Thirdeye...BEST THIGHS EVER!!

[darita]

Thirdeye...it's a very old Chinese trick used on poultry dishes like Peking duck, where the skin is a major feature of the dish. Just take the chicken, whole or parts, and pour boiling water over the skin side only. The boiling water breaks down the bonds in the proteins of skin and greatly aids in rendering. Some dunk the entire piece in boing water, however I don't want the meat to get cooked, so it's skin side only for me. It really does work and I'm surprised it isn't used more in comps.
Here's a link to my original thread..https://www.bbq-brethren.com/forum/showthread.php?t=264759

 

[rehless]

I also use boiling water on the thighs and drum sticks, then the vortex. I salt the chicken and refrigerate for a couple hours, then the boiling water. Crisp skin.

 

[sudsandswine]

and I'm surprised it isn't used more in comps.

Thats because all cooking must occur within the cooker.

 

[darita]

Thats because all cooking must occur within the cooker.

Ah! Ya, can you tell I never cooked comp?

 

[Sickboy579]

Awesome!

 

[darita]

Just wanted to follow up on this recipe. I tried it again, with the exact same results. Totally repeatable and totally awesome. Even the wife liked them and that's saying a lot! Thanks again for the recipe, Thirdeye.