What to do with skinless chicken and turkey quarters?

poster

Doing a dry run of turkey porchetta for Christmas today using chicken. After wrapping the breast with the skin I now have skinless quarters as I used the skin from the legs to have a bigger piece to wrap the breasts. I dont  what to do with them now with no skin left, any ideas?

U_tarded

poster said:

Doing a dry run of turkey porchetta for Christmas today using chicken. After wrapping the breast with the skin I now have skinless quarters as I used the skin from the legs to have a bigger piece to wrap the breasts. I dont  what to do with them now with no skin left, any ideas?

Grind and make turkey burgers.  Add in some ground bacon for fat and flavor 

pgprescott

I’d just cook them. The dark meat is plenty forgiving and far more delicious than the white meat. Nom. Nom. Nom. 

poster

Ive marinated skinless thighs before in a jerk marinade with good results. Might be a little odd at Christmas though. Hoping to keep the leg/thigh together. I guess i could just save them for boxing day as well. Should be plenty enough meat with just the breasts as we are having beef and ham too. @U_tarded Im hoping for a grinder for Christmas. This might be a good trial run

1voyager

Sear on high heat, then make fajitas.

danhoo

I often cook boneless chicken thighs around a beer can chicken. Marinate in whatever you like. I do soy, worchestershire, oil, wine and whatever spice sounds good. 

Cook Indirect. I usually add them about 30 mins after the beer can chicken goes on.

Canugghead

1) debone and slice for stir fry
2) grind up for meatballs
3) for tandoori chicken I use skinless leg quarters... couple of slashes on thigh, leg and knee, marinade with lemon juice, tandoori spice, garlic, ginger, yogurt. Cook hot and fast direct. Watch closely and rotate to avoid excessive charring. Finish cook indirect if charring too fast. Slashes allow marinade to penetrate and cook faster.
4) shawarma

caliking

Canugghead said:

1) debone and slice for stir fry
2) grind up for meatballs
3) for tandoori chicken I use skinless leg quarters... couple of slashes on thigh, leg and knee, marinade with lemon juice, tandoori spice, garlic, ginger, yogurt. Cook hot and fast direct. Watch closely and rotate to avoid excessive charring. Finish cook indirect if charring too fast. Slashes allow marinade to penetrate and cook faster.
4) shawarma

All good suggestions, especially #3. I usually add mayo 1-2 TBSP to the marinade. With yogurt and citrus juice in the marinade, I usually don't marinate longer than 4 hrs. 

You can also grill the skinless chix quarters, simply seasoned with any rub you like. Still turns out great. 

Canugghead

caliking said:

Canugghead said:

1) debone and slice for stir fry
2) grind up for meatballs
3) for tandoori chicken I use skinless leg quarters... couple of slashes on thigh, leg and knee, marinade with lemon juice, tandoori spice, garlic, ginger, yogurt. Cook hot and fast direct. Watch closely and rotate to avoid excessive charring. Finish cook indirect if charring too fast. Slashes allow marinade to penetrate and cook faster.
4) shawarma

All good suggestions, especially #3. I usually add mayo 1-2 TBSP to the marinade. With yogurt and citrus juice in the marinade, I usually don't marinate longer than 4 hrs. 

You can also grill the skinless chix quarters, simply seasoned with any rub you like. Still turns out great. 

Agree, forgot mayo. I probably don't use enough yogurt and lemon juice, no problem with mushy texture even after marinating two days.

Botch

1voyager said:

Sear on high heat, then make fajitas.

Or smoke slow after brining, shred, mix with molé and make enchiladas.   

Langner91

I'd toss them in the instant pot with a packet of taco seasoning and make shredded taco meat.

But, that's what I am in the mood for.

poster

Almost feel dumb for asking now, drew a blank after taking the skin off. thanks for all the fine/quick suggestions 

MasterC

The alternative to chicken skin is bacon

Mark_B_Good

Dice it up and make chicken a la king.

fishlessman

make these

https://www.bostonmagazine.com/restaurants/2014/06/13/man-food/