SMOKERLESS CHICKEN : 195 F ????

so i have a small chicken. at 195 its been in the over for an hour and a half. and its only up to 110 degrees !!!.. to me 195f is warming the chicken, not baking it . are those temps shown on the video OK ?.. on the level. and of course i'm going to cook the chicken to 160 internal. but that's my way... either i bump up the oven temp or i eat this as a midnight snack LOL

Find more posts tagged with

Recipes Q's

Comments

tshewman

I prefer to wait (and drink some wine) and use the lowest ovrn b temp. You can always turn up the temp but please know that ~60C with the ~45 min wait before sear will be good. Once you hit 160F and wait, it will continue to go up/cook. I'm sure will be good either way, but what u do from here is up to you. Enjoy not only the chicken but what u learn and please share with us. :-)

Stephen_Rudolph_139227

good idea. maybe i should keep my temp around that and start the cooking earlier. i did bump my temp to 225 degrees and cooked to 150 degrees and finished at 395. the chicken was melt in your mouth good with just the right smokiness. the skin was not leathery as someone else mentioned.

btw

i also did the smokerless brisket which was amazing too. i did have a lot of residual liquid left but the meat was moderately juicy anyway... if you like smoky things , i would suggest that recipe too >

thanks Todd !!! much appreciated.

tshewman

Thanks for sharing! Placing the chicken in the fridge or freezer briefly before placing in the oven may help with he skin as well. I've tried (based on Heston et al and Daniell Humm) and found that it's also helpful to separate the skin from the carcass by running your finger between flesh and skin and separating them before the brine (or blanch if you blanch) and placing it in the fridge.