Hit me with a quick recipe for Chicken Thighs on the bone?!
Need to tempt fussy kids.
Any ideas.
Thanks in advance for getting me out of a cooking pickle.
Answers: I've got 6 chook thighs ready to go.
Need to tempt fussy kids.
Any ideas.
Thanks in advance for getting me out of a cooking pickle.
this is fun...you kin let dim yungins help
first
one deep pan full of hot soapy warter....keep till the end
one big ole bowl of bread crumbs ( make dem yerself if aint got none makem yerself by puttin 6 slices bread in oven jest before browned. Turn off oven and leave in oven for bout 10 minutes. take out and have the kids, with clean dry hands, squish em up. Now add poultry seasoning, salt. pepper or any other seasoning ya like.
set aside in large bowl.
4 egg whites only...whippem up a little in large bowl
git your bakin pan out and sprayer or rubber down with sum oil.
oh yea turn yer oven own to 350
now line up the plate-o-thighs then the egg whites and lastly the crumb mixture.
make sure dim youngins hands are clean.
now dip the thighs one by one in the egg whites..then the crumbs and lay it on the abking sheet. Now when yer done make sure dim youngins dip there hands in the soapy water and sing old mcdonald then they kin take there hands out and rince em up real good.
Now bake the chicken for about 35 minutes or 45..yer oven really makes that call dependin on where ya hail from.
Just cut into it and if ya see a little blood then cook it sum more till it's done.
add some kinda greens and mac and cheese and
MMM MMMM goood.
yer chillins will love it cuz they cooked it with ya.
--------------------------------------...
Now if your kids are older then the will like it too as long as they don't have to do the bread crumbs themselves...lol
and you can serve older kids sliced potatoes and cheese with a veggie on the side
this really does taste good and its easy!
bona-petite
EASY BAR-B-QUE CHICKEN CASSEROLE
1 can pork and beans
4 pieces chicken (thighs, breast or legs)
1/4 c. ketchup
2 tbsp. peach preserves
2 tsp. minced onions
1/4 tsp. soy sauce
1/4 c. brown sugar
Place pork and beans in a 2-quart casserole dish. Top with chicken. Mix together the remaining ingredients and pour over chicken and beans. Cover and bake at 325 degrees for 1 hour and 45 minutes. Makes 4 servings.
Fry them, no extra oil, salt and pepper, or whatever other spices/sauces will make your kids like them. If you use a sauce, add it LAST, after the chicken is cooked, and turn off the heat right away.
Chicken Thighs with Poppy Seed Dumplings...
Source: Chicken by James McNair, Chronicle Books
Serves 6
6 tablespoons (3/4 stick) unsalted butter
12 chicken thighs, preferably boned and skinned
1 1/2 cups chopped onion
6 tablespoons flour
2 1/2 cups homemade chicken stock or canned
low-sodium broth
1/2 cup dry white wine
Salt
Freshly ground black pepper
1 1/2 cups milk
POPPY-SEED DUMPLINGS:
2 cups cake flour
4 teaspoons baking powder
1 teaspoon salt
2 tablespoons poppy seeds
1 egg, lightly beaten
2/3 cup milk
Melt the butter in a large, heavy, broad-topped pot over medium heat. Add the thighs, a few at a time, and brown well on all sides, about 5 minutes. Remove and keep warm.
Add the onion to the pan drippings that remain from browning the chicken and cook over medium-high heat until soft, about 5 minutes.
Stir in the flour and cook, stirring until bubbly, about 2 minutes. Add the chicken stock, wine, and salt and pepper to taste; bring to a boil.
Add the milk and reserved chicken, cover, and simmer until chicken is almost tender, about 50 minutes. Skim off and discard any fat that rises to the surface.
To make the dumplings, combine the flour, baking powder, salt, and poppy seeds in a mixing bowl. In a second mixing bowl, combine the egg and milk, then stir into the dry ingredients until evenly moistened. Drop by about 1/4 cup mounds onto chicken. Cook, uncovered, for 10 minutes, then cover and cook for 10 minutes longer, or until dumplings are cooked through. Serve immediately.
Easy. Prick the thighs with fork cover with a teriyaki marinade (my favorite is" veri veri Teriyaki" made by Soy Vay. Let sit at room temp for at least 15 minutes put on broiler or grill and cook until done.
Fussy eaters
Terriaki Chicken usually does the trick match it with fresh fried potato slices or re fried rice
INGREDIENTS:
3/4 pounds chicken breasts or thighs
2 tbsp sake (rice wine)
4 tbsp soy sauce
4 tbsp mirin (sweet rice wine)
2 tbsp sugar
*grated ginger
PREPARATION:
Poke chicken using a fork. Mix other ingredients in a bowl. Marinate the chicken in the mixture for 15 minutes in the refrigerator. Heat some vegetable oil in a frying pan. First, fry the skin side of the chicken on medium heat until the skin is browned.
Turn the chicken over to fry the other side on low heat. Pour the sauce used to marinate chicken in the pan. Cover the pan and steam cook the chicken on low heat until done. Remove the lid and simmer until the sauce becomes thick. Stop the heat. Slice the chicken and serve on a plate. Pour thickened sauce over the teriyaki chicken. Garnish with grated ginger if you would like.
BBQ Chicken most kids will eat corn on the cob and potato salad
The Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
1/4 cup soy sauce
1/4 cup honey
1 Tbsp. vinegar
1/4 tsp. ground ginger
20 small chicken wings
Instructions
Mix first 4 ingredients in a bowl. Add chicken wings and refrigerate for 4 hours, or overnight. Place wings on a well-greased baking sheet. Bake at temperature 400°F for 25-30 minutes, turning wings once or twice.
Pan Fried chicken Thighs Grandmas favorite with mac & Cheese
One 3-pound chicken,thighs 8 pieces, brined* for 8 to 12 hours over night
1 quart buttermilk
1 pound lard
Al stick unsalted butter
1/2 cup country-ham pieces, or 1 thick slice country ham cut into 1/2 inch strips
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Buy the Book Method
1. To prepare the chicken for frying: Drain the brined chicken and rinse out the bowl it was brined in. Return the chicken to the bowl, and pour the buttermilk over. Cover and refrigerate for 8 to 12 hours. Drain the chicken on a wire rack, discarding the buttermilk.
2. Meanwhile, prepare the fat for frying by putting the lard, butter, and country ham into a heavy skillet or frying pan. Cook over low heat for 30 to 45 minutes, skimming as needed, until the butter ceases to throw off foam and the country ham is browned. Use a slotted spoon to remove the ham carefully from the fat. (The ham pieces can be saved and used to make Smoked Pork Stock) Just before frying, increase the temperature to medium-high and heat the fat to 335°F (170°C).
3. Prepare the dredge by blending together the flour, cornstarch, salt, and pepper in a shallow bowl or on wax paper. Dredge the drained chicken pieces thoroughly in the flour mixture, then pat well to remove all excess flour.
4. Slip some of the chicken pieces, skin side down, into the heated fat. (Do not overcrowd the pan, and fry in batches if necessary.) Cook for 8 to 10 minutes on each side, until the chicken is golden brown and cooked through. Drain thoroughly on a wire rack or on crumpled paper towels, and serve.
Fried chicken is delicious eaten hot, warm, at room temperature, or cold. *Brining, that is, soaking it in a saltwater solution before cooking, serves a twofold purpose: it helps the flesh retain moisture and seasons it all the way through. To make the brine, stir kosher salt into cold water until dissolved, in the proportion of 1/4 cup salt to 1 quart of water. (Don't use table salt in this formula, by the way; it will be too salty). Mix enough brine to cover the poultry or meat completely in a (non-reactive) bowl or pot. Store refrigerated 8 to 12 hours for poultry.