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Old 02-07-2011, 09:20 AM   #2
Smokin' Hicks
On the road to being a farker
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Join Date: 01-24-11
Location: Imperial, MO

bone in is the way to go for flavor and for general control of the chicken.....the store machines that debone and deskin or an over anxious butcher can really hack apart a far as the skin and brine go always take the skin off before brining so the brine can penetrate the meat otherwise the skin will act as a protective barrier.....after deboning and deskining shape the thighs the way you want then with your knife otherwise they will tend to look a little ugly and uneven
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