Third cook on my PBC. I split a 7 pound roasting chicken and hung on two hooks (Under the collarbone), took it out when the breast temp read 170. Thighs were barely done.
Don't get me wrong, I was the only one complaining. The family raved and the leftovers were packed into sandwiches last night that the kids will take to work.
That said, the critical part of me is wondering how to do a better job on the thighs next time, I'd like them to be as tender as the breast meat. Any advice?
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
It's sure odd that if your breast meat was 170 the thighs weren't well over that. Typically when the breast is at 160 (plenty done for breast meat), the thighs are 170-180 even. Any chance the bird wasn't completely thawed?
Bought it unfrozen and marinated for 24 hours in the fridge prior to cooking. I used only one re bar (somebody recommended that to get the skin crispier). Pit temp averaged about 270.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
That is indeed puzzling. My next guess would be probe misplacement. Perhaps the probe you used to measure the breast temp was too far through, close to the outer edge and reading artificially high....meaning the breast wasn't actually at 170 throughout, but lower.
That is indeed puzzling. My next guess would be probe misplacement. Perhaps the probe you used to measure the breast temp was too far through, close to the outer edge and reading artificially high....meaning the breast wasn't actually at 170 throughout, but lower.
That would probably do it. Wish there was a way I could go back and check that. Many thanks, makes sense.
The thermometer inserted during the cook should never be considered "Bible." It's only there to tell you when to CHECK your temperature. You still always want to check in various locations to ensure all is well.
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