- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Suggestions for leftover and perhaps slightly undercooked chicken quarters
Posted on 7/5/16 at 4:08 pm
Posted on 7/5/16 at 4:08 pm
I smoked a six pound bag of chicken quarters yesterday and had my thermometer into the proper part of the meat. When they hit 165+ I cut the heat and let them rest. I went by temp only and didn't check to see how the leg pulled away, which the first one didn't easily by the time I got around to trying them.
What's your preferred internal temp for quarters? 165+ is safe, but I'm going to have to go a bit higher next time because it had an under cooked texture.
Also, I've got about 7 quarters that I'm trying to figure out what to do with. Could these go back into an oven or grill again (they're refrigerated now) without drying out? Perhaps try to pick the meat and toss it in soup or something? What would be the best way to heat this up and cook it slightly further?
What's your preferred internal temp for quarters? 165+ is safe, but I'm going to have to go a bit higher next time because it had an under cooked texture.
Also, I've got about 7 quarters that I'm trying to figure out what to do with. Could these go back into an oven or grill again (they're refrigerated now) without drying out? Perhaps try to pick the meat and toss it in soup or something? What would be the best way to heat this up and cook it slightly further?
4
Posted on 7/5/16 at 4:18 pm to Degas
Chicken Soup
Chicken Quesadilla
Chicken Tacos
Chicken Enchiladas
Chicken Salad
Chicken and sausage gumbo/jambalaya
Chicken Stew
Chicken Fricasse
Chicken Quesadilla
Chicken Tacos
Chicken Enchiladas
Chicken Salad
Chicken and sausage gumbo/jambalaya
Chicken Stew
Chicken Fricasse
Posted on 7/5/16 at 4:27 pm to CHEDBALLZ
I think that just about covers it.
ETA:
Chicken Sauce Piquant
Chicken and Dumplings
Chicken Tetrazzini
ETA:
Chicken Sauce Piquant
Chicken and Dumplings
Chicken Tetrazzini
This post was edited on 7/5/16 at 4:31 pm
Posted on 7/5/16 at 4:33 pm to Degas
Smoked chicken will make very good gumbo or chicken etouffee. Also, chicken salad if you cook them a bit longer, but that's a lot of chicken salad. You could freeze the gumbo/etouffee.
Posted on 7/5/16 at 4:42 pm to Degas
I generally go 165 on white meat, 175 on dark.
Posted on 7/5/16 at 5:03 pm to LSUfan20005
quote:Thanks. Will go at least that next time.
175
This post was edited on 7/5/16 at 5:57 pm
Posted on 7/5/16 at 5:35 pm to Degas
165 plus carry over heat should have worked just fine and dandy. If the starting temp of the chicken is too cold or maybe the bones might still be frozen, then that could result in slightly undercooked chicken. (You are probably thinking 165 is 165. I'm just saying the coolness of the bones could reduce the carry over heat.)
Letting the chicken sit out on the counter in a single layer for about an hour before cooking should help ensure a not too cool and even starting temperature.
Letting the chicken sit out on the counter in a single layer for about an hour before cooking should help ensure a not too cool and even starting temperature.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News