Not me.:-DLooks good. IS this the recipe that sat in a vinegar mayo solution for a couple of days?
I may have ya confused with another poster. Sorry If I do.
Check out "1st time trying comp style chicken" thread for earliar pic/story.
That's a piece of jalpeno bread that my wife picked up at the bakery.
I've seen the "cupcake method" on TV. These held together very nicely during braising. I had them prepped an put them back in the frige for about an hour while I prepped the rest of the meal and made fire (had a beer too!). I think this step helped them firm up a bit.
I scraped the skins with a 7 inch chef knife. It was a huge pain. I held the edge of the skin with a paper towel so I could grip it. I got about 2 cups of fat off the skins of 16 thighs. I think it was worth it. It took about 2 hours of prep start to finish to take the skin off, de-bone, trim the meat, scrape the skin, season, and put back together. Not an everyday type of prep but very a tastey and tender finished product.
