Today was the day. I bought 15# of drumsticks. I was not sure of per pound count. I ended up with 40, and figuring I would need maybe 25, as I was doing 2 larger breasts and 3 boneless skinless thighs SV to make shredded chicken. We bought a bag of potato pearls, I broke it down in to 2 batches, so there wasn't so much waste.
I decided to do 30 and i would have one or two to sample. I found out after I had them on that there would be taco salad, and buffalo chicken dip, or I would not have made as many as I did. Took 28 I picked up a full size aluminum pan and a cover for it, figured we would drop it in a cooler with a few towels to keep them warm. Did them in the PB Copperhead 7 at 165 for an hour then upped temp to 385 took them off around 168 to 172. I had seasoned them with the BBQ rub we make up and when I bumped the temp i sprayed with some olive oil, only oil sprayer I could find. Once I panned them I gave a light spray again before closing them up and into the cooler.
The shredded chicken I did SV 152 for 3.5 hours. Took it out left it rest a bit until I got the mixer and the little pork puller rods I had for it out. I had to hand shred a few pieces and then seasoned it with the same seasoning, was going to sauce it before adding to the slow cooker but decided to leave it the way it was and if they wanted sauce they could add it. I was very surprised it was really good, why I didn't sauce it. the GF liked it the way it was also.I did add back in most of the liquid from the thigh bag just to help keep it more moist in the slow cooker. The picture is a 4Qt I am figuring I had 4 to 4.5 pound raw.
I also made a pumpkin dump type cake to take, the pies they bought were not very good. So the cake was a hit. The buffalo chicken dip was good and her sister makes a nice taco salad, although not much in the veggie part. Her BIL was really happy as he asked about the buffalo chicken as he was proud he made it himself. I asked him how he got the chicken so fine, canned chicken, it just falls apart in the crock pot, why didn't i think of that, probably because that isn't how I would do things normally.
All in all it all turned out very well and I could have made half of what I made and sill been good. There were 15 legs left, i have some for lunch tomorrow and we have some of the shredded chicken which will find its way into a salad or warmed and used in fajitas for dinner.
Thank you all for your info and advice on different things, I truly appreciate it.
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Topic: Some advice is welcome. Chicken leg cook? (Read 1150 times)