Thinking about how roasting skin-on chicken is all about getting the outside to crispy and the right level of Golden Brown and Delicious at the same time the internal temperature finishes up somewhere between 150F and 175F depending on dark vs light meat.
Example is a whole bird vertically roasted seems to work well around 325, and wings work best at 475-500, and spatchcocked birds are somewhere in between, I came up with this relation, where TInch is the thickest part of the chicken (or pieces) in inches and the output is the Temperature to roast it at to get the skin and inside to finish simultaneously.
TempF = 21 * TInch^2 - 150*TInch + 600
Came up with this with only a few data points so more would be helpful.
Considering another curve for chicken cooking in oil (i.e. deep fry), but haven't enough data points yet and in that case the browning depends on the surface treatment and breading etc.
Example is a whole bird vertically roasted seems to work well around 325, and wings work best at 475-500, and spatchcocked birds are somewhere in between, I came up with this relation, where TInch is the thickest part of the chicken (or pieces) in inches and the output is the Temperature to roast it at to get the skin and inside to finish simultaneously.
TempF = 21 * TInch^2 - 150*TInch + 600
Came up with this with only a few data points so more would be helpful.
Considering another curve for chicken cooking in oil (i.e. deep fry), but haven't enough data points yet and in that case the browning depends on the surface treatment and breading etc.
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