try chicken thighs, with skin on ( w bone or not )
trimm all the underside fat and discard
here is an old post of mine :
its june 17 2014 its steam-bake BTW
chicken and turkey skin are exceptional in the CSB
get a hold of really fresh bread, even fresh EM's and toast them
you will be in for a very big surprise. works best with thicker slices.
remember the pan that comes w the CSB is a bit flimsy and the fat in the bottom will be very hot !
le us know your results. if you can
PS there several other suggests in the days before June 17th '14
