off to the NBA...
...with the rubber chicken I did today. Seriously, this was the toughest, most terrible chicken I've ever made. WTF?
I cooked the thing on 375 to 400, for a little less than 2 hours. Juices were clear, internal temps were good...and I couldn't tear the skin with an angle grinder. It was super salty, and I didn't brine it, so I guess it had brine added.
I had the chicken on a rack, on top of a pan, to keep the heat indirect, and up out of the juices. I've done this before, no problem. What the heck happened here today?
Such a waste, I threw the whole thing out.