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Competition Chicken Questions

post #1 of 4
Thread Starter 

I have my first comp coming up and the three categories are Chicken, Pork, and Ribs. I have been looking at a lot of threads and most everyone turned in 6 pieces. The comp I am entering requires 8. I was wanting to include whole thighs like I see on here. I like the look of it but I dont think I can get 8 thighs in a box. Anyone have some suggestion on how I should do the box? Whole, sliced, pulled? Also, where can I get the boxes for the comp do they give them to you usually or do I have to purchase them?

post #2 of 4
They should provide the box.

I would trim them a touch. You can also over lap them a bit, like shingles.
post #3 of 4
Quote:
Originally Posted by jarjarchef View Post

They should provide the box.

I would trim them a touch. You can also over lap them a bit, like shingles.

Sounds like a plan!

post #4 of 4

Boxes will be provided at the cooks meeting.  8 thighs is more than normal, like JarJar said you could shingle them or debone them and do them cupcake style.  They may be using larger boxes as well.  If it is a larger than normal box, then you could probably fit 8 thighs and 8 slices of breast meat, otherwise, cascading (shingled) from the hinge to the front will probably be your best bet.  What organization is this under, KCBS, FBA?  No matter what, good luck and have fun!  They are a blast.

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