managed to make a little money at this.
He lived into his 90’s, and he and I went hunting every year up until his last year when cancer got him.
One day, this very topic came up. Whenever they had a fresh chicken for supper they would cut him up and his mother would fry the chicken. Except for the breasts.
They would not eat that, they always fed the breasts to the pigs. That was considered important food source for pigs. I don’t know if that was widespread practice but that’s what they did.
For me bone and skin on chicken thighs have been a mainstay all of my adult life. I still explore new recipes and methods, got some good ideas from this.
And, I’m going to have to try the chicken breast apple juice thing. I wish I had a grill.
Granddad always liked to tell things with a story. Maybe some of that got past down to me??

Sep 27, 2021 - 3:28:39 PM
Players Union Member

rinemb

USA

13932 posts since 5/24/2005

This showed up in my email yesterday. Never tried it, in full disclosure. Claim is, juicy oven baked chicken breasts. Brad

cookingprofessionally.com/post...-HeroLink

Edited by - rinemb on 09/27/2021 15:29:45

Sep 27, 2021 - 3:35:21 PM

Brian T

Canada

18704 posts since 6/5/2008

Should work = hot and fast to seal the surface.
Regular Shake & Bake, jacked up with some dry rub stuff, is what I've used.

My string chicken thighs get done packed together in a pie plate and tight foil covered.

After the first bake, take off the foil na dpack extra dry dressing in the cracks to soak up all the chicken stock.


Not too big and you might get a dozen in the plate.
For company, I'll make lots and use a rectangular glass lasagna pan.
Plan on 2 per person in a chicken dinner with sides.

Edited by - Brian T on 09/27/2021 15:36:59

Sep 27, 2021 - 4:14:42 PM

bubbalouie

Canada

15323 posts since 9/27/2007

I like thighs. Bone in & skin on for my Colenal Bubbas' Kanucky Fried Chicken. Had it last night!

Put your thighs in flour with S & P. Dip in egg & drop into a strong paper bag with my knock off seasoning/flour mix & shake to get them coated. Get a flat pan & put a sheet of partchment paper down & then a rack to hold them up.

Spray the grid with aerisol cooking oil & put them on there. Spray the chicken with a light coating of oil & bake.

It comes out crispy crunchy. I reheated a leftover piece (not as crispy amymore) in the microwave in the shop for lunch today. My Buddy came in later & said " Is that your knock off KFC I smell?" 

Terry marinates skinless, boneless in harrisa. Green or red stuff in a little jar. She cooks them the same as above & they turn out great!

One of my Fillipino workmates said when us white guys discovered chicken thighs we drove the price up! HaHa!

Terry lived in farming country in Alberta, she said they used to give chicken wings away by the bagfull. They'd boil them up for chicken stock. I recently read there's a chicken wing shortage now.

https://www.cbc.ca/news/business/tight-market-for-chicken-wings-1.6155083

Edited by - bubbalouie on 09/27/2021 16:17:15

Sep 27, 2021 - 4:31:36 PM
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Brian T

Canada

18704 posts since 6/5/2008

The Regina Beach Bar & Hotel had little galvanized pails of chicken wings. Three or four different seasonings. You couldn't stop at just 5 or 6.

I've got a garlic/curry/orange juice/honey goop for chicken boneless/skinless thighs.
Then just flop them on the grill or pan fry.

The hell of it is here that by the solstice, sundown at my house is 1:52 PM.
By suppertime, it's pitch dark. Lighting over the grill is awkward to arrange.

BanjoAK will understand.

Sep 27, 2021 - 5:39:25 PM
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slammer

USA

3337 posts since 12/30/2008

Banjo Bill-e had to go and open up his mouth and mention Nashville hot chicken.
While in Nashville, my first and last stop with a few in between is Hattie B’s hot chicken.
One of the top 10 things I ever shoved down my throat , and the greasy spicy crunchy juicy goodness of the thighs at Hattie B’s are just absurd!!! Even the white meat is amazing ( did I just say that out loud)???
Bill -e , thanks for making me Jonesing for some Nashville Hot Chicken!!! Gonna have to try your recipe!!!  Here's a pic from Hattie B's !!!
Slammer!!!


 

Edited by - slammer on 09/27/2021 17:45:38

Sep 27, 2021 - 6:07:52 PM
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slammer

USA

3337 posts since 12/30/2008

Banjo Bill-e, that recipe looks pretty legit alright, right down to one of the best parts I forgot to mention…………….the cheap white bread it sits upon collecting that hot spicy greasy goodness that is worth risking having the Big One !!!
Slammer!!!

Sep 27, 2021 - 6:57:38 PM
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bubbalouie

Canada

15323 posts since 9/27/2007

quote:
Originally posted by banjo bill-e

Unskinned bone-in thighs raised to the highest level of art and worth the trouble   a legit Nashville Hot Chicken recipe I say "legit" as some ridiculous recipes do not use lard and some use an alternative heat source and leave out the cayenne, which is blasphamy.  You can add any additional heat that you wish----some fools dabble with ghost pepper---- but cayenne is what this baby is all about.  Lots and lots of it. 

And yeah, people do breasts and legs and wings and even those godless tenders, all of it tastes good cooked like this.  But afficianadoes will insist on the thigh. 


Oh Man! I have to try this! I remember you mentioned hot chicken sandwiches before.

The rack Chef John uses to dry the chicken is the same setup I use for my baked version only with partchment paper to catch the drips. There's almost one cup of herbs & spices to two cups of flour. There's 13 in my blend if you call 2 Tbs of Buffalo wing dust as a single spice! 

I had it that it was fried in lard! Vegetable oil is way healthier! Haha!  Lard is just the sauce! 

I'll try to remember to take 2 Lipitor that day!  It IS low carb with only one slice of white bread.

Sep 27, 2021 - 10:59:43 PM

csrat

USA

865 posts since 9/14/2008

Am I the only person that was glad to see the word "chicken" after the words"breasts and thighs"?

I almost thought this thread was about some female, up and coming rap duo!

Sep 28, 2021 - 12:30:52 AM
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figmo59

USA

34337 posts since 3/5/2008

In order

I'll go fer the wing...the thigh...n the drumstick......

Breast is fer kabobs on the grill with lots of grilled veggies...
Or soup....

Breaded n Deep fried with hot buffalo sauce or some other such stuff is good too..

Sep 28, 2021 - 12:42:13 AM
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PaulRF

Australia

3237 posts since 2/1/2012

I always buy chicken breast but I use to make pizzas with thigh meat and they were always tasty so I might start changing over since I usually just make stir frys. Saw this photo of a Chicken Pot Pie on a photography forum and wish I could taste it. No recipe unfortunately.
 

Edited by - PaulRF on 09/28/2021 00:43:00

Sep 28, 2021 - 3:23:16 AM

csrat

USA

865 posts since 9/14/2008

I use the breasts for casseroles or baked whole in rice with an orange sauce. They don't seem to dry out so easily and the sauce adds flavor.

Sep 28, 2021 - 4:54:45 AM

3891 posts since 4/22/2018

quote:
Originally posted by slammer

Banjo Bill-e, that recipe looks pretty legit alright, right down to one of the best parts I forgot to mention…………….the cheap white bread it sits upon collecting that hot spicy greasy goodness that is worth risking having the Big One !!!
Slammer!!!


I've added that to my to do list - it looks great.  Fried chicken painted with melted butter and lard! - I'll be going for a run after eating that!

I really loved the commentators description of the cheap white bread ''ideally something with no fibre and absolutely no nutritional value''

Sep 28, 2021 - 5:51:16 AM
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682 posts since 10/9/2017

When I was a kid, I always wanted white meat. I avoided thighs but liked drums because I could hold them in my hand and wave them around like Henry
VIII. My mom, who was raised as a very proper Baltimorean, always called the thigh “the second joint.”

Now I much prefer thighs for all the reasons people have listed. I usually get bone-in, skin-on, but of late I’ve been lazy and have made a bunch of weeknight suppers with boneless, skinless: marinate them in miso and gochujang, hot oven for 30 minutes, and done.

Sep 28, 2021 - 7:30:03 AM
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Players Union Member

rinemb

USA

13932 posts since 5/24/2005

No reason lazy-cooking can't be good cooking. And, chicken parts are an easy way to make that happen. Prep, cook, eat, toss the dishes in the DW, then grab a beer and go watch the game...or NCIS...or PBS...whatever flips your skirt, eh.
Brad

Sep 28, 2021 - 7:44:24 AM
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banjo bill-e

Tuvalu

11580 posts since 2/22/2007

--" cheap white bread ''ideally something with no fibre and absolutely no nutritional value''---"

It's not really a sandwich, it's more like bread handles to hold your chunk of meat.

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