recession buster - Chicken thighs *PICS*

[IceBergSLiM]

on sundays I buy 5 or so pounds of chicken thighs. They are usually on sale for about $3.00 total not pound. I rub them with assorted spices and spice mixes. I'll do some jerk, some lemmon pepper, some classic roasted chicken.

Then I put them in the over @450 for 40-45 minutes. When done crank on the broiler to high and for a min or two watching closely I crisp the skins up.

When I'm done I have 7+ meals for the week(just add salad or veggie side) for about $3.00 bucks a meal.

Is this a win?

 

[SpatiallyAware]

What?

 

[gorcorps]

Meh, I get thigh meat as well for the price and I'm constantly reminded why it's so cheap. When I have my choice I jump for the chicken breast.

 

[IceBergSLiM]

Meh, I get thigh meat as well for the price and I'm constantly reminded why it's so cheap. When I have my choice I jump for the chicken breast.

Less flavor. Dries easily.(especially when reheated)

 

[bignateyk]

Boneless? I like chicken thighs much more than breasts, but recently I have switched from thighs to tenderloins (healthier than thighs, but much tastier than breasts)

 

[IceBergSLiM]

Boneless? I like chicken thighs much more than breasts, but recently I have switched from thighs to tenderloins (healthier than thighs, but much tastier than breasts)

no not bonless.

 

[trmiv]

Sounds good. I like chicken thighs way better than chicken breasts. Chicken breasts dry out, and I'm not a big fan of the taste unless they are super spiced up.

 

[IceBergSLiM]

 

[spaceman]

the thighs are where its at u can get em bonesless and skinless 2
i do em low n slow, olive oil,garlic salt pepper

 

[IceBergSLiM]

the thighs are where its at u can get em bonesless and skinless 2
i do em low n slow, olive oil,garlic salt pepper

PRO TIP: I'll add chopped garlic under the skin before cooking....

 

[spidey07]

Best part of the chicken right there. Sure sounds like win to me.

Take out the foil and make some gravy! All that fat and drippings haz flavor.

 

[Skitzer]

on sundays I buy 5 or so pounds of chicken thighs. They are usually on sale for about $3.00 total not pound. I rub them with assorted spices and spice mixes. I'll do some jerk, some lemmon pepper, some classic roasted chicken.

Then I put them in the over @450 for 40-45 minutes. When done crank on the broiler to high and for a min or two watching closely I crisp the skins up.

When I'm done I have 7+ meals for the week(just add salad or veggie side) for about $3.00 bucks a meal.

Is this a win?

Man I like chicken thighs as much as the next guy but eating them for 7 times a week? Sorry couldn't do it.

 

[IceBergSLiM]

Man I like chicken thighs as much as the next guy but eating them for 7 times a week? Sorry couldn't do it.

I throw in a beef or fish dish mid week usually. But seasoning the batch differently keeps it fresh.

 

[IceBergSLiM]

Best part of the chicken right there. Sure sounds like win to me.

Take out the foil and make some gravy! All that fat and drippings haz flavor.

my wasteline doesn't need all that animal fat.

 

[Squisher]

We must be brothers from different mothers. I'll broil about 20 lbs. (jerk is one of my favorites too) and then seal them after they cool in vacuum bags for freezing. It's a real production line. I even bought a countdown timer that resets itself.

However, you might be over cooking. I'll broil thighs for 11 minutes on a side (breasts for 12 min.) on Low Broil with rack toward the lower part of the oven. I get the internal temps up to 160F and notice that they go to 165F after I remove them.

 

[MikeyIs4Dcats]

take 3lbs of thighs, put in crockpot. Cover with 1 can tomato paste, 1 can diced italian tomatoes, salt and pepper, 1/2 cup onion. Cook high 1 hr, low 4 to 5 hrs. Serve over rice, pasta, or potatoes.

 

[IceBergSLiM]

We must be brothers from different mothers. I'll broil about 20 lbs. (jerk is one of my favorites too) and then seal them after they cool in vacuum bags for freezing. It's a real production line. I even bought a countdown timer that resets itself.

However, you might be over cooking. I'll broil thighs for 11 minutes on a side (breasts for 12 min.) on Low Broil with rack toward the lower part of the oven. I get the internal temps up to 160F and notice that they go to 165F after I remove them.

I am using pure convection and 40 mins is the sweet spot. I've tested it on regular back mode and 43 mins is the sweet spot. I haven't tried broiling.

 

[Squisher]

I like broiling because it seems to bake the spices right into the meat no matter what kind of meat you're doing. I end up with less runoff.

 

[ElFenix]

PRO TIP: I'll add chopped garlic under the skin before cooking....

i like a combination of yellow mustard, chopped garlic, onion powder, and some thyme stuffed under there

 

[Train]

I've been meaning to do more frozen meals at home, about how long do these last?

And do I have to buy one of those vaccum thingies? Or just regular Ziplock freezer bags ok?

 

[FoBoT]

i will eat your tasty chicken and you will cook more

 

[IceBergSLiM]

I've been meaning to do more frozen meals at home, about how long do these last?

And do I have to buy one of those vaccum thingies? Or just regular Ziplock freezer bags ok?

I wouldn't really eat any thing more than a week old from the fridge. Frozen....couple months? Vacuum seal.......half year?

 

[AUMM]

so what's the best way to reheat them?

 

[moshquerade]

Nice IceBergSlim, a man who is frugal and who cooks. Your gf is lucky.

 

[Marinski]

Wouldn't it be cheaper and healthier to use chicken breasts?? Since they're leaner and your not paying for bones/skin/fat with the thighs.