Chicken Roasted Unevenly
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…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude