Hi. My name's Carol, and I love food. No, you don't understand. I love food. If I were on the Titanic, I'd be in the galley (kitchen) eating up the chocolate pudding and the roasted quail. I go to most events, activities and parties just for the food. The company and the conversation are secondary. Here, I'll try to document everything that goes into my mouth. Aren't we excited? Oh, hey, are you gonna eat that?
Sunday, October 9, 2011
This is good. Not sure how I did it (again). It's been awhile since my last successful chicken dish. I'd tried before, many times, figuring it had to be chicken with skin and bone then forgot some steps along the way. Last time, I tried to finish the chicken by broiling the skin crispy. It wasn't quite the same.
It's the same now, by accident.
I didn't need to broil the chicken at all. I forgot to take the chicken out of the oven when I turned the heat down from 375 to 350, maybe 15 extra minutes after 20, and somehow they came out great, crispy skin, deeply flavorful meat, even more deeply flavorful bits and broth left on the baking sheets.
Maybe the key is forgetting.
Here's, to the best of my knowledge, what I did with the chicken:
Marinated chicken thighs in bone and with skin for about 15-30 minutes. Marinade included tequila, soy, sesame oil, Mirin, garlic-salt (I individually sprinkled some over individual pieces), pepper, grated ginger, garlic cloves put through garlic masher. Lay out individual chicken thighs on sheet pan meat down, skin up, pepper skin. Bake at 375 for 20 minutes, reduce heat to 350 for another 10-15 checking for skin crispness.