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ExpandFor chicken thighs, what is the consensus? On the rack or directly in the pan??
I have a smallish cast iron fry pan that fits in the CSO. I use it for chicken thighs (bone-in, skin-on), so I can transfer it to the stovetop and use the browned bits to make a pan sauce if I want.
I have smallish cast iron fry pan that fits in the CSO. I use it for chicken thighs (bone-in, skin-on), so I can transfer it to the stovetop and use the browned bits to make a pan sauce if I want.
