Chicken thighs tendons not rendering
Hey guys, I have one question:
I cook the chicken thighs and leg quarters on the UDS at 300F degrees until they are around 160F internal and they came out very moist, but at this temp all the tendons and ligaments have not melted yet.
Should I start pulling out the tendons that will not render down? I end up pulling out the chicken from the bones because I don't want someone to think that the chicken is undercooked because the tendons are still there, any hints?
Cheers to all!
have a great weekend