Rack or pan
I use the pan that came w the CSB but line it w parchment paper
Im no fan of CkFat so I cut out all I can get to. it you like CkFat then use a deeper pan
you might make gravy with it
rack: you will get a better cook'd underside , but then you have to clean the rack
and the thighs will stick to the rack.
no fan of extra work , I use the pan removing as much fat I can before hand
you can use all sorts of different tremps
Ill leave that up to you tp work through.
a hotter , shorter cycle will give you extra crispy skin w/o the thigh drying out
kudos steam cooking.
what you want is extra crispy skin , in fact you can only get this w steam cooking
( steam bake )
other wise the CkTh will dry out
look for little bubbles on the skin
you will find the skin is like a potato chip but made out of ckicken
ie a chicken chip
steam cooking is very forgiving re time as it won't dry things out.
higher temps will give you this unique sort of skin , and dark meat won't dry out as much as white meat.
