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6-8 servings (12 thighs)
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This mix is excellent on chicken or beef hunks like a bottom round or a steamship round. Baste as you cook.
For the chicken the secret is to slow cook. I like the chicken skin tan or dark in color. We use thighs (less waste).
I buy large chicken parts as I hate dry chicken. The down side is you really need to watch the meat as the fat will flare up when the meat is almost done. The closer to being done the more grease will drip. I keep a spray bottle filled with vinegar just to spray on flare ups. It also adds flavor. Please try and avoid a fire.