Chris, the fat under the skin is the best part...sometimes I even augment it with a little butter just to be sure there's enough!
What temperature did you cook the thighs at? I think it was Myron Mixon that either developed or popularized the method but I'm not sure what temperature he recommends.
Thanks for the reply Screaming,
I cooked them around 325 to 350 in the egg. I think I am not going to remove the fat for underside the skin again. They looked really good, like the skin had cooked enough, but alas that was not the case.
Yes it was Myron Mixon who talks about them. I have a new family member who doesn't like bones in their chicken, so I was experimenting with boned chicken. I have done some more research on the web on this subject and found a couple of things I am going to try, in addition to the fat under the skin, the next time I try this dish. It really presents well, especially in a more formal setting. They are quite easy to eat with a knife and fork. I served them up with a Alabama white sauce and baked potato with sour cream butter and chives, garnished with parsley.
I will post any new discoveries I make as I continue to work on this.