Kat Thompson Is the fellow food editor at home, covering house cooking and cooking, cooks, and kitchen gadgets. Her freezer never had no chicken legs.
Chicken feet are one of the best proteins you can cook. If the skin is available, they can be prisped to crispy, the translated fat perfect for frying potatoes or brussel sprouts or repeat a pan of sauce. If no blade, they can be chopped with chunks, dredged, and deep fried for karagage, or slaughter for a salad or a rice bowl. In other words, there is a reason that I always keep the chicken thighs to stock my freezer – there are many recipes where they slide completely. Here are some favorites from eating staff, from a classic teriyaki chicken recipe to a quick Sheet Pan Eye dinner of the week.
Claire Saffitz, Enjoy your food
If I had to choose a pandemic hyperfixation food carried in my daily life post-covid, it was A chicken and orzo pan masterpiece. There are many things to love this recipe: The way the fat granted with the leather chicken in Orzo, how fennel softens the liquid lemon finished with the dishes. Save and comfort and quickly withdraw. And, of course, you can't beat the fact that everything is equal to a a pan. – Kat Thompson, Associate Editor, Home Eat
Namiko Chen, Just a Cookbook
Cookbokay's Cookbokay's One Cookbokay remains I am going for Japanese recipes, and it doesn't know that he teriyaki recipe with chicken a guardian. That requires only four main ingredients in addition to the chicken's thighs, the dish is simply enough for a week, less weight, and even a little elegant. Also led me to make an interesting discovery discovered that it's not good to find chicken thighs that I haven't spent a parable with a parable of a pusch. That's yes, I'm ready to do before this discovery. – Missy Frederick, City Director
Sam Sifton, NYST cooking
I don't always want a no-recipe recipe, but as a person who loves the chicken parmetics sandwiches, this guidance of Sam Stifton to a roasted pard of chicken got my eyes a few years ago. I sometimes get meat nervously, but it turns out well even when no specific directions, and a great arrival of chicken parm, with crispy thighs, bright sauce. It's a flexible, fun eating week meal made of the main US components often on hand-and easier if you have a trace tomato sauce. – Stephanie Wu, Editor-in-President
Yotam Ottrolenghi, enjoy cooking
We don't cook a lot of chicken in my house, we make an exception for Yotam Ostholenghi's Sheet of Pan Stepping Chicken with Ras El Hanout. I love this recipe because it's the kind of food we never call a Kendall Roy (very sorry, but it's because it's “shit on a sheet pot“), The kind of thing you can throw in a minute minute and shove the oven and a lot of vegetables with a simplicity of giving up on the giving up on the vegetables. Ben Mesirow, Associate Editor, Eater travel
Caroline Russock and J. Kenji López-Alt, severe food
I'm not a food ready to man, but I'm always happy to have a leftover batch in This Halal Cart is chicken and rice from extreme food Awaiting the refrigerator. Indeed, they are the only ones left with me. Chicken thighs only need a quick marinade in plants and lemon juice before they are grilled in juicy perfect. Toasty, buttery yellow rice makes for a very good bed to beat ton chopped chicken, shredded lettuce, and good tomatoes. Then come a scornful stripping White sauce, which actually comes closer to the sauce of my first goat destination in New York City landing. – Amy McCarthy, Reporter