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Unread 09-26-2013, 08:33 PM   #1
Knows what a fatty is.
Join Date: 04-07-11
Location: Ellwood City, PA
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Default 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.
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