The Cut of Chicken Your Butcher Doesn't Even Know About

Indonesia Berita Berita

The Cut of Chicken Your Butcher Doesn't Even Know About
Indonesia Berita Terbaru,Indonesia Berita utama
  • 📰 epicurious
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The chicken sandwich discourse on Twitter today has us ready for dinner tonight. Let's start with a pounded chicken cutlet:

" you shout to no one in particular, having just spotted the key ingredient in tonight's dinner: the boneless, skinless chicken thighs that, hours hence, will find themselves dredged, breaded, and panfried to a golden crisp before. Still, these chicken thighs, bulbous and uneven, won't do as is, so you haul the package over to the grocery store butcher's counter—where they've always been so accommodating before.

"Pardon me," you say, begging the attendant's attention. "Won't you please pound these unruly chicken thighs into thin, flat, even cutlets for me?" Having never been turned away by a butcher at this particular establishment before, you stand, waiting confidently for your poultry to be pounded. And then the butcher's refusal comes. You're in shock.

. But it leaves out the happy ending: Unwilling to accept defeat, David took his chicken thighs home to pound in the comfort of his own kitchen. Before leaving, though, he asked that butcher why he refused to pound the chicken thighs. The butcher's response: It couldn't be done. "It wasn't just that he didn't want to do it," David said.

While it's true that chicken thighs are a touch more delicate than breasts—they're made up of several different muscles, connected by fat and tissue, whereas breasts are just one muscle—itpossible to pound them to an even thickness. What's more, when chicken thighs are pounded evenly, they can be used in any recipe that calls for pounded chicken breasts. Think

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