CHICKEN CUPCAKE

  

   

   Ingredients

6 medium-sized Chicken Thighs, bone-in and skin on

1 26 oz. Chicken Stock

1 Cupcake Chicken Silicone Mold

1 13x9 Aluminum Pan

1 Cookie Sheet

Poultry Shears

Boning Knife

Huney Muney Cluck Rub, or your favorite BBQ rub

Your favorite Barbeque Sauce

How to prepare cupcake chicken:

                               Remove the knuckles off each end of each thigh bone. Turn the thigh bone skin side down and trim until uniform, and round. They should be about 3 inches across when trimming is complete, and the skin should extend 1/4 of an inch all around the thigh meat.
After trimming, season the thighs on both sides with Huney Muney Cluck Rub. Place thighs skin side down into the silicone mold, and place the mold into the aluminum pan. Add all 26 ounces of chicken stock to the pan. Place on smoker at 300 degrees for 1.5 hours. Remove and flip onto cookie sheet. Reapply rub to the top (skin side) of thighs. Place back on smoker for 45 minutes, still at 300 degrees. Finally, remove and brush lightly with heated barbeque sauce. Place back on smoker for 30 additional minutes to allow the sauce to tack up and caramelize.