I want to try making chicken in a salt crust, but all the recipes I see are for a whole chicken, and not the chicken thighs I happen to have on me (and can afford). Is there any reason why I can't do that with just chicken thighs? In addition, for instructions that say to place aromatics inside the chicken, how would I do that for just thighs?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)