Finally Made my First Muffin Pan Chicken

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Originally Posted by Rojo

We all ate the skin, kinda like a chicken jerky, chewy. It was too good to leave on the plate. I'm kinda glad the wife's grandchildren are heading out today it has been some kind of Food Fest here. My feet hurt from standing and cooks for 3 days straight already. I rolled out 4 loaves of the Chocolate Chip Banana Bread the morning after they got here and I think only one loaf is left this morning.

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Do you need my address to mail the last loaf to? :Rofl I bet its awesome with a cup of coffee.

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Originally Posted by SuperDave336

Do you need my address to mail the last loaf to? :Rofl I bet its awesome with a cup of coffee.

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It wasn't even 1/2 a loaf remaining. I looked around for some leftovers this morning because I thought it was forgotten in the air fryer. One of the kids said sheepishly, "We Ate All Off It Last Night". My wife & I just laughed because the granddaughter thought I was looking to eat the leftovers. Man if it wasn't hidden it got smoked till about 10:30 last night.

I have a large sized Green Egg I rarely use. I think one of the muffin pans will fit on the grate. I'm thinking of scraping the excess fat from under the skin like they do in the videos. Add the pat of butter and run the heat up to crisp the skin. Afterwards I will do the Honey BBQ sauce dip and finish the thighs directly on the grate.

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Originally Posted by Slab

Peel skin off, and scrump deliciotios is all I have to say. NICE :highfive

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My take as well , heck you gotta give the dogee a bite or three ….
Our old lady pup , knows full well when we have chicken , she gets skin ….
Peel it and consume is us ….eveyone wins on roasted chicken by golly
Looks tasty bro

Sounds delicious

Your desert was great yesterday. I don't eat sweets often but I ate a couple small pieces. Thanks..

Bon Temps !!

I dont have a "muffin" pan the chicken can fit in so I just used a square pan. That said, I filled it with thighs. They still cooked in their own juices. After placing them onto the rack to firm up the skin I bumped the temp up to 400*. I also added BBQ sauce once the skins started setting. I like the firm skins but mine wasnt overly tough. Maybe I got lucky the 2-3 times Ive cooked thighs.:)

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Originally Posted by gabowman

I dont have a "muffin" pan the chicken can fit in so I just used a square pan. That said, I filled it with thighs. They still cooked in their own juices. After placing them onto the rack to firm up the skin I bumped the temp up to 400*. I also added BBQ sauce once the skins started setting. I like the firm skins but mine wasnt overly tough. Maybe I got lucky the 2-3 times Ive cooked thighs.:)

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Bud I still very much appreciate your feedback. I won't be using the chicken stock next time it will be salted butter with garlic & thyme cooked into it first. In the North Sea I learned from a Jordie cook how to infuse butter. Once infused you chill it to solidify just till workable by hand, scrape the mixture out on waxed paper and roll it up. He used it on the Flat Top when cooking steaks & stuff (their meats are terrible) I think it will be a better process. Almost Confit cooking.