Okay everybody this is my first time posting to a forum so I apologize if I am missing some of the etiquette. However, I believe this is the correct place to ask my question. I have cooked in several competitions with mediocre results and have started practicing for competitions this spring. I have been cooking my chicken thighs in a half sized aluminum pan which based on the endless youtube videos and info on the internet is a fairly common way to cook them in competitions.
I am curios to find out if other people are putting butter in the pan with the thighs and if so at what point. When I put the butter in the pan I get very tender a moist chicken, however the bottom third of the chicken is missing rub. So, I end up with an inconsistent coating of rub and the visually the bottom of the chicken doesn't look great. It seems like I am missing a step so any tips would be greatly appreciated!
I am curios to find out if other people are putting butter in the pan with the thighs and if so at what point. When I put the butter in the pan I get very tender a moist chicken, however the bottom third of the chicken is missing rub. So, I end up with an inconsistent coating of rub and the visually the bottom of the chicken doesn't look great. It seems like I am missing a step so any tips would be greatly appreciated!
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