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Chicken thighs 101: How to sear, stew, roast and de-bone
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my life got better when i started buying
chicken thighs instead of breasts most
of the time in my opinion the thigh is a
far tastier quick weeknight protein and
it's far easier to cook successfully
we're going to talk about shopping
butchering different cooking methods but
first temperature thighs do not cook the
same as breasts the breast is mostly
fast twitch muscle fiber for sudden
explosive effort this has a way more
slow twitch fiber for sustained low
level effort like standing around that
chicken is standing on its legs and
thighs and its breast isn't doing
anything because chickens don't really
fly this thigh muscle has to work a
little all day long so it's a different
kind of muscle fiber it's better
vascularized meaning it's full of blood
vessels big and small it's got more fat
in and around it and it has more
connective tissue to keep it all
together it's a different substance so
it cooks differently but for this
demonstration i'm going to cook it the
way you would cook breast real hot real
fast and until a thermometer shows the
minimum safe internal temperature for
poultry which officially is 165
fahrenheit 74c i usually cook breast a
little less than that but there's for
the sake of argument 165 fahrenheit 74c
pull it out that was in for 10 minutes
let it rest a few minutes more and then
slice if we had cooked breast to this
temperature it would either be dry or on
the verge of dry this thigh is not dry
not in the least and it tastes okay but
it's a little tough and it's really
slimy the toughness is connective tissue
that hasn't had much of a chance to
dissolve and the sliminess is fat that
hasn't had much time to render or melt
thighs cooked to breast temperatures are
kind of gross imho they're slimy let's
do this again first thing i'll do is
lower my temperature just a little bit
this is just south of medium on my stove
you cook it a little slower you give
that fat more time to melt fat melts at
a lower temperature than the heat at
which meat cooks whether the skin is on
or off i think you don't want to try to
move or flip chicken until it releases
very easily like that and you may think
that skin isn't dark enough yet maybe
it's not we can give it some more heat
once the bottom side is ready to release
but i think skin starts to taste burned
at lighter colors than meat does so go
easy on the skin the bottom side is
about ready to release chicken is just
so much more delicate than beef so you
really have to let the outside solidify
before you can move it around otherwise
it'll stick to the pan and shred apart
when you try to move it we're seared on
all sides now so i can flip this kind of
constantly which i think is the best way
it cooks a little faster when you flip
frequently and you can keep an eye on
everything nothing is going to burn
without you knowing it
juice is starting to pool on the surface
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