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hogzgonewild

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Guys,

We have been doing Bone-out chicken thighs for competitions so far, but i know alot of guys are doing bone-in. Does anyone have any photos or a guide on how they prep their bone in thighs?

How do you get skin to reach around? Do you cut off "Knuckle" or remove veins??

Thanks,
Hogz Gone Wild
 
hogzgonewild said:
Guys,

We have been doing Bone-out chicken thighs for competitions so far, but i know alot of guys are doing bone-in. Does anyone have any photos or a guide on how they prep their bone in thighs?

How do you get skin to reach around? Do you cut off "Knuckle" or remove veins??

Thanks,
Hogz Gone Wild
Click to expand...

I trim to similar size and shape, I dont remove the knuckle. If I did remove the knuckle I would use a set of poultry shears.
 
Holy Crap....now that was funny.....

Rephrase - How do you get the skin to reach all the way around the chicken thigh?
 
I don't get it to reach all the way around just take it to the edge. Trim to square it up a little and I do cut off the knuckle. have fun. keith
 
Just a quick comment from a judge's perspective, be VERY careful when cutting the bone as the last thing a judge wants to have in his bite of chicken is bone fragments!!! Sure won't help your score ANY!!!

Just saying...
 
When I scrape the subcu fat off the skin, it gets "stretchier" and wraps around a trimmed up, bone-in thigh pretty well.
 
I haven't found a good way yet. I have tried taking the skin completely off, and didn't have good luck with that, so I just took it mostly off, leaving it attached on one side of the thigh. Had better luck with that. I am also playing around with not removing the skin at all ( read that in Ray Lampe's book ). I am trying to find a way that works for me consistently, as I am going to start doing some comps this year.
 
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
 
Yes cut the knuckles off. Just be sure to rinse really well. I do the mm method to the t and have been rewarded with some good scores the second have of the season as a result. PM me if you like and i will try to help more.

Hot Sauce Hoss
 
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