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what to do with leftover boiled chicken thighs that i find too gamey?

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i'm not a big fan of thighs unless they're deep fried. in fact, i remember responding to a thread a while back and the OP had the same issue. the other day i made stock with organic thighs. now i'm stuck with a bunch of boiled thigh meat. i thought boiling them would get the gaminess out but i'm afraid it's enhanced the flavor. is there anything i can do with them before i toss a bunch of decent meat out. i wish i had a dog!

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  1. "Gaminess" is most often the result of improper handling of the meat during slaughter. Your meat is already cooked so I doubt you'll have much luck eliminating any gaminess that currently exists. You could try removing it from the bone and soaking in a water/vinegar mixture (4:1 ratio) in the fridge overnight (perhaps even 24 hours) then rinse before using in another dish. I'm curious how you're going to like the stock if the meat is as bad as you describe.

    1 Reply
    1. re: todao

      '"Gaminess" is most often the result of improper handling of the meat during slaughter.'

      Really? i had no idea. thanks for that piece of info. i'm always finding new stuff on here. well, to be fair, i'm very very sensitive to gamey tastes probably more so than most others. so if at all gamey then i'm out. yes, the stock is gamey too for cryin' out loud! woes me. i have bigger and better plans for the stock so i'm hoping the flavor would be masked by the other flavors with the stock...

    2. How about a curry? One that's made with coconut milk and some flavorful vegetables, throw it over some basmati rice, and you'll have plenty of savory flavors to mask the gaminess of the chicken.

      1. Since the meat is already cooked, how about curried chicken salad?

        I never had a chicken that I would consider gamey and like legs better that breasts in almost recipes. What can you compare the taste too? Rabit?

        1 Reply
        1. re: herby

          i can't compare it to other meats bc i don't eat rabbit or other game. call me chicken (haha!) but i'm not a big meat eater. i've never been that into meat so i'm not adventurous. i don't even eat duck or goose so i'm just all out when it comes to giving a comparison. i also don't like the texture and the veins. oh the veins!

        2. Marinate with lebanese seven spice powder, yoghurt, garlic and malt vinegar and crisp it up on the grill. I don't care for chicken thighs either but I eat them that way and don't notice.

          1. Make a chicken cacciatore, add the meat at the end. The tomato sauce will go well with the gaminess.

            1. FWIW, the gaminess of meat his highly influenced by the animal's diet. While the foodie world is all abuzz over "free-range" and "grass-fed", historically speaking, one reason producers began feeding livestock and poulty grain based diets was to created a milder flavored product (the other reason is that it fattened up their animals and got them to market size faster).

              Thus, if you're finding your chicken too gamey, I'd recommend trying a different producer including the national brands.

              As for dealing with your gamey meat, as previously indicated highly acidic dishes such as tomato based sauces are your best bet for hiding the flavor.

              1. Two ideas: jambalya and enchiladas.

                The hearty seasoning of the andouille sausage in the jambalaya will dominate the dish and counter any gaminess of the chicken. It's ordinarily made with raw chicken thighs, of course, so you can just toss the cooked meat in when the dish is almost done, along with the shrimp, perhaps.

                I make enchiladas out of all kinds of leftover cooked meat, grinding it up in the food processor and then mixing it with Hatch's enchilada sauce (by far the best IMHO) and a Mexican four cheese mix. Put the mixture inside tortillas, put them seam-side down in a baking dish, (preferably individual baking dishes) top with more sauce and more cheese. Cover with foil and heat for about 20 minutes in a moderate oven. Garnish with a dollop of sour cream and chopped scallions. Everyone always loves these, no matter what kind of meat I start out with.

                1. You don't need a dog. You need me. But boiled?

                  1. Go medieval and add spices and fruit - curry, pepper, cinnamon + sage are all good strong flavors that mask some gaminess. Hot or cold, you can then mix with couscous, olives and raisins for a sort of mediterannean dish, or make a chicken salad with mayo and grapes or blueberries...