Pin It Serves 3 Ingredients: 1 1/2 s lb skin - on,
deboned chicken thighs (click to learn how) Lime wedges, for garnishing Chopped cilantro, for garnishing Marinade: 3 tablespoons olive oil 4 cloves garlic, minced 4 tablespoons finely chopped cilantro stems and... Continue Reading →
One video shows a «
deboning stakeholder» from Cargill, their
chicken supplier, separating a bird into pieces to demonstrate which components are used in McDonald's» products (breast meat, tenders,
thighs and a bit of skin as a binder) and those that aren't (wings, legs and everything else).
My nostalgic memory of that greasy dish inspired this combo here, in which
deboned, skin - on
chicken thighs are seared until the skin becomes as crunchy as fried
chicken, with a few spices adding just the right amount of seasoning to the meaty side.
Super Crispy
Chicken Thighs — Nom Nom Paleo Photo credit Henry Fong nomnompaleo.com Courtesy of Michelle Tam (nomnompaleo.com) Serves 3 to 6 * 6 chicken thighs, skin - on, boneless (or bone - in, deboned) Kosher saltfreshly ground black peppergarlic powder and dried thyme to season (or your favorite herbs / seasonings) 6 tablespoons unsalted butter, ghee, or duck fat2 tablespoons (30 ml) lard Fill and preheat the SousVide Supreme to 150F
Chicken Thighs — Nom Nom Paleo Photo credit Henry Fong nomnompaleo.com Courtesy of Michelle Tam (nomnompaleo.com) Serves 3 to 6 * 6 chicken thighs, skin - on, boneless (or bone - in, deboned) Kosher saltfreshly ground black peppergarlic powder and dried thyme to season (or your favorite herbs / seasonings) 6 tablespoons unsalted butter, ghee, or duck fat2 tablespoons (30 ml) lard Fill and preheat the SousVide Supreme to 150F
Thighs — Nom Nom Paleo Photo credit Henry Fong nomnompaleo.com Courtesy of Michelle Tam (nomnompaleo.com) Serves 3 to 6 * 6
chicken thighs, skin - on, boneless (or bone - in, deboned) Kosher saltfreshly ground black peppergarlic powder and dried thyme to season (or your favorite herbs / seasonings) 6 tablespoons unsalted butter, ghee, or duck fat2 tablespoons (30 ml) lard Fill and preheat the SousVide Supreme to 150F
chicken thighs, skin - on, boneless (or bone - in, deboned) Kosher saltfreshly ground black peppergarlic powder and dried thyme to season (or your favorite herbs / seasonings) 6 tablespoons unsalted butter, ghee, or duck fat2 tablespoons (30 ml) lard Fill and preheat the SousVide Supreme to 150F
thighs, skin - on, boneless (or bone - in,
deboned) Kosher saltfreshly ground black peppergarlic powder and dried thyme to season (or your favorite herbs / seasonings) 6 tablespoons unsalted butter, ghee, or duck fat2 tablespoons (30 ml) lard Fill and preheat the SousVide Supreme to 150F / 65C.
Chicken meal is the rendered (cooking to remove water and fat from fresh meats) dried meal from flesh, skin and parts such as bruised legs,
thighs, breasts and whole
deboned carcases of
chickens, all of these different ingredients are defined by FDA and AAFCO as, «not for human consumption».