While doing some homework on pizza related stuff, I ran across this:
I was shocked to see this:
"After the pizzas were fired off, I noticed that the grill was still holding at a steady 600°Fâ€â€a great temperature for roasting a spatchcocked chicken.
600?!
Has anyone tried cooking a chicken at that high a temp? how'd it turn out? I would think the skin would certainly get crispy at that temp, but I'm not convinced the rest would turn out well.
I was shocked to see this:
"After the pizzas were fired off, I noticed that the grill was still holding at a steady 600°Fâ€â€a great temperature for roasting a spatchcocked chicken.
600?!
Has anyone tried cooking a chicken at that high a temp? how'd it turn out? I would think the skin would certainly get crispy at that temp, but I'm not convinced the rest would turn out well.
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