pin with a toothpick? wrap with string? or what?

RRP · November 2018

Today for my first time I deboned a split chicken breast and that was easy. Then I deboned 4 thighs. I never researched the method so they looked like a Mexican **** fight and my birds lost! Anyway.. I got the deboning done, and rolled out. I had enough sense to leave enough skin on so as to use a package wrap around to make what I thought was the "muffin" look I have seen here. Now after the fact it looks my "muffins" didn't stay wrapped. Do you guys pin them or what?
TIA! Ron

marysvilleksegghead · November 2018

Hey Ron, after seeing this technique a few times on BBQ shows, I don't recall any toothpick or string wrapping.
https://foodsogoodmall.com/recipe/201309how-to-make-muffin-pan-chicken-thighs-html/

RRP · November 2018

marysvilleksegghead said:

Hey Ron, after seeing this technique a few times on BBQ shows, I don't recall any toothpick or string wrapping.
https://foodsogoodmall.com/recipe/201309how-to-make-muffin-pan-chicken-thighs-html/

Thank you, kind Sir

gdenby · November 2018

2 things. Don't be discouraged. Took me about 40 thighs to get half way good. 1 trick. If the thigh includes a portion of the back bone and pelvis, pull off/ cut away the skin and set it on the side. Cutting away those bones is still not easy for me, and I've done hundreds by now. That way, if the meat is sort of mangled, the skin is still a single sheet.

Side note: After scoring down to the joint, its usually easier to wrench the pelvis and thigh bone apart. That makes a gap so the blade can finish the separation.

I often use a half toothpick to put it all back together. That also works if the meat is getting stuffed, like in a saltimboca.