how to roast juicy chicken without the bone?

Discussion in 'Food & Cooking' started by desired, Jul 25, 2013.

  1. desired

    desired

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    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
     
  2. french fries

    french fries

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

    ordo

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    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:

     
    Last edited: Jul 25, 2013
  4. ordo

    ordo

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    And why do you debone the thighs?
     
    Last edited: Jul 25, 2013
  5. petemccracken

    petemccracken

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    Is everybody talking about thighs, instead of tights?
     
     
  6. ordo

    ordo

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    I'm really sorry. Yes, THIGHS. I will edit my posts.
     
    Last edited: Jul 25, 2013
  7. ordo

    ordo

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    Last edited: Jul 25, 2013
  8. french fries

    french fries

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

    chrisbelgium

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

    ordo

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    Last edited: Jul 25, 2013
  11. french fries

    french fries

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    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. 
     
    Last edited: Jul 25, 2013
  12. ordo

    ordo

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    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)
     
  13. kaneohegirlinaz

    kaneohegirlinaz

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    @ 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!
     
  14. french fries

    french fries

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    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). 
     
  15. desired

    desired

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    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 :)
     
    Last edited: Jul 26, 2013
  16. teamfat

    teamfat

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

    mjb.
     
  17. mike9

    mike9

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    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.  /img/vbsmilies/smilies/lol.gif
     
  18. siduri

    siduri

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    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
     
    Last edited: Jul 27, 2013