It’s a grey, chilly, snowy day here. That makes it a perfect day to have the aroma of chicken roasting wafting through the house. Since I’m cooking for one and don’t particularly care for white meat (though chicken breast if better than turkey), I usually choose to cook thighs, drumsticks, or whole leg quarters.
While it’s not something that really takes a recipe, the “Perfect Cast Iron Skillet Chicken” from Bon Appetit seems to be about as foolproof (or idiot-proof) as you can get: it’s quick, easily adjusted to suit one person, requires no brining or other preparation, and it gets you one of the best parts of roasted chicken. The skin comes out really crispy. (Even if you doing LCHF or even ketogenic diet it’s suitable. Yes, I do eat the skin; I’m not worried about the fat–besides most of it’s rendered out.)
Since we’re between T-day and Christmas, and I should be able to find turkey thighs in the grocery store, I think I might try this method on one of those since that is the part of the turkey that I like best; well, I do like the even-darker drumstick, but I can’t see those browning as nicely as the thigh.
Just the thing for a day when you need something warm, cosy, and homemade for supper. It smells good enough to get the cat to pay attention!
A son gôut!