Some Chicken thigh tips

Rockaway BeachBQ · 04-07-2006, 12:41 AM

I was doing some chicken butchering the other day and a few ideas came to mind for preparing thighs for competition.

First and foremost buy whole chickens of equal weight. So all thighs will be as similar in size as possible. Then do your own butchering by first removing the leg quarter with as much of the skin off the breast as possible, then cut down the skin on the leg and around the knee and peel the skin back towards the thigh. Then cut the leg away from the thigh. With this much extra skin you can practicaly wrap the whole thigh.

I have not actually tried this yet and I would think it probably will give you too much skin, but it certainly is worth a shot.

YankeeBBQ · 04-07-2006, 07:44 AM

I just buy the biggest thighs I can find and trim them all to a uniform size. Trying to buy them all the same size just doesn't make a whole lot of sense to me. And buying whole chickens is out of the question since I cook around 12 to 15 thighs per competition. That would be a hell of alot of chicken parts left over.

billm · 04-07-2006, 08:15 AM

Quote:

Originally Posted by YankeeBBQ

I just buy the biggest thighs I can find and trim them all to a uniform size. Trying to buy them all the same size just doesn't make a whole lot of sense to me. And buying whole chickens is out of the question since I cook around 12 to 15 thighs per competition. That would be a hell of alot of chicken parts left over.

agreed....

04-07-2006, 12:41 AM	#1
Rockaway BeachBQ Full Fledged Farker Join Date: 11-01-05 Location: Rockaway Beach, NY Downloads: 0 Uploads: 0	Some Chicken thigh tips I was doing some chicken butchering the other day and a few ideas came to mind for preparing thighs for competition. First and foremost buy whole chickens of equal weight. So all thighs will be as similar in size as possible. Then do your own butchering by first removing the leg quarter with as much of the skin off the breast as possible, then cut down the skin on the leg and around the knee and peel the skin back towards the thigh. Then cut the leg away from the thigh. With this much extra skin you can practicaly wrap the whole thigh. I have not actually tried this yet and I would think it probably will give you too much skin, but it certainly is worth a shot. __________________ www.BeachBumBarbecue.com Spicewine Custom Medium Large (Thank You Sawdustguy) Primo Oval (and BBQ Guru for when I need a nap) ECBrinkmann Vertical Smoker w/mod charcoal pan and thermometer (used mainly for storage) Meco Aussie Walk-About (AKA the princess grill) R.I.P. Klose 20x30 Smoker (sold) Thermos Square Grill (abandoned at Giants stadium) Kenmore/Charbroil Gasser got dragged to the curb

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Chicken thigh advice...	caseydog	Q-talk	9	04-01-2011 12:19 PM
Chicken thigh Question	SteadySmokin	Q-talk	5	07-11-2010 01:09 PM
Chicken thigh marinade	Goin Que Que	Q-talk	8	05-15-2010 09:16 PM
Chicken Thigh Soup	Greendriver	Q-talk	5	04-22-2009 10:07 AM
foiling a chicken thigh	rookiedad	Competition BBQ	5	06-26-2008 08:29 PM

04-07-2006, 07:44 AM	#2
YankeeBBQ is One Chatty Farker Join Date: 02-07-06 Location: boston ma Downloads: 0 Uploads: 0	I just buy the biggest thighs I can find and trim them all to a uniform size. Trying to buy them all the same size just doesn't make a whole lot of sense to me. And buying whole chickens is out of the question since I cook around 12 to 15 thighs per competition. That would be a hell of alot of chicken parts left over.