Not exact matches
I like to throw a couple of chicken
thighs (with bone and
skin) into my stock to give it that real chicken flavor, and after several hours of gently simmering, the succulent, tender meat is falling
off the bone.
Directions: Put turkey leg or
thigh in pressure cooker / Cover with broth and water / Add vegetables, thyme, bay leaf and peppercorns / Tighten down lid and cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain
off the vegetables and seasonings and remove turkey leg / Take meat
off the bone and return it to the pot with the broth, discarding bones and
skin.
Shake
off any excess marinade from the chicken
thighs and arrange them
skin side down on the baking sheet.
And it gets even better when you topped these chicken
thighs off with fresh mozzarella, letting that melt right on top of that crisp, herb - crusted
skin.
I always remove the
skin and trim
off any fat from my chicken
thighs to keep them as lean as possible.
Tear the chicken
skin and meat
off the chicken
thighs and discard the bones.
I pan fry the chicken
thighs first and then take them out and drain some fat
off and take the
skin off to keep the fat a bit lower (and because I don't like the soggy chicken
skin!).
Just make sure you remove the
skins off the legs and
thighs -LSB-...]
The British singer (and presenter at GQ Awards in London) tops
off the night's
thigh - high slit trend in a vintage emerald - green Jean Paul Gaultier dress, which shows even more
skin via a seriously revealing neckline.