Both, it’s for flavor as well as developing that ever elusive bite through skin. The butter is more for flavor, but the braise renders the fat and softens the skin to the perfect consistency. There are two ways to achieve bite through skin. One is high heat and crisp it up, which is nice but in my opinion less consistent. Second is the broth butter braise, which is just about bullet proof. Good luck! Let me know how it goes if you give it a shot.
My first try with the butter braise skin side down in the pan and wow what a hit!! The whole thigh skin and meat was melt in your mouth. I think these "automatic" smokers that use a fan require different methods to get bite thru skin because the fan constantly pumps in new air into the chamber which dries the skin out and makes it tough and rubbery
Thighs are my favorite! Looks so good!
Thighs are my favorite too! Every time I make them I eat until I am as fat as a tick.
These look amazing although I normally don’t eat dark meat. These look tempting.
Thank you!
Wow! That looks delicious!
Thank you! I really appreciate it!
Looks delicious!!
Thank you!
I bet your neighbors hate you for sending all those fantastic smells thru the woods to their backyard. This one is a keeper.
I have caught them peeking through the bushes from time to time. 🙂
❤
Thank you!
Ok I need explanation plz.
My main goal is bite thru skin.
So why use chicken stock and butter? Is it for flavor or bite thru?
Thx
Both, it’s for flavor as well as developing that ever elusive bite through skin. The butter is more for flavor, but the braise renders the fat and softens the skin to the perfect consistency.
There are two ways to achieve bite through skin. One is high heat and crisp it up, which is nice but in my opinion less consistent. Second is the broth butter braise, which is just about bullet proof.
Good luck! Let me know how it goes if you give it a shot.
My first try with the butter braise skin side down in the pan and wow what a hit!! The whole thigh skin and meat was melt in your mouth.
I think these "automatic" smokers that use a fan require different methods to get bite thru skin because the fan constantly pumps in new air into the chamber which dries the skin out and makes it tough and rubbery