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Old 01-19-2007, 02:30 PM   #11
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To make a fine point on the above recommendations, you shouldn't boil proteins, you should simmer them. Boiling proteins makes them tough and stringy.

Bring your pot of liquid to a boil and put in the thighs. Bring the water back to a boil then turn down the heat so there are just a few bubbles breaking the surface of the liquid and continue to cook it at that rate.

Go with the internal meat temperatures GB gave you, above.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 01-19-2007, 03:08 PM   #12
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Like others have said .. don't boil.

Cooking time for simmering 8 chix thighs depends on their size, what size pot you use, whether they are boneless or bone-in and other things.

Use a big pot. Salt the water.

Use a meat thermometer to tell doneness.

That said, simmering really isn't a good way to make BBQ chicken.

Less is not more. More is more and more is fabulous.
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Old 01-19-2007, 06:12 PM   #13
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Originally Posted by Uncle Bob
Try this....

Spray an oven proof pan...with Pam etc.
Remove skin from thighs...
Salt and Pepper
Pour your favorite BBQ sauce over thighs.
slice a whole onion on top...
cover with tight fitting lid or aluminum foil...
Preheat oven to 350*
cook for 1 solid hour...
Becareful removing lid or foil...lots of steam...will burn you if not careful

Wow! That sounds really good and very simple. I'm going to have to try that myself. Thanks!
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Old 01-19-2007, 06:24 PM   #14
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I usually do a whole cut up chicken...with two whole onions
Serve the peices with onion and some pan drippings..it will be thin..
You can serve addtional bottled sauce on the side if you like...
The breast meat is sometimes a wee bit dry...depending on the size of the bird...Obvioiusly you can be "creative" when it comes to seasoning...garlic comes to mind...as does Worchestersire sauce...maybe Tabasco...and of course your favorites!

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Old 01-19-2007, 07:53 PM   #15
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Hey Pook...

I am not a big fan of tomato based.. full of sugar BBQ sauces either...
Doing this tempers the sauce so it is not so "in your face"...I do find it(BBQ sauce) a good base to start from and add other things to your liking...
I have had in the past some family members that like the tomato based sauces for dipping at the table so that is why I mention it...


seems I used some Hoisin and a little 5 spice one time...Sriracha adds a nice zip too!!

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