you might consider either taking the skin off and/or browning the thighs under a broiler to remove the fat.
the last time I did barbecue, I put some sauce on the bottom of the pot, then layered the chicken pouring sauce between each layer. this helped to cover all the chicken evenly. robin On Wed, Jul 16, 2014 at 8:23 PM, Charles Rivard via Cookinginthedark < [email protected]> wrote: > Tomorrow, I'm thinking of placing 9 chicken thighs, with bone in and skin > on, into a 5 quart crock pot. Barbecue sauce will either be added at the > beginning or near the end of the cooking process. These are very large > thighs. If I do not use the crock pot, I will use the conventional oven. > Any thoughts on when to add the barbecue sauce, how to make sure that all > chicken is sauced, and times and temperature or settings are appreciated. > Thanks in advance. > > --- > Be positive! When it comes to being defeated, if you think you're > finished, you! really! are! finished! > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
