Green pawpaw and bone-in chicken thighs
Feb. 15th, 2024 12:15 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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squaremealsNot a specific recipe but:
1) I find I much prefer bone-in chicken thighs to both drumsticks and general "chicken pieces" for both roasting and stewing. They are meatier and tastier than drumsticks imo, and a relatively even size. They produce a lot of fat, so for stews I pull out the meat and veggies with a slotted spoon and let the broth sit for a day in the fridge so the fat solidifies at the top.
2) I tried green pawpaw/papaya in a curry and it wasn't bad. Not something I'd seek out, but an ok way to use up a pawpaw I inadvertently cut open before it was ripe. I used this recipe as a very vague inspiration, specifically the simmering time of 10-15 minutes.
1) I find I much prefer bone-in chicken thighs to both drumsticks and general "chicken pieces" for both roasting and stewing. They are meatier and tastier than drumsticks imo, and a relatively even size. They produce a lot of fat, so for stews I pull out the meat and veggies with a slotted spoon and let the broth sit for a day in the fridge so the fat solidifies at the top.
2) I tried green pawpaw/papaya in a curry and it wasn't bad. Not something I'd seek out, but an ok way to use up a pawpaw I inadvertently cut open before it was ripe. I used this recipe as a very vague inspiration, specifically the simmering time of 10-15 minutes.
