- Dec 8, 2014
- 33
- 10
Ok so ive done chicken thighs plenty of times, have done them at temps of 320. Havent been able to get the bite thru crispy skin. I think this weekend im gonna attempt scraping the fat from under the skin. Ive read about it and have seen it done on pitmasters on tv. It seems like a real hassle but i kinda wanna try it. Does anyone know of the most efficient way to scrape it? Should i use a sharp knife, a butter knife? Whats the best tool and method for doing this? Any tips are greatly appreciated...