Chicken Drums , om sale , S&S :
I was surprised these were so large . , very nicely trimmed , and not ' wet '. CD's @ Market Basket are much smaller , and not as nicely trimmed.
and cost more . go figure.
on a rack to air dry in the refrg for 24 Hr. Ive read and seen this mentioned at several reputable BBQ sites. first time Ive tried it.
note : MC , the Cat is keeping an eye on things , knowing he will get a taste later.
after the 24 hrs. its notable that the skin is tight m and the bare meat has no sheen.
I decided IDS : 200 F , rotate each hour .
1 Hr
2 hrs. notes very little Jus.
total time 6 hrs:
I temped the jucy lookiing leg , L , thrid up 165 F . note the jus coming out of the CB its the shine
the tray Jus. very little , no burning .
opened one CD up note how jucy it is
Trimmed for the dinner wrap . the skin and some of the dry surface was trimmed for MC , the Cat .
he loved it . I use the jus in the pyrex for the wrap , over on the dinner thread.
what I learned : there is a good reason to refrigerate chicken 24 h on a rack , the surface tightens up significantly
and the surface , now dryer , keeps a lot of the chcken jus in the chicken , not on the pan.
these CD were remarkably tender and very very moist .
a winner many times over , and I decided to just add the cut off leg to the wrack , rather than toss.
and cutting of 1 inch of distal leg , made a difference in the final trimming of the meat
and the IDS leg trim is now Vac'd // Fz and will go in the next chicken // turkey iPot for stock. delightful
smoky aroma , not at all harsh.
anytime S&S has these same CD's on sale , Im loading up.
easy to IDS , and as tasty as it gets for Chicken dark meat .
dont know why recently I get a pic at the end of a post . usually a dup
this is the cleaver and mallet I use to chop off 1 " of the leg. easier , more accurate , and finger tips not involved.
