Conveyor belt chicken from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 325) by Samin Nosrat

  • chicken thighs

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Notes about this recipe

  • SpatulaCity on October 04, 2024

    I need to attempt this again because I didn’t get the desired results. Here’s where I think I went wrong. I deboned the chicken and maybe made a mess of it. The thighs weren’t all uniform because of that, and the skin didn’t brown evenly. So much pale flab on the sides when the centers were getting dark. I should have done some slight pounding to get them to an even thickness. Used a 10” skillet that fit all my full batch of thighs, and weighed them down with another 10” skillet. Unfortunately this basically acted as a lid, which caused a lot of steam to drip back down into the pan, and prevented browning. Next time I’d use a 12” skillet for cooking so the thighs would have more space, and there would be plenty of room for steam to escape. I was so focused getting a nice color on the skin that I overcooked the thighs. Will try again taking a little more consideration.

  • Ro_ on March 28, 2023

    I was sceptical as to how good this could really be, but I stand corrected: it's a great recipe. The skin on the chicken rendered really well to be crispy but (as another commenter says) not crunchy/crackly, which was actually really nice. I let it all cook for about 15-20m as opposed to the stated 12, I think I didn't have my heat turned high enough at first. A great way to cook an inexpensive piece of plain chicken quickly, and you can then jazz it up in all sorts of ways with sauces or flavourful sides.

  • Dolcetto23 on January 30, 2021

    Dangerously good. Definitely worth using top notch organic chicken for this.

  • jdub1371 on June 21, 2020

    Very tasty (and moist) chicken thigh, even seasoned with nothing but salt. Skin was pleasantly crisp but not crackly-crisp. Good just the way it is but would be easy to spice up. Boning a thigh is easy and it cooks fast under weight.

  • excurvatus on August 03, 2019

    I went through a stage of making this - I feel like the fat had difficulty getting fully rendered for me. I'm going to return to it very soon.

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