palehorse
Knows what a fatty is.
So here's the rub. I only got two chickens to produce 6 (or more) pieces in a turn in box. I've watched countless tutorials on how to prep thighs (bone in, bone out, muffin tin, brined, basted, buttered, etc...) for comp. The trouble with most of those tutorials in that you have an endless supply of bird to cull from.
In the past, I've taken the 4 breasts and halfed 'em to get 8 pieces of boneless chicken of small to reasonable size. It works, but at this point, I'm thinking a darker meat will serve me better in the long run.
Am I safe to take the same approach with the thighs, and possibly the leg meat to make chicken meatball bites?
How would y'all approach this challenge? How would you cook chicken for competition if someone handed you two fryers, and a clock? (This sounds like a nice throwdown doesn't it!)....
In the past, I've taken the 4 breasts and halfed 'em to get 8 pieces of boneless chicken of small to reasonable size. It works, but at this point, I'm thinking a darker meat will serve me better in the long run.
Am I safe to take the same approach with the thighs, and possibly the leg meat to make chicken meatball bites?
How would y'all approach this challenge? How would you cook chicken for competition if someone handed you two fryers, and a clock? (This sounds like a nice throwdown doesn't it!)....