Wanted to share a problem I've run into cooking my comp chicken legs. I do a butter bath in pans and towards the end of the cook the pans get covered in foil to finish the cook. When I pull the pans out of the fec and take the foil off the top of the pans I notice all the legs I've cooked have a small busted place on the shaft about an inch away from the knuckle or the end of the leg. The busted place is about the size do a dime and it happens on the same place on all the legs. I figure its a tendon. Has anyone had this particular problem and what can be done to avoid this?.