Hey y'all,
Got a technique question for ya but let me let you know what has been going on first. In the past few months I have cooked chicken twice. Once was a "Heavy Fowl" and the second (yesterday) was regular Perdue chickens. The Heavy Fowl gave me some trouble as the dark meat wasn't done after 4.5 hours and yesterday one of my regular yard birds had dark meat that wasn't done. Now, I am cooking them at 285-300 for 4 hours and am falling short. Is there something that I can do to the dark meat to help it cook better or am I at the mercy of brining and then injecting the white meat to compensate for the extra time for the dark meat? Yesterday was the first time that I spatchcocked my chickens and one of them turned out beautifully (Pics to follow in another post). What am I doing wrong and what do y'all have to recommend. Thanks everyone...
Got a technique question for ya but let me let you know what has been going on first. In the past few months I have cooked chicken twice. Once was a "Heavy Fowl" and the second (yesterday) was regular Perdue chickens. The Heavy Fowl gave me some trouble as the dark meat wasn't done after 4.5 hours and yesterday one of my regular yard birds had dark meat that wasn't done. Now, I am cooking them at 285-300 for 4 hours and am falling short. Is there something that I can do to the dark meat to help it cook better or am I at the mercy of brining and then injecting the white meat to compensate for the extra time for the dark meat? Yesterday was the first time that I spatchcocked my chickens and one of them turned out beautifully (Pics to follow in another post). What am I doing wrong and what do y'all have to recommend. Thanks everyone...
