Roasted Chicken Thighs

Roasting chicken is always the first step in a new cooking adventure for me!

After these thighs are cooked, they can be wrapped individually, as is, and frozen, to heat in the future with some steamed vegetables for a quick dinner. Or you might want to bone and skin them, packaging the meat, and  slow-simmer the skin and bones for bone broth. 

 

The meat is great for salads, casseroles, chili, chowder or traditional soup. Chicken is my favorite meat, to eat and cook, especially thighs. The flavor and texture is excellent and it's so versatile. Today I seasoned and roasted these uncovered, for an hour at 375°

I have the skin, bones, bay leaves, black pepper, some celery, carrot and a green pepper top simmering quietly together, in fresh cold water and 1/2c of white vinegar. 

The vinegar helps pull all the beneficial collagen from the bones. In 3-4 hours I'll strain all that then chill it overnight for several quarts of really good homemade bone broth.

I packaged the meat in 4oz. servings to freeze for future use.  One for a dinner, or several for a recipe that uses more.

Tonight I simmer-steamed vegetables in a little EVOO and water. After plating those, I added toasted sesame seeds and 3oz. of the chicken, sautéing in the remaining liquid, just to heat it through.

Happy Chicken Roasting Everyone! . .Lin