Josh Rising

Building the Future of Local AI, One Local Model at a Time.

Practical deep-dives into AI engineering, local LLMs, and custom software infrastructure optimized for consumer hardware.

Learn from my experiments.
local_inference.py 
import llama_cpp

llm = llama_cpp.Llama(
    model_path="gemma-4-12b-it-qat.gguf",
    n_ctx=131072,
    n_gpu_layers=-1
)

print("Initializing local session...")

Single-serve crispy chicken thigh with roasted vegetables

Written by

zero4281

in

Prep Time Rest + Cook Time Yield
10 mins 10 mins rest, sear until deep golden brown, 20-25 mins roast 1 serving

Equipment

  • Oven-safe copper-infused ceramic nonstick skillet
  • Bamboo spatula
  • Instant-read thermometer

Ingredients

Chicken and vegetables

  • 1 bone-in, skin-on chicken thigh (6-8 oz)
  • 3-4 red potatoes, cut into roughly equal pieces
  • ½ cup carrots, sliced into ½-inch rounds
  • ¼ medium yellow onion, cut into wedges

Seasoning blend

  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp fine sea salt
  • ¼ tsp freshly cracked black pepper

Pan finish (optional)

  • 1 tsp unsalted butter
  • 1 garlic clove, peeled and pressed
  • ¼ cup water
  • ¼ tsp Chicken Better Than Bouillon Base

Instructions

1. Salt and rest

  1. Preheat: Heat the oven to 400°F now. It needs to be fully hot before the skillet goes in, and the sear won’t wait on it.
  2. Dry the skin: Pat the thigh dry on all sides with paper towels. Water on the skin turns to steam in the pan, and steamed skin never crisps.
  3. Season: Mix the seasoning blend in a small dish. Rub ⅔ of it over the thigh, including under the skin so the salt reaches the meat. Set the other ⅓ aside for the vegetables.
  4. Rest: Put the thigh on a plate at room temperature, uncovered, for 10 minutes. The salt starts working into the meat, and the chill comes off so the thigh cooks more evenly.

2. Sear from cold

  1. Start cold: Place the thigh skin-side down in the cold, dry skillet. Don’t add oil. The skin carries its own fat, and a cold start melts it out slowly, which gives the skin more time to cook before it browns.
  2. Render: Set the burner to medium and leave the thigh alone until the skin is a deep golden brown and releases from the pan without tearing. If it sticks, it isn’t ready.
  3. Flip briefly: Turn the thigh over with the bamboo spatula and cook for 1 minute on the bone side.
  4. Set aside: Move the thigh to a plate. Leave all the rendered fat in the pan.

3. Roast

  1. Coat the vegetables: Add the potatoes, carrots, and onion to the pan with the held-back seasoning. Stir with the bamboo spatula until every piece is coated in fat. That fat is the only oil in the dish, so don’t pour any off. Spread the vegetables in a single layer.
  2. Place the chicken: Set the thigh skin-side up next to the vegetables. Putting it on top would steam the skin you just crisped.
  3. Roast: Put the skillet in the 400°F oven, uncovered, for 20-25 minutes. Around the halfway mark, pull the pan and stir the vegetables with the bamboo spatula, then put it back. The handle will be hot.
  4. Check: Push the thermometer into the thickest part of the thigh, away from the bone. Pull the chicken at 165°F; the vegetables should be fork-tender by then.

4. Pan finish (optional)

  1. Rest: Move the chicken and vegetables to a plate and rest them for 3-5 minutes.
  2. Make the sauce: Return the skillet to low heat. Add the pressed garlic and stir for 30 seconds, until fragrant.
  3. Deglaze: Stir the bouillon into the water, then pour it in with the butter. Scrape up the browned bits with the bamboo spatula and simmer for 1 minute.
  4. Serve: Spoon the sauce over the vegetables or serve it alongside for dipping.

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