The Sins of the Flesh Are Just Delightful!
17th June 2018
Ace of Spades looks at food.
I am a thigh man. Breasts are the tabula rasa of the chicken world, and while I love a nice plump one, they are better when stuffed with interesting things like cheese and ham. But thighs can stand on their own (SWIDT?). In addition to having more myoglobin and fat, they have that wonderful bone with the connective tissue that seems to melt into lusciousness with careful cooking.
They also stand up to an awful lot of heat, so it is difficult to overcook them. And if you bone them, they have a lot of surface area, so whatever marinade or rub you feel like using will quickly add tons of flavor.
I appreciate chicken breast in the same way that I appreciate steak: It’s good to slice it up and use it in slice-oriented contexts, as with turkey. Thighs (and, to a lesser extend, legs) are hand-food, and that’s The American Way.
Try sous-vide. You’ll not regret it.