Perhaps my favorite story of chicken thighs was from about 5 years ago. A member LOVED everything about our chicken, but just couldn't get the thighs to work well for her. She had a favorite recipe that had always turned out great until she started using our slow growth chicken thighs.
And she was DETERMINED to figure it out. Every month we'd send her a new set of thighs and she'd report back that it still just didn't have the right texture. I admired her perseverance.
We went back and forth, asking questions and collaborating on her recipe and technique.
Then one day, she called SO excited to report that she had just made the best meal ever; she was a fan of our chicken ever since.
The thing about the 6-week old chickens available in the store is they are really forgiving but usually turn out a bit mushy without much flavor (besides whatever sauce you might make).
Our chicken really takes a little more care to get the texture right. That's why really experienced cooks often have a hard time changing to our chicken -- they are used to their favorite recipes that work well with factory chickens, but not with heritage birds.
It really is easy to make sure our chicken's texture turns out great.
All you need is a good thermometer
Check that every part of the thigh is 175-180 degrees before allowing them to rest for 5 min.
I actually hadn't cooked a chicken thigh for maybe a year or two!. I've been a little obsessed over testing and then enjoying our Chicken Sous Vide.
So I decided I should do some updated tests to get a little better recipe to follow:
Always allow meat to rest for 3-5 min before cutting. Larger pieces 10-15 min.
I previously wrote this article with other tips for our dark meat chicken... Check that out too!
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