Big week for me :
1 ) current COVID Vax Monday
2 ) Stop&Shop has chicken legs on sale again
I bought two trays , 10 lbs , 19 legs.
Im not sure why , but S&S has significantly plumper generic chicken than MarketBasket
and they sell it at a lower price , on sale or not. and the CkLegs are very nicely trimmed , and ready to serve your purposes
w no extra work.
ready for the IDS. Right out of the tray. I chose 180 F , plan for 2 hours , then rotate once , 2 more hours . most of these will be
iPot'd for stock
one or two will be held back for MC [ The Cat ] , he plants himself in the kitchen when there are Ck aromas of any kind.
two hours , top tray . the bottom tray was looking a little anemic , so I went w 185 F from then on .
4 hours 180F 2 H , 185 F 2 H . note that color . although there might be some pic issues w the color , they were more or less
like this. very plump. I did not temp them , as Ive learned an important lesson :
at these low temps , the skin // meat dries out a bit , and form a shell . that keeps the meat juices in the meat not in the pan,
as the meat contracts as the temp goes up. as they cool , the juice stays in the meat .
something happened w the second set , the smoke stopped , indicated on the IDS front panel . no idea why . brief panic .
would I have to buy 2 more IDS ? a la CSO ? as this tool has become quite important for the cooking I now do .
but it got sorted out some how thus the second set looks a little different
took a sample when cool . MC insisted .
I tasted the meat . it was delicious . and on the rare side . if there were no tendons , and sliced thin when cool
this would make your antipasto tray and be a nice complement to Serrano // Prosciutto ham.
this now moves over to the iPot thread , as this is going to be 3 X stock , later today .
tomorrow Im back @ S&S for two more trays.
one of my projects was going to be ' Smoked Turkey Legs ' the kind you eat at room temp or cold .
it's looking like it's going to be S&S baby turkey AKA grande chicken legs.
Ill cook them longer , but w a low temp start , to ' seal in the juices '
we have heard ' seal in the juices ' before , haven't we ?
in this case it might be true.
