rkoener
Knows what a fatty is.
I am going to do comp chicken for the first time and I have been working on my process. I think I have a good plan for the prep, but I need some thoughts on cook time and temp. I am doing bone in, skin on thighs. I plan to marinate them then cook in a parkay bath for ? mins at ? temp. Then they will come out and go on the grate for ? mins at ? temp. I plan to dip them in warm sauce and box them. If they are done early I will keep them warm in the sauce bath for a while.
Can you chicken experts please comment on both the time/temp and my procedure? I think I am close and obviously I need to practice (which I am doing this weekend), but I want a good starting point.
Thanks in advance!
Can you chicken experts please comment on both the time/temp and my procedure? I think I am close and obviously I need to practice (which I am doing this weekend), but I want a good starting point.
Thanks in advance!