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#11 |
SFL Expatriate #1
Join Date: Nov 2008
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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. |
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#12 |
My balls, your chin
Join Date: Nov 2008
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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).
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#13 |
WERA White Plate
Join Date: Nov 2008
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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.
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#14 | |
Custom User Title
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I'm not "fat." I'm "Enlarged to show texture." Handle every stressful situation like a DOG: If you can't eat it or hump it, pi$$ on it & walk away. |
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#15 |
Moto GP Star
Join Date: Feb 2008
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Why are you even in the kitchen? You should be in bed waiting on your sammich tp be brought to you.
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#16 |
My balls, your chin
Join Date: Nov 2008
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This works as well.
Or Popeyes. Or he could just wrap the chicken in bacon....
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#17 |
Custom User Title
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I'm not "fat." I'm "Enlarged to show texture." Handle every stressful situation like a DOG: If you can't eat it or hump it, pi$$ on it & walk away. |
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#18 |
sergeant hatred
Join Date: Jul 2009
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Meat thermometers?
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#19 |
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Unless you're Chuck Norris.
Chuck Norris eats chicken raw.
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I'm not "fat." I'm "Enlarged to show texture." Handle every stressful situation like a DOG: If you can't eat it or hump it, pi$$ on it & walk away. |
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#20 |
sergeant hatred
Join Date: Jul 2009
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Call me chuck then.
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