I just wanted to add one thing, since before the invention of dirt (or my age) I listened to Jacque Pepin and trussed my birds. His logic was a more uniform shape in the oven produced more uniform cooking. I never seemed to have issues using that method and still do on my rotisserie chickens (more because I don't want it flopping around). Since learning to spatchcock, I've found the benefits of faster cooking and more imparted flavor so trussing is now done away with. That doesn't mean trussing doesn't work, it just doesn't have the flavor imparted to the opened bird cavity.
And for the record, yes 160* in the white meat (breast) and 170-175* in the deepest part of the dark meat has worked well for me. But maybe I'm just a "normie".
And for the record, yes 160* in the white meat (breast) and 170-175* in the deepest part of the dark meat has worked well for me. But maybe I'm just a "normie".
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