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Chicken Roasted Unevenly

By : | 0 Comments | On : October 31, 2013 | Category : Recipes

To render fat and melt tough tendons, the dark meat really has to hit 180F in my opinion, while the white meat should not go above 150F in the thickest part of the breast (I know that the USDA says 165, but I’ll take the slight risk for juicy breast Reading More May Cause Envy…  

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