Foodie on a Budget (zen and the art of the chicken thigh)

Foodie on a Budget (zen and the art of the chicken thigh)

I wanted to see how many uses I could get out of one package of chicken thighs.

First the chicken thighs must have skin and bones.

Skin the chicken and debone. Cube the meat and use in all your favorite recipes. With one two pound package, I ended up doing some incredible Nepali-inspired stir fry, a pot of curry and some killer BBQ.

Take the chicken skin and fat and fry them in a pot on medium heat. The skin will get crisp as the oil leaves the pot and the fat turns to liquid. Gradually take this liquid and pour it into a coffee mug and allow to cool. Keep frying and draining over and over until all the liquid fat is out.

This fat (called Shmaltz in Yiddish) can be used in place of butter, margarine, cooking oil, whatever. It makes dishes VERY savory.

Leave the dry skin in the pot and throw in the chicken bones. Fry together for a few minutes. Add water and reduce like crazy with a little salt and pepper. Some dry herbs are nice as well. Add a little cooked rice, and you have chicken soup for days.



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