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Cast Iron, What is Best in Life (Cast Iron Cooking)

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Cast Iron, What is Best in Life (Cast Iron Cooking)

Jim Grinsfelder | Jan 6, 2004 08:41 AM

(The cooking portion of this thread from Not About Food, has been moved here by the Chowhound Team, and the has been subject amended.)

I do whole chicken-legs in a skillet then in the oven. Preheat oven to 425F, brine the chicken pieces for an hour in 1 Q of water + 1/2C kosher salt + 1/4C sugar. Dry the chicken, melt 1T butter + 1T olive oil in the skillet. Put chicken in skin side down. I usually season with fresh ground black pepper. They don't need salt because of the brine. I like to toss in a bunch of garlic cloves, separated, but not peeled.
 
When the skin side is nice and brown (mahogany), turn the chicken legs over and put the skillet in the oven for 10-14 minutes. Check for clear juices and pull it immediately. Remove the chicken to a warm plate to rest 5-10 minutes. Tent with foil if you feel the need.
 
It's always juicy and very tasty. If you like white meat, you can do mixed pieces but they won't finish at the same time. Breasts tend to be done much sooner. So remove them after 7-10 minutes in the oven.
 
I tend to use a stainless or anodized pan so I can deglaze to make a sauce for the chicken. White wine, vinegar, stock, shallots, maybe some herbs. Butter at the end.

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