jasonjax
Babbling Farker
So... I vowed never to scrape chick thigh skin ever again. In fact, I switched to legs with a new process and did incredibly well in the few comps I turned them in at... fast forward to now:
I have a comp that is REQUIRING chicken thighs only for the chicken category.
I know the technique to foil the pan with soem butter and cook skin-side down, but any other suggestions? I WILL NOT scrape thighs again! :wacko:
I have a comp that is REQUIRING chicken thighs only for the chicken category.
I know the technique to foil the pan with soem butter and cook skin-side down, but any other suggestions? I WILL NOT scrape thighs again! :wacko: