The first whole chicken I did on the grill (spatchcock style/butter fly) I waited for an IT of 165. Took it off and didn't like the texture of the breast meat....rubbery :-(
My ole lady did one in the oven and we took it out in an IT of about 175. Wayyyyyyy better! The meat was juicy, dark, tender & fell off the bone.
I don't know why people say internal of breat meat 160-165?
Does anybody else cook there whole chickens and try to shoot for a hotter breast IT?
Edited by finsfree - 1/15/14 at 7:43am