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Unread 04-06-2009, 09:36 AM   #1
roastntoast
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Default Chicken Question

Might sound like a newbie question but here it goes. In the Chicken category do you use boneless thighs or bone in.


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Unread 04-06-2009, 09:48 AM   #2
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Bone in always for thighs - the bone really helps the meat stay juicy and I think adds flavor. Cheaper too!
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Unread 04-06-2009, 02:43 PM   #3
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Most folks cook bone in thighs, some of them turn in sliced breasts, and rarely you'll see drumsticks.
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Unread 04-06-2009, 05:02 PM   #4
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When I cooked the chicken on the team I liked the bonless. To me you are able to get more surface area for brining, marinaids and rubs. I also found that you are able to form the piece so that it cooks much more evenly and can shape the peices for uniformity, I did not notice a lot of moisture loss when it was brined. When my sister took over doing chicken, she pretty much took the traditional route.
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Unread 04-06-2009, 05:33 PM   #5
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http://www.thepickledpig.com/howtobb...en/chicken.cfm

I think this article is one of the very best ever written on competition chicken cooking. Very informative and worth reading.
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