Instructions

1. Unfold the folding proofer and set it up to a ready-to-use position. On a platter, pat the thighs dry and sprinkle 1/2 teaspoon each salt and pepper on the chicken and place them in the bottom of a large heavy bottom lidded dutch oven.
2. Mix together the vinegar, 1/2 cup of the honey, garlic, minced onion remaining salt and pepper. Pour over the chicken.
3. Place the large pot onto the metal bottom of the folding proofer. Cover the pot with a tight fitting lid and then place the folding proofer lid on top to close. Press the slow cooker button and set the temperature to 195F.
4. Let this cook undisturbed for 8 hours. Do not remove the lids or peak.
5. When 8 hours is up, remove the pot from the folding proofer (use pot holders) and place the pot on top of the stove. Line a rimmed baking sheet with foil and place a cooling rack inside. Remove the chicken carefully and place it on top of the cooling rack.
6. Once the chicken is removed, turn the heat on for the pan to medium high and bring the mixture to a rolling boil stirring/scraping the bottom to prevent burning. Once it boils add in the rest of the honey (1/4 cup, parsley and red pepper flakes). Reduce the liquid to about half and thicken it up. *Note it will thicken up upon cooling into a smooth syrup.
7. While the glaze is reducing, turn the oven broiler on to high and place the chicken in the oven to crisp up the skin ~5-8 minutes.
8. Once crisp, remove the chicken from the oven and drizzle some of the glaze on top prior to serving.