![]() ![]() If they are at all frozen it just means it will take even longer since the colder the chicken is it will just make the boiling stock get cold quickly which will also add to the cooking time. I don’t know if anyone else’s chicken was like this, but that may also add to the timing issues. Second, I noticed that between my normal chicken and the larger thighs that they seemed slightly frozen in the middle. ![]() The bone in (7-ounce thighs) batch took 1:45 (I think this may be where most of the discrepancy was) The larger boneless thigh (6 ounces each) batch took 1:30 minutes to cook.The boneless ones were almost 6 ounces each, bone in was closer to 7. When I went to the store and bought some more chicken I got some of the normal chicken thighs that were on sale, both bone-in and boneless. ![]() I realized this may have been the biggest issue that may have presented itself.
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