I have chickens on my mind. Chicken was a staple on our table when I was growing up, though rarely fried chicken. I don't even think my mother even owned an iron skillet. Today, I have a skillet, but, like my mother, rarely make pan-fried chicken.
I remember mom cleaning dead chickens that had been raised on the farm. There were times that I was forced to help her remove pin feathers, either plucking them by hand or burning them off with alcohol, which gagged me unbearably. Mom would save the formed eggs that were still in the chicken, but had not yet grown hard shells.
When I think back to the "golden years" of the 50s and 60s, I am sure that my mother didn't miss leaving the killing of chickens and plucking their feathers behind. I surely don’t.
I also remember my grandmother retrieving errant chicks that had fled the chicken coop in the spring. My grandmother wore long cotton shirts and skirts, a “babushka” (a triangular piece of cloth) on her head, and usually a long apron. She would gather the ends of the apron together, and scoop up errant chicks and return them to the coop.
Dad got chicks from the feed store in Willis in the spring. We kept them in the basement with a light on that would give the chicks enough warmth to survive. He fed the chicks chopped hard-boiled eggs. I found it a bit strange—chicks eating their potential brothers and sisters. I kept my concerns to myself.
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I made this chicken recipe recently using a number of sources for ideas and ended up making baked chicken thighs that were absolutely delish! The crust was crispy and the chicken was juicy and the flavors melded together well.
I think were my best chicken thighs ever and I would love to hear from you if you decide to make them!
Serve with green beans and store-bought potato salad for a delicious and easy weekday dinner.
I remember mom cleaning dead chickens that had been raised on the farm. There were times that I was forced to help her remove pin feathers, either plucking them by hand or burning them off with alcohol, which gagged me unbearably. Mom would save the formed eggs that were still in the chicken, but had not yet grown hard shells.
When I think back to the "golden years" of the 50s and 60s, I am sure that my mother didn't miss leaving the killing of chickens and plucking their feathers behind. I surely don’t.
I also remember my grandmother retrieving errant chicks that had fled the chicken coop in the spring. My grandmother wore long cotton shirts and skirts, a “babushka” (a triangular piece of cloth) on her head, and usually a long apron. She would gather the ends of the apron together, and scoop up errant chicks and return them to the coop.
Dad got chicks from the feed store in Willis in the spring. We kept them in the basement with a light on that would give the chicks enough warmth to survive. He fed the chicks chopped hard-boiled eggs. I found it a bit strange—chicks eating their potential brothers and sisters. I kept my concerns to myself.
-----
I made this chicken recipe recently using a number of sources for ideas and ended up making baked chicken thighs that were absolutely delish! The crust was crispy and the chicken was juicy and the flavors melded together well.
I think were my best chicken thighs ever and I would love to hear from you if you decide to make them!
Serve with green beans and store-bought potato salad for a delicious and easy weekday dinner.
Roasted Chicken Thighs
INGREDIENTS
6 whole Bone-In, Skin-On Chicken
Thighs
2 eggs, beaten
1 tablespoon Dijon mustard
2 teaspoons grated lemon zest
1 tablespoon lemon juice
2 cups Panko
1 cup finely shredded Parmesan
cheese
2 teaspoons McCormick Grill Mates
Montreal Chicken seasoning
1 teaspoon celery salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon fresh ground black
pepper
Butter-flavored baking spray
INSTRUCTIONS
Preheat the oven to 375 degrees.
Line cookie sheet with tinfoil. Spray
foil with butter-flavored baking spray.
In a large mixing bowl, whisk
together eggs, mustard, lemon juice, and lemon zest. Place chicken thighs in
bowl and mix together until chicken is completely coated with mixture.
In another large mixing bowl,
stir together, Panko, Parmesan cheese, and spices.
Remove chicken thighs, one piece
at a time, draining well, then dipping piece into bread crumb mixture. Pat
crumbs to chicken to adhere.
Place thighs on cookie sheet,
skin-side down.
When all thighs have been coated
with bread crumbs, spray each generously with baking spray.
Bake thighs for 50 to sixty
minutes, turning once after 30 minutes.
Serve with green beans and
potato salad for a delicious weekday dinner. Leftover chicken is great either
cold or gently warmed in the microwave.
