got two of these in the oven rn, going to flip in 20 minutes. When I poke them with my thermostat, what part do I poke them at?
Also, started them at 425 degrees but noticed online that most people say 350-375 so I lowered the temp after they'd been in for roughly 10 minutes. Also browned them on the stove before putting them in to get some poultry juice to make a a butter glaze with redewine, poultry sweat, and butter I'll pour over after.
Asher Morgan
the thickest part (uhhhhh thicker)
Kayden Torres
>where poke
It doesn't matter. They're going to be overcooked anyway.
Daniel Ross
but why?
Ethan Young
where the word thigh is
Michael Smith
They don't look overcooked yet to me, and this is 30 minutes in.
Jose Turner
...
John Martinez
why the foil nigger
Ryan White
Iy'ain't gonna dirty my Red Coppa cookeh shiet!
Owen Kelly
temperature was roughly 180, im thinking i needed more salt and some lemon.
Josiah Wilson
oh okay, you're brain damaged, that explains it
Nolan Powell
It tastes like canned tuna and ketchup, but in a good way?
Lucas Peterson
...
Levi Bailey
165F and its a done deal.
Blake Stewart
Looks like a sloppa of the shietta
Evan Martinez
Was my second time baking chicken, I posted my first time last week. desu I'm probably not going to do a cut like this again, some parts cooked more than others and I wasn't crazy how it turned out unless I was making a sloppy bbq chicken samich or something. Next time I will stick to one type of cut and try not to have it too hot starting out like this time.
Jordan Diaz
dude it's already in a pan, why the fuck are you putting a layer of aluminum foil
Nolan Perez
DId you get center temps of 165? that looks kinda underdone.
Tyler Mitchell
-I clean everything I use while I cook, if I can minimize any of it I will.
That was before I put them in and moved them over to my makeshift pan. I put two small pans under it to catch the grease and it worked for the most part. I bought my Red Coppa and another cheap cookie sheet so I wouldn't have to rely on that anymore.
Xavier Jackson
are you cooking on a fucking broken mirror now
Ryder Kelly
oh, ok. sorry.
Blake Brown
was last week and was tin foil.
Nathaniel Jackson
you cook it at 400F all the way through otherwise you get sloppy skin. And you cook it until 180F for them tender thighs and legs. cooking to 165 is too stringy, and dark meat is still juicy at 180F.
Lincoln Rogers
165f is where people go "mmmm that's juicy", 180f is where they go, "yeah that's tasty".
As long as nothing is pink, you're good.
Kayden Thomas
Pretty much this. You can't overcook thighs or legs. Blast those bastards at 400 for an hour, they dgaf.
The last thing I want when cooking dark meat is juicy chicken. I want tender, flavorful, succulent meat bathed in rendered fat.
Oliver Moore
I'm amazed people can cook on Veeky Forums. This is perfect.
Jacob Brooks
This is why when you spatchcock a chicken it doesn't come out with uneven doneness. The legs are smaller but the dark meat has so much more fat. Jacques Pepin's recipe is perfection.