http://www.recipesonrails.com/recipes Recipes On Rails: New Recipes tagged with chicken,egg http://www.recipesonrails.com/recipes/490 <p><img alt="image not found" src="http://www.recipesonrails.com/system/photos/490/thumb/490.jpg"></p> <strong>Ingredients:</strong><br/> <p> <em>Chicken</em><br /> 12.0 each Chicken Thighs brined<br/> 2.0 clove Garlic sliced very thin<br/> 8.0 sprig Thyme <br/> </p> <strong>Instructions:</strong><br/> <p> <p>Season both sides of the thighs with salt and pepper. Place one sliver of garlic on each thigh. Use two sprigs of thyme for three thighs</p> </p> <p> <p>place three thighs (one serving) in each boilable bag. Try to keep the garlic sliver on each thigh, and the thyme aligned on the thighs, but this is not critical. </p> </p> <p> <p>Seal the bags, and place them in the water. I did these at 160F or 71C. Allow them to cook in the water for about 2 hours. </p> </p> <p> <p>When they come out, you can see that some fat has rendered, but not much, and some liquid has come out of the chickens. Rest assured they are VERY moist.</p> </p> <p> <p>In fact, they are so moist, you have to dry them off. </p> </p> <p> <p>Season with your favorite Dizzy Pig rub.</p> </p> <p> <p>Place them on a pre-heated to 400F egg. </p> </p> <p> <p>Cook for 4 - 5 minutes per side. Once you turn them, baste with your favorite barbeque sauce. Serve and enjoy :)</p> </p> <p> <strong>Servings:</strong> 4<br /> <strong>Prep Time:</strong> 4 hours <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= "http://www.recipesonrails.com/recipes/490 " />http://www.recipesonrails.com/recipes/490 </a> </p> 2012-05-22 05:49:58 UTC