I cooked some chicken legs last night on my kamado joe at about 350F (with a cyberQ) until they temped around 175-180F. they were quite juicy and I was happy with the flavor. however, they were noticeably less tender than I would like. by tenderness, I mean the connective tissue was still quite elastic. it didn't bother me too much, but the wife only ate one and complained that she couldn't get a satisfying bite because there was too much chewiness going on.
what is the best method to maintain juicy chicken legs but also let some of that connective tissue convert to collagen or whatever (something less chewy)?
lower cook temp for longer?
let them cook to a higher internal temp?
if this is a tired/common topic, please feel free to just post a link. thanks!
what is the best method to maintain juicy chicken legs but also let some of that connective tissue convert to collagen or whatever (something less chewy)?
lower cook temp for longer?
let them cook to a higher internal temp?
if this is a tired/common topic, please feel free to just post a link. thanks!
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