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Posted on 11/19/24 at 2:23 pm to tigerfoot
To keep chicken breast tender, brine it for 1-2 hours, cook at 325°F-350°F, and use a thermometer to remove it at 160°F, letting it rest to 165°F. Position legs toward the hotter oven area, and baste with juices during cooking to retain moisture and ensure even cooking.
After baking please make sure to add the baked chicken in durable packaging such as [link=(The Box Zilla)]https://www.theboxzilla.com/[/link] offers, to keeps your chicken safe for longer period of time.
After baking please make sure to add the baked chicken in durable packaging such as [link=(The Box Zilla)]https://www.theboxzilla.com/[/link] offers, to keeps your chicken safe for longer period of time.
Posted on 11/19/24 at 2:30 pm to tigersbh
Thanks for the replies.
Gonna find a better bird, brine, cook lower and look at adding some different herbs. Appreciate the responses
Gonna find a better bird, brine, cook lower and look at adding some different herbs. Appreciate the responses
Posted on 11/19/24 at 4:57 pm to KosmoCramer
quote:
Spatchcock
You can stop reading here. Crispy skin all over, your chicken back is ready for stock.
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