Sounds crazy, but it's true. All you gotta do is season those fuckers and roast them with some vegetables in your oven. Cook up some rice or another carb/grain and you have an entire dinner and it's easy to make enough for a few meals throughout the week too
This may be my poverty speaking but have you tried "off cut" recipes? I had a bunch of chicken feet growing up in Hubei and I insist it's the most underrated part of the chicken. If you cook it right. I can't imagine it's in high demand in the west and therefore expensive. My grandmother's stir fried giblets are also to die for.
So, I've always wondered since I had chickens when I was a kid and they had pretty gross feet. Anyway, what about the feet skin and the bones? Watching Li Zuqi, they appear pretty clean.
After they're cooked for a long time, they're insanely soft because they are mostly collagen. You kind of just let them melt in your mouth and spit the bones out.
That wasn't my argument for why it's the tastiest. I'm saying to try that and see for yourself.
Caveat being that of course you can come up with more involved recipes for breasts that you may prefer and are more versatile. But if we are talking about comparing the different cuts just seasoned and cooked, I'd go with thighs.
Sounds crazy, but it's true. All you gotta do is season those fuckers and roast them with some vegetables in your oven. Cook up some rice or another carb/grain and you have an entire dinner and it's easy to make enough for a few meals throughout the week too
This may be my poverty speaking but have you tried "off cut" recipes? I had a bunch of chicken feet growing up in Hubei and I insist it's the most underrated part of the chicken. If you cook it right. I can't imagine it's in high demand in the west and therefore expensive. My grandmother's stir fried giblets are also to die for.
I worked at a ramen shop and I would fish out the chicken feet from the giant pots of broth, fry them and sauce them and it was such a treat.
So, I've always wondered since I had chickens when I was a kid and they had pretty gross feet. Anyway, what about the feet skin and the bones? Watching Li Zuqi, they appear pretty clean.
After they're cooked for a long time, they're insanely soft because they are mostly collagen. You kind of just let them melt in your mouth and spit the bones out.
I mean that doesn't mean it's. The tastiest part
thighs are the tastiest part. they're dark meat, and high fat.
That wasn't my argument for why it's the tastiest. I'm saying to try that and see for yourself.
Caveat being that of course you can come up with more involved recipes for breasts that you may prefer and are more versatile. But if we are talking about comparing the different cuts just seasoned and cooked, I'd go with thighs.