Take it slow
—or duck, you need to let the fat underneath render out slowly. If you try to crank the heat and crisp them faster, you'll get rubbery fat and burnt skin that seizes up. Tragic! It will take about 15 minutes to properly render the fat in chicken thighs orFun fact: the more sausage links you cook at once, the less likely they are to burn.
If they're closer together, they'll steam and brown at the same time, and therefore will cook all the way through instead of being caramelized on the outside and raw pork on the inside. Use a medium heat, turn often, and be patient. It's going to take close to 10 minutes. You can alsoOur editor-in-chief Adam Rapoport describes the ideal bacon-cooking setup as a "bacon-fat hot tub.
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