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Unread 02-28-2010, 09:43 AM   #1
Knows what a fatty is.
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Default Cupcake Chicken Question

Thought I'd give C.C. a try tonight. Could have sworn AI saw a recent recipe post but not finding it.

Think I saw that Parkay is used to grease the cups and then trimmed thighs follow. My question is:
what cook temp?
do the thighs stay in the cups until just firm and then transferred out till fully done?

Regards, TC
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Unread 02-28-2010, 09:49 AM   #2
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Here you go....Enjoy. The cupcake pan sets the shape, you can also do it like in the link. Both ways will turn out great.

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Unread 02-28-2010, 10:09 AM   #3
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Thumbs up

Thanks for the link...I recall reading Big Pigs fabulous write-up a few weeks ago...forgot to bookmark it.
Regards, TC
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Unread 02-28-2010, 10:21 AM   #4
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I did an experiment on my last batch of Cup Cake Pan Chicken, trying to determine if I liked them skin-up or skin-down in the pans. When they were removed from the pan, I finished cooking them on a raised grate direct at 375°. (The ones on the left were skin-up in the pan)

I have an on going article which is called the Quest For The Perfect Thigh. The article is from a backyard cooks point of view, but I have incorporated many professional tips from The Jumpin' Jim method, The Pickled Pig method, and the latest addition is the Myron Mixon Cupcake Pan method, and some advice from a bunch of other folks. All the details can be found HERE.

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Thanks from: --->
Unread 02-28-2010, 11:11 AM   #5
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Nice chix thighs, Wayne!
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Unread 02-28-2010, 11:22 AM   #6
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Great information. My family loves crispy skin so I usually just grill chicken. I don't do any comps so I've never worried about it but I may have to try this. As Thirdeye's post points out it's a real calorie reducing method as well.
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Unread 02-28-2010, 11:29 AM   #7
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Great post Wayne!
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Unread 02-28-2010, 12:57 PM   #8
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Thanks Wayne. I just added your site to my favorites! I have been craving chicken and man it looks like you have it down to a science. Thank you for the post. Vince
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