Pseudo-Burnt-Ends (SV-Chicken Thighs)
It wasn't my concept, but I was the one who executed this idea. I was asked many months ago to make Burnt-Ends using Chicken Thighs. At first, I was why??? I had a few thoughts when asked, but nothing that was earth-shattering or had a wow factor. I was asked several more times, and I said, why not. I sat on it for a bit longer and figured out how to proceed. Conceptualizing the idea and what I wanted the final product to look like was essential. The Chicken had to resemble a Burnt-Ends. The use of the skin, in my opinion, was critical to the taste and because of the fat content. The is what makes everything taste good. This is the whole reason we use the Point of the Brisket to make Burnt-Ends (Fat Rules). Anyhow after a few Food Dreams, I figured out how to proceed. Yea, most guys dream of sex, but I dream of food and work out my ideas. Depending on the size of the thigh, each one should yield 3-4 Burnt-Ends. Keeping the skin intact and remove the bone and any cartilage. Choo