H
Happy Highwayman
Guest
I did a small 3.5 lb chicken today and it only took about 2.5 hours for the thermometer to read 160 in the thickest part of the breast. The skin looked totally cooked too, very dark. The meat was very juice and tender as heck. The skin however was quite rubbery and inedible (I guess it's not a rotisserie chicken or anything).
Does this make sense? It cooked between 210 and 225.
Does this make sense? It cooked between 210 and 225.