What do you do with these?

What do you do with these?

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  1. 2 months ago
    Anonymous

    Cooked chicken thighs.

    • 2 months ago
      Anonymous

      Do you pan fry em or bake em

      • 2 months ago
        Anonymous

        Correct

      • 2 months ago
        Anonymous

        Either but I usually bake them. Rub them down with your choice of spices first. Thighs are the best piece of the bird.

        • 2 months ago
          Anonymous

          Yeah that’s what send to work the best. What do you usually serve with them

        • 2 months ago
          Anonymous

          >Thighs are the best piece of the bird.
          Shhh...

          Yeah that’s what send to work the best. What do you usually serve with them

          >What do you usually serve with them
          >Potatoes
          >Asparagus
          >Broccoli
          >Cabbage
          >Pasta
          >Bread rolls

  2. 2 months ago
    Anonymous

    Boil in water for a few hours to make stock. Throw meat away
    Add veggies that were sauteed in butter. Done

    • 2 months ago
      Anonymous

      You sound like a moron

      • 2 months ago
        Anonymous

        Yeah well you are a moron. A moron that doesn't like chicken soup

        • 2 months ago
          Anonymous

          rage bait doesnt deserve a (You)

          • 2 months ago
            Anonymous

            Fine. Chicken Piccata

            ?si=-4OnJ6evmIAkDWiK

            • 2 months ago
              Anonymous

              I never seen Piccata made from thighs.

              • 2 months ago
                Anonymous

                You've never seen a vegana either but that doesn't mean they don't exist

              • 2 months ago
                Anonymous

                i remain skeptical

        • 2 months ago
          Anonymous

          How tf is it chicken soup if it doesn't have bits of chicken you Black person

        • 2 months ago
          Anonymous

          youre not making chicken soup either you moron

  3. 2 months ago
    Anonymous

    Rub them down with pepper, salt, onion, garlic. Sear them on both sides and remove them from the pan. Put in some stewed tomatoes, celery, onion, garlic and red pepper, and cook that down with a little wine. Add back in the chicken, put pan on and braise it at 325 for about an hour. Serve it with rice, noodles, potatoes.

    • 2 months ago
      Anonymous

      I’ve used this technique a few times. Always comes out well

    • 2 months ago
      Anonymous

      >Rub them down with pepper, salt, onion, garlic
      Powder?

      • 2 months ago
        Anonymous

        Yes

  4. 2 months ago
    Anonymous

    its so simple
    >preheat 400
    >rub with spices/butter/sauce of your choice
    >20 minutes
    >???
    >done, broil a few minutes optionally

    • 2 months ago
      Anonymous

      to add on to this if they have the skin on still, place some butter and spices underneath the skin to further improve

    • 2 months ago
      Anonymous

      The skin doesn’t come out as crispy if you just bake them. You have to sear them in a pan first

      • 2 months ago
        Anonymous

        that's why you broil them for a few minutes to crisp up the skin. I also usually use bbq sauce so that blackens and becomes crispy quite nicely.

    • 2 months ago
      Anonymous

      20 minutes is waaaaay too short. Need 35 at least for baked chicken thighs. Any less will give you raw meat.

      • 2 months ago
        Anonymous

        never had any pink in my oven personally

        • 2 months ago
          Anonymous

          I just remembered 20 minutes was for boneless, you're right 25-35 is better depending on the size and thickness of your thighs.

    • 2 months ago
      Anonymous

      20mins is cooking with jack's preferred doneness

    • 2 months ago
      Anonymous

      Sounds a bit undercooked

  5. 2 months ago
    Anonymous

    Curry
    Chicken Sandwiches
    Fried Chicken
    They are basically a straight upgrade to breasts in most scenarios. The only downside is that they can be too greasy if you cook them wrong.

  6. 2 months ago
    Anonymous

    Thighs are among the best kept secrets in chicken cooking. Only thing is that you can't uses Panko crumbs on them. That always comes out weird

    • 2 months ago
      Anonymous

      seriously its cheaper than offal at this point and im scared for the day when people find out

      • 2 months ago
        Anonymous

        time for me to thigh max

      • 2 months ago
        Anonymous

        a lot of people don't like dark meat for some reason. My sister says the taste makes her want to vomit.

        I don't get it.

        • 2 months ago
          Anonymous

          probably a psychological thing

          time for me to thigh max

          dont have to tell me twice, bought 5 pounds 1.23/p

        • 2 months ago
          Anonymous

          >a lot of people don't like dark meat for some reason
          Its a weird thing that I've also noticed. I really don't understand. Easier to cook, taste better, cheaper, just as nutritious if not more so. It's strange

          • 2 months ago
            Anonymous

            I don't understand why it's even marketed differently than white meat.
            that's gotta why anyone has preference for white, because they're sold it as a distinct product.

            • 2 months ago
              Anonymous

              They’re a different cut and it’s not considered as good generally

            • 2 months ago
              Anonymous

              breast meat is very lean and is/was considered a dieting food by morons

              • 2 months ago
                Anonymous

                If you steam your chicken breast they are definitely better for dieting than thighs

        • 2 months ago
          Anonymous

          Ah, this is usually a cooklet problem. Meaning whoever originally cooked dark meat for them was a noob and fricked it up. The dark meat requires a different temp than breast meat, and that means cooklets can frick it up if they don't know better.

          I didn't care for dark meat when I was young too, because I was raised by cooklets. But I got a smoker and learned better, and also branched out into duck and other dark meats. Dark meats have more cooking care requirements, otherwise you get dry, greasy, or gamey results, and this turns people off on the dark meat when they try it.

  7. 2 months ago
    Anonymous

    Joshua Weissmanns drunken noodles recipe.

  8. 2 months ago
    Anonymous

    stew until almost coming off the bone, then mix in cream and capers in the end

  9. 2 months ago
    Anonymous

    Make sure they're room temp and pat the skin dry. Season to taste. Sear skin side DOWN on medium high for 6-10 mins. Throw in oven at 475. Flip at like 5 mins. Take em out. Enjoy.

  10. 2 months ago
    Anonymous

    I made sweet and sour chicken with some last night, it was great.

  11. 2 months ago
    Anonymous

    pat dry. no need to trim them unless you've got some male bits and you'd rather not cook the testicles. they look like little kidney beans
    salt and pepper both sides
    put skin side down on a rimmed baking sheet
    pour enough water to have a thin layer on the bottom of the baking sheet
    bake at 300f for like an hour and a half, they should be in the 170s internal. bump to 400 until they're closer to 190 internal
    then flip skin side up, switch to broil, and cook until the skin is crispy
    you'll have amazing crispy rendered skin, a good amount of rendered chicken fat to cook with, and one pan gives half the bones required to make an instant pot's worth of stock. I usually chop the chicken up and use it in something else. throw it in some enchilada sauce or make a casserole out of it

    • 2 months ago
      Anonymous

      Think. You fricking mong.

      Chicken. Female birds.

      Chicken. Not roosters.

      Chicken. Egg laying females.

      Chicken.

      No male parts.

      You fricking absolute mong. Kys kys kys.

      • 2 months ago
        Anonymous

        men can have breasts chud. men can menstrate. men can impregnate men. nazi chud.

        • 2 months ago
          Baggie

          Just because someone is mentally ill and thinks something, doesn't make it true moron.

      • 2 months ago
        Anonymous

        you dumb fricking gorilla Black person

        • 2 months ago
          Anonymous

          Pagpag?

      • 2 months ago
        Anonymous

        chicken is chicken, male or female
        rooster is boy chicken
        hen is gurl chicken
        tmyk star

      • 2 months ago
        Anonymous

        We get just as much capon as we do hen here.

  12. 2 months ago
    Anonymous

    my new favorite is to braise them
    chicken ala puttanesca
    I do sometimes still bake them if I want to do a parmesan crust

  13. 2 months ago
    Baggie

    I too have some chicken thighs. I'm going to put some seasonings on them and bake them, but I am not sure what I should cook to have with them... I was going to make buttered egg noodles because i have been wanting buttered egg noodles, but I need some kind of vegetable.

  14. 2 months ago
    Anonymous

    are you fricking moronic? this is twice as flavorful as chicken breast

    • 2 months ago
      Anonymous

      I was literally asking what you do with them. Like, what’s your preferred cooking method. Not meant to be sarcastic.

  15. 2 months ago
    Anonymous

    season, put into oven max temperature I don't preheat anything, takes about 40 minutes in my oven before it's good and then serve with potatoes or something

  16. 2 months ago
    Anonymous

    You can marinate them in Italian dressing for acouple days, I add chopped garlic, onion powder, Italian seasoning and pepper. Mix it all together w chicken in a Ziploc and after 2 or tree days either bake it or preferably grill it on bbq

    • 2 months ago
      Anonymous

      Way more effort than it’s worth

      • 2 months ago
        Anonymous

        I did it today with leg quarters, it took like 10 minutes.

  17. 2 months ago
    A song

    Pan sear skin side down put pan in oven ~450, cook for however long it takes to get 200-210f like 25 minutes, can take it out and flip it and stick some potatoes/carrot/ whatever into it and roast those underneath the chicken then make a sauce with the shit on the pan

  18. 2 months ago
    Anonymous

    BBQ them duh

  19. 2 months ago
    Anonymous

    This and that, chicken thighs are one of the most versatile cuts of meat ever
    The skins, though, I keep all the skins in zipper bags in the freezer
    When I get enough of the skins I stitch them into a man suit with hair and stuff from the costume store
    I go to troon forums and ask people what color hair I should have after I transition to male then I decide on red (I have reddish hair)
    I post detailed writeups on how to make yourself a chickenskin boysuit/girlsuit and then post regular pictures of me doing cool masculine dude shit, like carrying a rifle innawoods, or posing on my motorcycle in the mountains, in the hopes that one day
    Maybe one day
    Some fricking brainrotted troon will make themselves a chickenskin troonysuit and wear that shit in public

    A man can dream

  20. 2 months ago
    Anonymous

    Coat with oil and season, bake 45 minutes at 425

    • 2 months ago
      Anonymous

      skin wont be crispy enough. sear it first

  21. 2 months ago
    Anonymous

    >Bake them until internal temp about 170 (good for thighs to break down the collagen)
    >Get a blonde roux going in one pot. Add cold chicken/veg stock, or water if it's hard times
    >Add potatoes, carrots, celery, and parsnips if I have them
    >Add summer savory, thyme, basil, and a bay leaf and let stew simmer for about 30 minutes
    >Remove skin from thighs, and meat from bones (if necessary)
    >Shred or chop chicken meat
    >Fry or broil the skin until crispy
    >Add the meat to the stew
    >Serve stew in a bowl with the crumbled skin as garnish

  22. 2 months ago
    Anonymous

    Hey OP, here in the USA, we cook chicken thighs and eat them.
    Yes, that is what we do with them.

    • 2 months ago
      Anonymous

      So you’re one of those people who derive enjoyment from being intentionally obtuse. I hope you feel clever and witty.

    • 2 months ago
      Anonymous

      do americans really

  23. 2 months ago
    Anonymous

    >ctrl + f 'cram'
    >o results
    you're slacking Culinaly

    • 2 months ago
      Anonymous

      Of course you are going to find "oh" results. That isn't even a number.

      • 2 months ago
        Anonymous

        you're going to find my nuts in that smart little mouth of yours if you keep this up

        • 2 months ago
          Anonymous

          nyehehehe OWNED

          • 2 months ago
            Anonymous

            How would mama feel about your conduct>>

  24. 2 months ago
    Anonymous

    Usually get a big pack and portion it up for a few different things. Bones for a quick noodle soup, the darker section for curry, the firmer parts and any trimmings in a freezer bag with some oil and fajita spices for wraps, and the skin trimmings fried into crackling in a small pot as a snack.

  25. 2 months ago
    Anonymous

    Pepper
    Chives
    Rosemary
    Just made a batch the other day. Great stuff.

  26. 2 months ago
    Anonymous

    I usually use them for curry, just gotta chop them up into smaller pieces.

  27. 2 months ago
    Anonymous

    make chicken paprikash. duh.

  28. 2 months ago
    Anonymous

    use some baking powder and salt before seasoning and you'll get some crispy ass skin when baking

  29. 2 months ago
    Anonymous

    >Perdue
    I return them to their rightful owners.

    These usually get baked or bbq'd. Occasionally, I'll debone and pan fry them.

  30. 2 months ago
    Anonymous

    I eat them, typically.

  31. 2 months ago
    Anonymous

    https://www.allrecipes.com/recipe/242352/greek-lemon-chicken-and-potatoes/

    • 2 months ago
      Anonymous

      All bar the one spud in the middle looks a little 'uncrispy' to me.

      I think I will try something similar but roast the spuds a bit more and maybe add some preserved lemons, thanks for the inspiration anon.

      • 2 months ago
        Anonymous

        Nta, but the crisp can sometimes look oily. It’s not always charred

      • 2 months ago
        Anonymous

        Stop watching trendy meme chefs, not everything has to be as crispy as possible all the time. Greek potatoes are supposed to be soft.

  32. 2 months ago
    Anonymous

    Thighs >>>>> breasts (most of the time)

  33. 2 months ago
    Anonymous

    BBQ. Thighs on the grill are the best.

  34. 2 months ago
    Anonymous

    Bake them with cheese and rice.

  35. 2 months ago
    Anonymous

    Feed them to my cade

  36. 2 months ago
    Anonymous

    >Debone
    >Cut into small chunks
    >Prepare a beer batter
    >Deep fry
    >Serve with mayo
    I like simple recipes

    • 2 months ago
      Anonymous

      >mayo with thighs
      no

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