I tried this method the other day and completely farked up a package of thighs. I'm stickin with Muffin Pans from now on.
Originally Posted by fnbish
I was working on chicken hard in the middle of last season since my scores were suffering. Tried a new boneless recipe and it hit the first comp I tried it at. Got 2nd, but then scores dropped off again. I think because taking the bone out make the tenderness harder to replicate/nail each time. Still working on a more repeatable recipe. Also easier to get 9 in a box, which I think the judges really like.
That's the best looking chicken I've ever seen