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Getting the chicken to brown without overcooking

post #1 of 6
Thread Starter 

I cooked some chicken thighs inspired by the roasted miso chicken post on ny times website. The chicken gets slathered in miso butter then roasted. 

 

I wasnt able to get a good browning, should i adjust heat for lower and cook longer for browning or roast for shorter time at higher heat. Thanks

post #2 of 6

Post your recipe and method.......

post #3 of 6
Quote:
Originally Posted by hendrixk99 View Post
 

I cooked some chicken thighs inspired by the roasted miso chicken post on ny times website. The chicken gets slathered in miso butter then roasted. 

 

I wasnt able to get a good browning, should i adjust heat for lower and cook longer for browning or roast for shorter time at higher heat. Thanks

I found your recipe:

 

http://cooking.nytimes.com/recipes/1017699-miso-chicken

 

If you want a nice brown crust, baking in the oven is not the best way to go about it. 

Try browning your chicken on the stovetop in a saute pan first, then finish them in the oven. You'll have a better product

post #4 of 6

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Thanks,

Nicko 
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Thanks,

Nicko 
ChefTalk.com Founder
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post #5 of 6

My favorite way to cook thighs is to season and place skin side down in a cold, dry fry pan then bring up the heat.  No fooling they will render out till the skin is a cracklin' then turn and finish the bottom.  I've made the posted recipe, but I stick with the tried and true I posted.

post #6 of 6

When it comes to roasting/baking thighs I prefer to go with a higher heat, about 425°F.  This gives me a nice crispy skin and a well done, but not dry piece of meat.

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