chicken thighs in casseroles - er, do I take the skin off first?

7 replies

Holymoly321 · 10/04/2007 20:03

or do I just brown them off as normal leaving the skin on and just then chuck in with the rest of the veg and stock in the casserole dish?

OP posts:

princesscc · 10/04/2007 20:05

Personally, I chuck the whole lot in after browning.

colditz · 10/04/2007 20:05

Eurgh, take it off, it goes all wobbly and jellylike.

nickytwotimes · 10/04/2007 20:06

if you take the skin off, miamamma knows someone who can make you a lovely gillet with it!!??

Original poster

Holymoly321 · 10/04/2007 20:08

Eugh! I was hoping the point was to leave it on - even though I can't stand to even look at it! Will have to get the rubber gloves on methinks!

OP posts:

Gobbledigook · 10/04/2007 20:09

chicken skin
whip it off

Carmenere · 10/04/2007 20:10

Oh leave it on. Brown the thighs in very hot oil and then add the rest of the stuff. The reason being that fat gives the casserole flavour and most of the fat is in the skin.

Original poster

Holymoly321 · 10/04/2007 20:13

Wish me luck girls - I'm going in!

OP posts:

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