Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 1 lb 12 oz total raw weight)
  • 2 tablespoons rendered animal fat (beef tallow or lard)
  • 1 teaspoon fine sea salt

Instructions:

  1. Pat the chicken thighs thoroughly dry using paper towels to eliminate surface moisture. For optimal crispness, generously season the chicken thighs on all sides, especially the skin, using the sea salt. Optionally, place them uncovered in the refrigerator for 30 minutes to air-dry.
  2. Place a large cast-iron skillet over medium heat. Add the rendered animal fat (tallow or lard). Once the fat is shimmering, place the chicken thighs skin-side down in the pan. Do not overcrowd; work in batches if necessary.
  3. Reduce the heat slightly to medium-low. Cook for 15 to 20 minutes without moving the chicken, allowing the fat to slowly render and the skin to achieve a deep golden brown, crispy texture.
  4. Increase the heat slightly to medium. Flip the chicken and cook for another 10 to 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. The total cooking time should be approximately 30 minutes.
  5. Remove the chicken from heat and let it rest for 5 minutes before serving to allow the juices to redistribute, ensuring a tender and juicy result.