Chicken thighs

[Preston B]

Finally ordered some loaf pans for chicken thighs. Half were boneless skinless and the other half skin on. SPOGOS on the skin on and Dizzy Pig curryish on the rest. Removed from the pan right at 170 and kicked the temp to 425 and sauced them to low 180s.

 

[BFletcher]

WOW; that is some awesome chicken! Please pledge to hang out here more frequently with your inspiration.

 

[Michael Richards]

Brilliant idea and amazing cook!

 

[Tony-Chicago]

Just heard about myron mixon and his cupcake chicken. Was on cooks country rerun. Hmmm. This looks good

 

[J Grotz]

What a cool technique and they look delicious!

 

[M Craw]

Mind blown. Outstanding, sir!

 

[ChuckO]

That's as good as you can make it. Awesome

 

[Tim Campbell]

Wow, Preston. Those might be the best thighs I've ever seen (on a chicken, at least). What's the advantage of the loaf pans? Moisture retention? Love that cook and that technique...thank you.

 

[CaseT]

Looks tasty! We've made the cupcake lollipop drummies before. Tasty!

 

[Preston B]

Wow, Preston. Those might be the best thighs I've ever seen (on a chicken, at least). What's the advantage of the loaf pans? Moisture retention? Love that cook and that technique...thank you.

This was my first time using a pan but it helped them keep that rolled up shape and they braised in their own drippings. By 170 the thighs were pretty much submerged in the drippings. Next time I will take them out of the pan probably 165 range or maybe even 160 as several of these overshot my 180 temp mark waiting for the skin to crisp. I will link the pans I got but I was worried about clean up but these are truly non stick. This was just hitting them with some hot water.

 

[Preston B]

Heres the pan I got. https://www.amazon.com/dp/B00FL62D1C/?tag=tvwb-20

 

[Tim Campbell]

Much appreciated...I will definitely be trying out this cook.