Rockaway BeachBQ
Full Fledged Farker
I was doing some chicken butchering the other day and a few ideas came to mind for preparing thighs for competition.
First and foremost buy whole chickens of equal weight. So all thighs will be as similar in size as possible. Then do your own butchering by first removing the leg quarter with as much of the skin off the breast as possible, then cut down the skin on the leg and around the knee and peel the skin back towards the thigh. Then cut the leg away from the thigh. With this much extra skin you can practicaly wrap the whole thigh.
I have not actually tried this yet and I would think it probably will give you too much skin, but it certainly is worth a shot.
First and foremost buy whole chickens of equal weight. So all thighs will be as similar in size as possible. Then do your own butchering by first removing the leg quarter with as much of the skin off the breast as possible, then cut down the skin on the leg and around the knee and peel the skin back towards the thigh. Then cut the leg away from the thigh. With this much extra skin you can practicaly wrap the whole thigh.
I have not actually tried this yet and I would think it probably will give you too much skin, but it certainly is worth a shot.
