I'm cooking chicken chicken chicken - Page 2

LeeNetworX · 12-04-2009, 08:58 AM

Good rule of thumb is 30 mins/lb @ 350, or if you have time, 45 mins/lb @ 325. Whatever you do, you want to make sure internal temp reaches 165' min before you serve it.

Next time rub a little olive oil over the skin of your whole chicken and season with a little S&P. The skin will crisp up a bit, helping to keep some of the moisture in and will also look must better, presentation-wise. And if anyone likes to eat the skin, they will enjoy it.

defector · 12-04-2009, 11:00 AM

Quote:

Originally Posted by LeeNetworX

Whatever you do, you want to make sure internal temp reaches 165' min before you serve it.

This is the key...also you can cook it to 161* and let carry over heat continue cooking it to 165* while it is resting. (About 10 - 15 mins).

HokieDNA01 · 12-04-2009, 11:20 AM

If the Chicken was dry then you over cooked the chicken. I would cook the chicken on separate trays then the potatos next time so you can pull one out if needed. And use a meat thermometer to guage when you hit the 160 mark in the chicken.

Particle Man · 12-04-2009, 11:33 AM

Quote:

Originally Posted by defector

This is the key...also you can cook it to 161* and let carry over heat continue cooking it to 165* while it is resting. (About 10 - 15 mins).

Or you can just go to KFC

Rider · 12-04-2009, 11:38 AM

Why are you even in the kitchen? You should be in bed waiting on your sammich tp be brought to you.

defector · 12-04-2009, 11:47 AM

Quote:

Originally Posted by Particle Man

Or you can just go to KFC

This works as well.
Or Popeyes.
Or he could just wrap the chicken in bacon....

Particle Man · 12-04-2009, 12:13 PM

Quote:

Originally Posted by defector

Or he could just wrap the chicken in bacon....

Win

karl_1052 · 12-04-2009, 01:22 PM

Meat thermometers?

Particle Man · 12-04-2009, 01:24 PM

Quote:

Originally Posted by karl_1052

Meat thermometers?

Unless you're Chuck Norris.

Chuck Norris eats chicken raw.

karl_1052 · 12-04-2009, 01:29 PM

Quote:

Originally Posted by Particle Man

Unless you're Chuck Norris.

Chuck Norris eats chicken raw.

Call me chuck then.

12-04-2009, 11:20 AM	#13
HokieDNA01 WERA White Plate Join Date: Nov 2008 Location: Nashville, TN Moto: 2007 Suzuki GSX-r 750 Posts: 1,404	If the Chicken was dry then you over cooked the chicken. I would cook the chicken on separate trays then the potatos next time so you can pull one out if needed. And use a meat thermometer to guage when you hit the 160 mark in the chicken. __________________ XX>XY 2014 Honda NC700X 2007 Suzuki GSX-r 750 2000 Yamaha XT225 2004 Kawasaki EX250 (sold)

12-04-2009, 01:22 PM	#18
karl_1052 sergeant hatred Join Date: Jul 2009 Location: Ottawa Moto: The bus Posts: 2,723	Meat thermometers? __________________ My wife was afraid of the dark...then she saw me naked and now she's afraid of the light.

12-04-2009, 08:58 AM	#11
LeeNetworX SFL Expatriate #1 Join Date: Nov 2008 Location: ATL Burbs Moto: '09 Triumph Speed Triple Posts: 4,712	Good rule of thumb is 30 mins/lb @ 350, or if you have time, 45 mins/lb @ 325. Whatever you do, you want to make sure internal temp reaches 165' min before you serve it. Next time rub a little olive oil over the skin of your whole chicken and season with a little S&P. The skin will crisp up a bit, helping to keep some of the moisture in and will also look must better, presentation-wise. And if anyone likes to eat the skin, they will enjoy it.

12-04-2009, 11:38 AM	#15
Rider Moto GP Star Join Date: Feb 2008 Posts: 12,156	Why are you even in the kitchen? You should be in bed waiting on your sammich tp be brought to you.