Salted Skinless Chicken Thighs

[Vision]

I'm salting skinless chicken thighs on both sides overnight and low roasting them for 4 hours. They come out great but have one issue, the top side develops a thin dried out leathery surface and the bottom comes out perfectly. Anybody have an idea what is going on and if there is a work around? Thanks.

[JoNorvelleWalker]

When you say "low roasting", what temperature?  I'd use skin-on thighs and steam bake in a CSO (if you are not already).  One hour at 300F works well.  Try decreasing the temperature and increasing the time if it's not the effect you want..

 

Four hours for skinless chicken thighs sounds like you may be approaching chicken pemmican rather than roast chicken.

 

[gfweb]

And what are you roasting them in?  Is the bottom side on a rack or a pan/dish.

 

Where is the heat? Above or top and bottom?

 

4 hours sounds long even at 250 F. 

 

The fix might be as simple as covering in foil

 

 

[Vision]

225f in a smoker on a rack, heat from the bottom. The bottoms must come out great because they are being self basted. 

[Okanagancook]

Cover the top with a slice of bacon.

[chileheadmike]

On 7/28/2019 at 11:47 AM, Okanagancook said:

Cover the top with a slice of bacon.

 

Or chicken skin.

[SLB]

10 hours ago, chileheadmike said:

Or chicken skin.

 

^^^ 

Edited August 1, 2019 by SLB (log)

[gfweb]

Not sure I believe that basting adds moisture. Toughness in tender meat is about protein contraction due to temperature. Basting in a pan cooked dish has the effect of heating the top more than it would if left alone. Promotes even cooking. 

 

Putting bacon on top or skin I suspect is more of a heat shield than anything in an oven. 

 

Havent we worked through all this years ago somewhere on eG? Maybe NathanMs stuff?

 

Edited August 1, 2019 by gfweb (log)

[scubadoo97]

Flip’em