|Braised chicken thighs with wild mushrooms.|
Which leads me to the related issue of cooking technique. These cuts of meat tend to be cheaper in part because they take longer to cook. That means that the ideal methods to cook these meats are low moist heat over a long period of time: perfect for the slow cooker. Braising is perhaps the ideal method - the basic technique is to brown the meat, add some flavoring agents, put into the slow cooker with a little bit of flavorful liquid, and let it cook overnight. Then, as you reheat it, things get better.