Getting the chicken to brown without overcooking

Discussion in 'Food & Cooking' started by hendrixk99, Mar 28, 2016.

  1. hendrixk99

    hendrixk99

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    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
     
  2. chefbuba

    chefbuba

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    Post your recipe and method.......
     
  3. chefross

    chefross

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    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
     
  4. nicko

    nicko Founder of Cheftalk.com Staff Member

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  5. mike9

    mike9

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    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.
     
    Last edited: Mar 28, 2016
  6. pete

    pete Moderator Staff Member

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    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.