First thing is to setup a suitable pan. I lay in a coat of oil, to help prevent sticking.

Next trim off extra skin, and place skin down in the pan. I seasoned with “Meat Church” “Holy Voodoo” rub. I applied 6 grams total rub, 1.5 gram is a serving, so 4 servings is 4 gram carbohydrate spread over 10 pieces of chicken. Slice up 1 stick of butter, and spread to slices around.

Next, load into your cooker, or oven at 350F. Set time for 90 minutes

After 90 minutes, pull from pan and go direct on grate. If you LIKE gravy, keep the dripping from the pan.

You can start checking with a Precision thermometer, when about 165F, it’s safe. Some may like it better at 180F

Now that’s good Looking Chicken. Moist and tender.