Cupcake Chicken thigh method

[efincoop]

David Bouska (Butcher's BBQ) has a very detailed video course in the BBQ Stars (paid) series where he de-bones chicken thighs and talks at length about uniform presentation. He cooks them on a pellet cooker in shallow pans with a butter bath. I couldn't find anything from him on YouTube, but the jist of it is that you "mold" the chicken as you you want it to look when you put it into the pan. As he says, the way it goes in, is the way it comes out. He does not scrape the fat, so I suspect that cooking at a higher temp (325?) as others above have suggested it worth a shot if you prefer to not scrape the fat off.

Let us know how you make out.

[SierraBBQGuy]

I just watched Myron chicken FB live videos on this. Seems odd that he makes it look so easy to get bite through skin, yet lots of people here and elsewhere can’t seem to achieve. He uses a silicon mould, with hole in bottom, cooks at 275 the entire time. The videos are in four parts, with time lapses between, perhaps he is doing something secret between shots! Im gonna give this a go, so far have sucked at comp chicken.

In these videos, he cooks in the mould, with lots of broth, so it really a braise, for 1 1/4 hrs, flips on to a rack for 25 min. That’s it, except for 4 min to set the sauce.