Crispy Chicken Thighs with Broth and Rice

Jamison Bryant

Ingredients

  • Bone-in, skin-on chicken thighs
  • Salt and pepper
  • Veggies (any available)
  • Rice (for serving)
  • Chicken skin and bones (for broth and garnish)

Instructions

  1. Debone thighs, save bones and skin. Roast bones and skin in air fryer for 12 minutes.
  2. Simmer bones for broth. Season and crisp chicken in rendered fat.
  3. Cook veggies in pan fat. Serve chicken and veggies with rice and broth.