Question on slow roasting chicken thighs

Discussion in 'Food & Cooking' started by azfoodie, May 3, 2014.

  1. azfoodie

    azfoodie

    Messages:
    84
    Likes Received:
    17
    Exp:
    At home cook
    Here's something I want to try:

    Start with bone-in, skin-on chicken thighs.  Trim off excess fat and loose skin.  Make a marinade (not really a marinade) with butter, olive oil, ginger, garlic, harissa, turmeric, salt, saffron, etc. etc.  Rub liberally on to the thighs.  Place in a cast iron casserole.  Cover with lid.  Place in oven pre-heated to 250F and roast for 2 to 3 hours.  Then remove lid and broil at 375 for 20 to 30 minutes until the chicken is browned, but not burnt.  Check temperature for 165.  Serve.

    Is there a health concern when roasting the chicken at that low a temperature?  

    Thank you for your input and advice.
     
  2. koukouvagia

    koukouvagia

    Messages:
    7,420
    Likes Received:
    645
    Exp:
    Home Cook
    No health concern in my opinion. But I think It will take less time. And you won't need to broil it for that long. I bet they broil in less than 5 min.
     
  3. genemachine

    genemachine

    Messages:
    1,423
    Likes Received:
    123
    Exp:
    Home Cook
    Eh, disclaimer, this is no official advice and all... but with those temperatures and times, they are perfectly safe. At 165 F core temp you are perfectly fine. I tend to go a bit lower, but I know where my chicks come from.
     
  4. maryb

    maryb

    Messages:
    2,533
    Likes Received:
    194
    Exp:
    Semi pro/retired now
    On thighs I prefer to go to 175 for fall off the bone tender. They are still very juicy at that temp and no pink near the bone I sometimes see at 165(doesn't bother me but other people freak, raw chicken thing). Skin texture could be an issue if not broiled until crispy.
     
  5. teamfat

    teamfat

    Messages:
    4,092
    Likes Received:
    491
    Exp:
    I Just Like Food
    I do whole chickens at that temp range and that time range, never had any problems. And as Mary said, fattier thighs can take a bit higher heat, especially bone in, skin on.
     
  6. genemachine

    genemachine

    Messages:
    1,423
    Likes Received:
    123
    Exp:
    Home Cook
    When it comes to chicken, I rarely use a temp probe. I reserve that for BBQing large chunks of meat, low and slow. The chicks just get poked with the finger a bit to see if they are done :)
     
  7. millionsknives

    millionsknives

    Messages:
    2,500
    Likes Received:
    480
    Exp:
    Professional Caterer
    I had this argument at thanksgiving too. Salmonella starts dying at 130 F. An hour at 140 will kill off the bacteria as well as a few seconds at 165. If you are skow roasting, smoking etc, then your meat is at a temp that will begin killing off salmonella for a longer time on the way up. 165 is not some magic number, just what the gov deemed foolproof. My concern with chicken is getting crisp skin without drying out the meat. Brining is not necessary on thighs but it does give you a nice margin for error. I've hit over 180 without drying out thighs.
     
  8. azfoodie

    azfoodie

    Messages:
    84
    Likes Received:
    17
    Exp:
    At home cook
    Thank you all for your input.  I will try it out in the next week or two and let you know how it turns out.
     
  9. kokopuffs

    kokopuffs

    Messages:
    4,344
    Likes Received:
    83
    Exp:
    Home Cook
    I've heard that "...pink near the bone..."  or joint when the meat has reached the "correct temperature" can indicate a chicken that was raised way way WAY too fast, on antibiotics and/or growth hormones.
     
    Last edited: May 9, 2014