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Unread 12-03-2011, 08:51 PM   #13
Pelkster
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Haven't posted in a bit so I figured I'd drop my two cents in. Hope everyone had a good Thanksgiving.

I've done both bone in and deboned thights, both to pretty good results. My lat comp. I left the bones in and finished 5th, highest yet. I leave the skin attached to one side, and trim/square them up, including cutting off the knuckle. I then stretch the skin around and trim it up so that its even on the sides, and wraps around the opposite of the attached side. I don't scrape the skins. I cook at a higher temp for about 2.5 hrs, start to finish.

Oink Chicken.jpg
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