Kosher Dosher...“I am a culinary Heretic"

This recipe came to me when I used this same approach to make   Chicken-Thigh-Burnt-Ends , which was  pretty damn good. This makes for a great appetizer and can be done in stages and in advance. I plan on making these for my kid's rehearsal dinner. I'll first SV them, Shock, and refrigerate. After the breading, I will freeze on trays and vac seal until I need them. Anyhow these are super easy to make and are freaking amazing. Ten thighs should yield 35-40 Bites.  Remove the bone and all the cartilage.  The first picture is the thigh deboned and rolled up.  Spread out thigh and season both sides.  Roll up tight and place on cutting board. Now place the cutting board in the freezer for about 30-45 minutes. Partially freezing will help them hold their shape when vac sealing.   Process thighs at 145f for 5-Hours. Shock and refrigerate until needed. This step cannot be skipped. You do want to bread or deep fry warm chicken.  Remove Vac Bag from the refrigerator and spray or dip in w

I've made this dish maybe 50x times over the years but never the same way twice. I've had a few requests to give out the recipe, but I've never taken pen to paper because it is so easy and can be prepared in the time required to cook the pasta.  I would, on occasion, summarily describe the ingredients and execution for those who asked, but most listened would a polite smile and said thank you. In reality, and in most cases, they were Pseudo listening. I can't find much fault with them because most people don't share my same passion. Truth be told, we all do it, and I am no different. I could give you several examples, but some of my friends and family members could be reading this post.   Anyhow, as most of you know, I am more than happy to share everything I do, but I rarely write anything down. As with most culinarians, we just toss around this & that, which concludes with some exceptional dishes. Although I am a prolific writer of blogs and recipes, I only re