How to Cook Chicken Thighs & Legs (The Dark Meat)
Today is about cooking chicken thighs and chicken legs. We’re going to learn how to cook crispy chicken thighs and how to cook a whole chicken leg (the thigh AND drumstick connected as one.)
Some people love dark meat, that is the chicken thigh, drumstick and wings. Others avoid dark meat because of its tendency to be pink in color (even when cooked through) or because of the fact that it’s a little fattier than the lean white meat. There are dozens of reasons. On the other side, people tout dark meat as king due to its flavor supremacy and tendency to stay juicy over white meat. While there are also many, like myself, who respect both for what they are. Regardless, this video (and entire series) is meant to teach a little more about cooking chicken. I hope it helps! Cook on. 🤘🏻Adam
WHY IS THE MEAT DARK?
The "dark" of dark meat doesn't come from fat; it comes from myoglobin, an oxygen-carrying protein pigment that is present to a greater degree in working muscles. Chicken breast meat is light because it contains lesser amounts of myoglobin. Consistent with this theme, the breast meat of birds that fly, such as ducks or geese, is not "white meat."
IS FAT BAD?
Due to ad campaigns spanning back to the 1980s, Americans have long correlated fat with poor health when in reality that just isn’t true for everyone.
Pound for pound, it’s true that dark meat contains more fat and calories than white meat. However, this white vs. dark meat isn’t so black and white, pun intended.
It’s not fair to label dark meat as definitive “bad,” for one’s health because it’s fatty. Fat is necessary for brain health, controlling inflammation and much more. Dark meat also contains a number of essential nutrients, meaning ones that your body can’t make on it’s own… I’m no doc and I’m going to stay in my lane on this one, but I’m willing to bet the majority of anti-fat people left in the wild could really use a healthy dose of fat.
Chicken Thighs & Legs (2 Ways)
Ingredients
Instructions
- Begin with a whole chicken leg, that is, the drumstick attached to the thigh. French the chicken leg by cutting away the meat from the bone for a clean presentation. First, cut the skin under the nub of the chicken leg, then remove the cartilage using a towel. Afterward, flip the leg so it's sitting skin side down. Make short, shallow cuts around the perimeter of the bone and carefully remove the thigh bone. Detach the meat from the leg bone itself. Peel back the skin of the leg from the thigh, leaving the skin on the drumstick. Cut off the thigh from the drumstick.
- Chop up the thigh meat, add your preferred seasonings, and then stuff this seasoned minced meat back into the leg, using the skin as a pocket. Be careful not to overstuff. Wrap each leg tightly in plastic wrap, then secure with butcher's twine. Steam these legs over medium heat for 25 minutes.
- Once cooled, carefully unwrap the legs, dry them, and then deep-fry in neutral oil preheated to 350 degrees Fahrenheit until they become golden brown. If you have a favorite sauce or seasoning, you can add it after frying for enhanced flavor.
- Season your chicken thighs, then cook them skin side down in a skillet with enough neutral oil to lightly coat the bottom. Cook over medium-high heat until the thighs become golden. Then, transfer the entire pan to a preheated oven at 425 degrees Fahrenheit for 20-30 minutes.
- Remove the pan from the oven and let it cool down. If you have a favorite sauce, especially a fresh sauce, add it after the thighs have cooled down. This will result in chicken thighs that are crispy on one side and super succulent and juicy on the other.
Adam's Notes
- The key to these techniques is patience and practice. The Frenching and stuffing technique is more challenging but also more fun, while the crispy skinned chicken thighs method is straightforward but results in a delightful dish.
- Don’t worry, I didn’t forget about the wings. I have a video all about “lollipopping” wings so peep that if you’re a big wing guy/gal. I’ll link it in the video or just search on my channel.
