【シェフの技】プロはここが違う 原点にして頂点＜皮が圧倒的にバリっと仕上がる＞鶏もも肉の焼き方

【シェフの技】プロはここが違う 原点にして頂点＜皮が圧倒的にバリっと仕上がる＞鶏もも肉の焼き方

Hi! I’ll compare 2 way how to grill the chicken thigh. The one is my elaborate way to grill, the other one is not. Let’s see the difference between two. I’ll grill the flesh normally first. I won’t do preaparation and just sprinkle salt both side of flesh then grill it.

Turning the heat up and heating the oil into middle. As the heat is turning up, putting the not-prepared meat into this. The meat is already shrinking at this time. The water and oil are spiting because I didn’t wipe off the excess water.

I grilled it for about 2 minutes so I’ll turn it over. It’s browned, so it’s not bad. I can see the string of meat. A chicken thigh is thick so I’ll heat it up a little bit more. The heat is getting higher and the smoke are coming out from it.

The flesh is well-grilled. The flesh is well done by turning it over a few times for 6 min. Done heating up. It’s not bad, but it’s heated up unevenly. The skin is not crispy, but tender. I’ll cut this. I think the flesh is shrinked, and the gravy already came out.

I grilled the part that has no skin so the gravy just kept coming out. I guess this fat under the skin makes it smell bad. Itadakimasu. I sprinkled salt on meat, so it’s not bad. But I feel that I didn’t clean the string of meat and the bad smell.

It’s not dried but I can’t say it’s juicy. I’ll grill the meat elaborately. I’ll cut off the fat and string of the meat first. Sometime the bone is remained so I’ll check it carefully and remove it off.

You don’t need to do this thoroughly, just remove off what you can see in sight. The string on the surface is OK to cut off or make a slice. The texture will be good in your mouth and it won’t be shrinked.

You should make a slice into the thick part of meat. Sprinkling salt on both side. I’ll let it rest for 15 or 20 min to wait for excess water to come out. After 15 min. You can see the excess water on the surface,

Then you should wipe it off before grilling, this is very important. If you do this, the bad smell goes away and the meat will be well-burnt. There is a way that you make the skin of the meat dried in the refrigerator.

But you don’t need to do that to make it crispy. So, it’s OK to compare which is better. I’ll stretch the skin as I can as it will be getting shrinked. Making a little slice is a good way to prevent it from shrinking.

I’ll use garlic and rosemary to smell better. If you can’t buy these, other herbs are good. You can cut the garlic in half or smash it. You don’t have to think about foaming the chicken meat. If you foam it, it often gets less juicy.

It’s important not to heat up into high.　 The low near the middle. A lot of oil are better. I’ll explain the reason later. I’ll put the meat before heating up completely. If you do this, the meat won’t get shrinked like before. After putting the meat, heating it up to the strong middle.

Pressing it to brown the meat is OK, as it gets warped, but it’s a hassle. So, I’ll use a kitchen paper and weight to press the meat. You should be careful. The reason I need more oil than before is I want to excess the fat between the skin and flesh.

LIke marinating the skin with oil. Then the bad smell go away. Let’s how it goes as I grilled it for about 2 min. Yeah, it’s well-burnt and browned.I’ll grill it little bit more. I’ll take out the garlic and rosemary when they are browned or thier smells transfer.

When I see how it goes, I’ll soak it with oil. Keeping the middle heat and making it crispy. Wiping off the oil splattered. I’ll eat this garlic and meat together. 5 min after grilling it with weight. Can you see it’s pressed and stilled in this shape? I don’t need the weight anymore.

It’s browned and looks good. I’ll keep browning it. In this way, you don’t have to use the edge to make it brown. Start grilling it from the skin to 80 %. The meat isn’t touched directly to a pan and doesn’t get shrinked and hard. I’ll grill the flesh side at last.

It smells good. It’s greatly browned. It’s already crispy. It’s not gonna burn suddnely so I’ll put the oil onto the flesh to heat it up moistly. The oil increased as the fat on the meat came out, this is good. Then turning the heat down. This brown color is beautiful…

I’ll cook it with the left-over heat for 4 min. It’s heated evenly and browned. I think this sound is very important. It smells so goooood. Sprinkling the pepper to finish is good. If you sprinkle the pepper during grilling, the pepper might be burned. So, it’s better to do it after grilling.

The fat between the skin and flesh excessed, and the skin is so crispy. It’s not shrinked and the meat juice are in it. Itadakimasu. Satisfied. I love this crispness. I don’t feel the bad smell of chicken and the meat is so moist and juicy. It’s not skin anymore, it’s skin though.

So, I compared 2 ways to grill the chicken thigh. It’s not difficult to imitate this way. Just 1 point makes the meat more delicious. Please use my advise if you like. See you in the next video.

鶏もも肉を、こだわった焼き方とそうでない焼き方で、焼き比べしました。皮目をパリッと焼く方法を中心に、下処理から解説しています。
比較してみるととわかりやすいのですが、ちょっとした気遣いと、意識するポイントで劇的に変わると思うので、ぜひ参考にやってみて下さい！

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#鶏もも肉　#焼き方 　#下処理