My biggest challenge in the kitchen is patience. While I can manage patience well in other areas of my life (like motherhood), I often struggle with it when cooking. For instance, searing meat is crucial for flavor—this process creates a deliciously browned crust on chicken, steaks, and chops, enhancing their taste. However, it requires a bit of patience.
I tend to poke and prod my chicken, beef, or fish to check their progress, which actually hampers the searing process. Additionally, I often increase the heat in a rush to get the job done faster, which isn’t ideal for achieving a proper sear.
The correct method is to heat your pan over moderate heat, add your cooking oil, then place your protein in the pan and let it cook undisturbed until it releases easily from the pan. This approach respects the natural process of searing and ensures a better result.
Interestingly, I recently discovered a technique that defies traditional advice: starting chicken thighs or other skin-on poultry cuts in a cold pan can yield exceptionally crispy skin. Admittedly, this method requires even more patience than conventional searing and might feel counterintuitive at first. However, if you stick with it, the end result is incredibly flavorful chicken.
Start Your Chicken in a Cold Pan
For this method, I prefer using boneless skin-on chicken thighs. I lightly pound them on the skinless side to ensure they cook evenly. I place the chicken, skin-side down, in a cold cast iron skillet without adding any oil, and then set the skillet over medium heat.
I let the chicken cook undisturbed, allowing the fat from the skin to render slowly and pool around the meat. After about 15 minutes, the skin should be golden around the edges. I then flip the chicken and cook for an additional 5 minutes, or until fully cooked through.
This method results in chicken that’s moist and tender on the inside, thanks to cooking in its own fat, with incredibly crispy skin. It’s similar to chicken confit but simpler and more accessible.
Why This Trick Works
Starting the chicken in a cold pan allows the fat to render out gradually, preventing it from burning. No additional cooking oil is needed, as the chicken’s own fat provides sufficient grease for cooking, avoiding any greasiness or rubbery bits.
Once the fat is rendered, the skin crisps up beautifully. While this technique is ideal for skin-on poultry and fatty meats like bacon and pancetta, it doesn’t work as well for leaner proteins.
Sometimes, you’re never too old to pick up a new trick or practice a bit more patience!