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how to roast juicy chicken without the bone?

post #1 of 18
Thread Starter 

in israel people often eat the tights of chicken and other parts which aren't the breast. it's called pargiot here.

 

my question today is about how to make it in the oven without all the chicken water (juice) to accumulate at the bottom of the tray?

 

is the only way is with wooden or metal skrewers?

 

 

hope to be a more integral part of these discussion boards

keep it cool

me

post #2 of 18

A metal rack of if you don't have one you can use celery ribs or crumpled aluminum foil...

post #3 of 18

Do you mean the fat? You can go a rack, like FF said (in which case put a pan covered with water in the bottom of the oven so the drippings will not burn there. You can also drain the tray each 10 minutes or so if you don't have a rack. Jaques Pepin presented a way to cook thighs in a pan, very easy and juicy. Put the thighs in a pan, skin down in slow fire, no oil needed. Cover with lid and let it there until crispy skin. Done. Give it a turn if you want some color in the meat part. Check here at 2:24:

 


Edited by Ordo - 7/25/13 at 10:31am
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #4 of 18

And why do you debone the thighs?


Edited by Ordo - 7/25/13 at 10:32am
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #5 of 18

Is everybody talking about thighs, instead of tights?
 

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Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #6 of 18

I'm really sorry. Yes, THIGHS. I will edit my posts.


Edited by Ordo - 7/25/13 at 10:28am
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #7 of 18
Double post.
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #8 of 18
Quote:
Originally Posted by ordo View Post

I'm really sorry. Yes, THIGHTS. I will edit my posts.

THIGHS. No T at the end. wink.gif Gave me a lot of trouble when I learned that word too. Especially when it came time to actually say it. lol.gif

post #9 of 18
Quote:
Originally Posted by PeteMcCracken View Post

Is everybody talking about thighs, instead of tights?
 

Probably, but I did love the hilarious movie "Men in tights" by Mel Brooks.

post #10 of 18
Ha! I made a fool of myself. The King of Fools.
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #11 of 18
Quote:
Originally Posted by ordo View Post

Jaques Pepin presented a way to cook thights in a pan, very easy and juicy. Put the thights in a pan, skin down in slow fire, no oil needed. Cover with lid and let it there until crispy skin. Done. Give it a turn if you want some color in the meat part. 

Have you tried that technique ordo? If yes, how does your chicken come when you purchase it?

 

I've never been successful preparing chicken with a lid like that with the wet packed chickens you get in the U.S. (chicken packed in plastic soaking in its own juices): I get way too much juices (not fat) at the bottom of the pan, I would have to remove the juices every 5 mn... I posted about it a while ago: Classic French Technique not working: Chicken Sauté

 

It however works fine with the dry chicken you can purchase (simply wrapped in butcher paper) in France. 

post #12 of 18
FF: we get whole chickens here which I bone myself. Not packed. Organic or not depending on my budget. Buying a whole chicken is always cheaper and more rewarding. The Pepin's technique works perfectly, I've tried it many times, though the final product may have not the intensity of an oven roasted chicken.
 
(THIGHS, DAMNED! THIGHS, THIGHS, THIGHS)
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #13 of 18

@ Desired what type of chicken (pargiot) are you purchasing?  

where we live I find alot of IQF thighs that have been enhanced with an 8% salt solution,

which does throw off alot of 'water' in the tray.  

A different product that I have recently tried is air-chilled whole chickens,

that is to say that they have not been I guess brined, nor frozen.  Much better!

post #14 of 18
Quote:
Originally Posted by ordo View Post

FF: we get whole chickens here which I bone myself. Not packed. Organic or not depending on my budget. Buying a whole chicken is always cheaper and more rewarding. The Pepin's technique works perfectly, I've tried it many times, though the final product may have not the intensity of an oven roasted chicken.
 
(THIGHS, DAMNED! THIGHS, THIGHS, THIGHS)

Yeah sounds like you're getting the same "dry" chickens I get when I'm in France. Here in the U.S. I also get whole chicken from a local farmer, but they're sealed in a plastic bag along with their juices. And that technique does not work with those kinds of chicken (at least not in my experience). 

post #15 of 18
Thread Starter 

using celery ribs at the bottom sounds a reliable idea

 

let me explain a bit again. the flesh is without the bone. just the flash with some fat. it don't know if you can buy this in the US.

from what i know (i've been a vegetarian for a long time thus i don't know that much about meat) it is not made from little chickens like the word in hebrew suggest. it is actually just the side of the chicken cut out off the bone. it is very common here to buy this chicken meat.

 

can i use cabbage instead of celery?

 

it was funny to make others mistaken with tights too :)

post #16 of 18

Cabbage might work, never tried it.  I've always used harder vegetables like onion, carrot, celery, sliced potatoes.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #17 of 18

I never thought about sliced potato - I'm going to give that a try next time - maybe celery root as well.  Pineapple cores come to mind - see - now you got me thinking.  lol.gif

post #18 of 18

I make deboned chicken thighs all the time.  It's my favorite.  I like them crisp and browned outside, very juicy inside. 

 

i debone my own, or if i go to a butcher and there isn't a line of people waiting, have him debone them. 

They cook faster flat.  Sometimes i remove part of the skin, sometimes all, sometimes none.  Usually if roasted in oven, i leave an inch or two of skin. 

 

Turn on your oven to max.  (yes, believe me)

 

the trick is not to let any water near the chicken.  so

no celery

no water

no cover

no high sides to the pan you use (1 inch max).  I think that's because high sides make some steam stay around the chicken.

Also the pan has to be large enough to contain them all, flat, with a bit of space 1/4 inch or a cm around them. 

 

Low baking rack in the oven, the lowest.  If you can watch them every few minutes, you can even put them on the floor of the oven but i'd lower the heat to about 400F in that case. 

Put parchment paper on the pan, a bit of oil.  season the chicken however you like

 

when the oven is HOT, put them in on the lowest rack  

roast till the bottom side is browned nicely, and immediately turn over. 

 

for juicy chicken make sure you don;t overcook.  AS SOON AS the chicken feels firm, test one thigh at its thickest part, cutting into it and seeing if it's got any pink.  If not, remove immediately

 

ALWAYS crisp, brown, and juicy this way

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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