Hello, and welcome back to to What’s Cooking?, the weekly open thread where you get to share all of your brilliant thoughts, advice, recipes, and opinions on all things edible. This week I want to focus on the workhorse (workbird?) protein of the kitchen: the humble chicken.
What Do You Drink When You’re Not Drinking?
Hello, and welcome back to to What’s Cooking?, the weekly open thread where you get to share all of …
Chicken isn’t the most exciting animal you can eat. It’s not as rich as duck. It’s not as decadent as steak. It’s nowhere near as sexy as lamb. It is, however, ubiquitous, inexpensive, and—if prepared well—quite delicious. It’s also a crowd-pleaser. Save for vegetarians, I have met exactly one person in my life who doesn’t eat chicken, and that person is my grandmother. (Oddly, her entire kitchen and a good portion of the rest of her house are decorated with chicken paraphernalia. I tried counting once and gave up somewhere around 150 chickens.)
How to Cook Frozen, Boneless, Skinless Chicken Breasts Without Defrosting Them
Frozen, boneless, skinless chicken breasts may not be the sexiest piece of meat on the market, but…
Anyway. In my opinion, chicken’s weaknesses are also its strengths. Sure, it doesn’t have an assertive personality, but that passivity means it gets along with pretty much everybody, and can hang with flavors from all over the globe. It’s cheap, versatile, and pretty easy to cook, and I want to talk about how you make yours finger-licking good. Some talking points:
- How do you achieve a perfect roast chicken? Do you plop it in a cast iron or use a roasting pan? Do you spatchcock? How do you get that skin nice and crispy? What does your herb mixture look like?
- What’s your favorite part of the bird? The correct answer is thighs.
- What do you do with chicken breasts? I like to pound them out, season them, dredge them in a little flour, and give them a little pan-fry.
- Besides the carcass, what do you add to your chicken stock? I usually do onion ends I keep in the freezer, carrots, garlic, and—or course—a bay leaf. Oh, and I cook it in my Instant Pot because that thing will get you there quickly.
- Marinades: Do you use them? I have a friend who marinades chicken drumsticks in margarita mix. It’s not bad.
- Who made the best fried chicken you’ve ever had? My stepmom is a fried chicken master, but there’s a gas station in Aberdeen, Mississippi that used to kill it in the fried chicken and jo-jo department.
- How do you wing it? Do you grill them, fry them, or bake them? What’s the sauce situation like? Most importantly: blue cheese or ranch?
- What’s your favorite carb to pair with the bird? Waffles? Biscuits? Dumplings? I like them all.
- What are you favorite uses for leftover roasted chicken? I either add the shredded meat to cold sesame noodles or make chicken salad. Both are great summertime lunch options.
Obviously, if you have anything else you’d like to share, don’t be chicken; no tip is too poultry for this discussion.