curried chicken thigh

My lunch for this week.

A fan recently gave me a stack of Chef's Illustrated magazines. While making my way through the first one I found a trick for making better baked chicken thighs. Chicken thighs are pretty awesome and this article is telling me there is a better way to do it? Sign me up. Basically you preheat the oven to a very high 450f (232c) and poke the thighs a few times with a tooth pick so the skin can breath. Place them skin down and back for a bit (20-25 min) and then turn them over and broil them for 10 minutes. Nice crispy skins and only a 35 minute cooking time. Very nice idea.

I was thinking, as I often do, "I could really go for some curry." So I pulled from my stash of curry powder. I use this all the time but never published the recipe because I want to make it more smokey. But It is pretty tasty. I'll make a smokier version in the future and give you the one I use all the time now. I put A teaspoon of this in mac and cheese all the time. Doesn't matter if you are using the Kraft Dinner or scratch made bechamel style mac and cheese it still makes it tasty

Included in this lunch are the following parts:
Baked Curried Chicken Thighs
Indian Rice
Curry Powder

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mise en place

I am still typing up different recipes and prepping the pictures for different cranberry juices and craisins I have made recently. Those should be up on Sunday for you. In the mean time I am heading to a potluck and bringing this with me. Do you know what it is? I have made it before so if you want to look through the Archives you can do that to find the answer.

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I go through a lot of cranberry stuff in a year. It is my go-to dried fruit for cookies, oatmeal, salads, unsweetend juice and other things. This year I am taking advantage of them while they are in season to make my own stuff to get me through the year until they are back in season again.

In the last few days I have gone through lot of cranberries. I have candied them into craisins three different ways. I have made them into rich chunky jellied cranberry sauce and cranberry juice. I hope to get some of these up for you over the next few days. I still have a batch of craisins in the dehydrator to finish first.

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Why would I go to Walmart on Black Friday? To make sure I could find cheap turkey. They had some brand I have never heard of at 50 cents a pound. You will notice that each of the jars is different colors. The all breast white meat is on the right. All leg, thigh and wing dark meat is on the right. in the middle is a jar that has both in it.

When it comes to poultry the safe bet is that half the weight of the bird is meat. So a 14 pound turkey is 7 pounds of meat. A pint of water is a pound which leads the phrase "A pint is a pound the whole world round." Meat is about the same because it is is mostly water. So a 14 pound bird will net you about 7 pints of canned meat. In this case I will likely end up using it for tacos our turkey salad through the course of the year.

So what do you do with the other half of the bird that isn't meat? Well in that 14 pound bird example about 2 pounds of it is skin and about 5 pounds is bones and meat that is just too hard to get at unless you are working with industrial equipment. That 5 pounds of bone and meat was chopped into two inch chunks. Tomorrow I will brown it in the oven and then put it into my stock pot with onions, carrots an celery and make some turkey stock.

The skin isn't useful to me though I imagine there are ways to turn it into pig food. But I haven't got a pig. Anyone know of another use?

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buffalo wings

I used the habanero sriracha and some regular sriracha I had made and on some buffalo wings. A simple mix of maybe something like 2 parts sriracha, 1 part butter, 1/4 part salt and 1/4 part flour. While the other person eating them said they may have damaged their tongue on the habanero wings I didn't find them anywhere near as hot as I wanted them. I am going to have to work on that. Maybe some vinegar or reaper peppers.

In the background are some chips I made. I should probably type up that recipe. The basics of frying are easy. It is the prep work before that which makes the difference.

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