Cowboysfan8
Footballguy
Thanks. Will doNope, just pull the skin back, cut the tendons and slide the skin back on.Do you french them and then pull them out or some other method?While you have the skin rolled back, cut out the tendons in the legs. I do this every time I cook chicken legs and it's a game changer.Americas Test Kitchen has seriously elevated my chicken game. Roll the skin back on bone in chicken legs and thighs and salt the meat then roll the skin over where it was before pellet grilling skin side down at 450 for 20 mins then flip and 10-15 mins more til 180 degrees. So good
Like this: https://youtube.com/shorts/4mR5W_AeYOo?si=TJPxRPerouwxD3t5
Salt that meat while you’re in there