WhateverYouWant
Sous Chef
- Joined
- Oct 29, 2019
- Messages
- 609
I am a big fan of chicken thighs for Mexican food fillings. While I usually trim the fat and poach/braise these in a salsa-like concoction, last night I left the fat on and made a dry rub, seared them in hot cast iron and finished in a 350°F oven.
I got a very nice char on all sides, and my thinking was that the fat would render out… but it didn't. Did I just not leave it in the oven long enough, or am I fighting a losing battle here and should just trim the fat beforehand?
I got a very nice char on all sides, and my thinking was that the fat would render out… but it didn't. Did I just not leave it in the oven long enough, or am I fighting a losing battle here and should just trim the fat beforehand?