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Cooking & Baking

(10,243 posts)

11. Make sure the probe is in the thickest part of the thigh, and not touching the bone.

Fri Feb 10, 2023, 01:55 PM

Feb 2023

Let the chicken rest for about 15 minutes. This will allow some carry over cooking.

Make sure the probe is correctly calibrated.

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Frankly, I’d go to 170-175° in the thigh. 165° is the safe temp for chicken, but the thigh needs more heat to be fully done.

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Help me out here. I am a failure at roasting chicken. I use a [View all] japple Feb 2023 OP

Get a better thermometer is the obvious answer Hugh_Lebowski Feb 2023 #2

I cook it in a metal roasting pan with a rack. japple Feb 2023 #18

I check the instructions on the outer packaging. ProudMNDemocrat Feb 2023 #4

Make sure it is fully thawed out CountAllVotes Feb 2023 #5

If I accidentally pull mine out a little too early ... Hugh_Lebowski Feb 2023 #6

I don't cook much any more CountAllVotes Feb 2023 #7

I just got through picking the bones off that bird. My neighbor's japple Feb 2023 #19

Do you have a BBQ grill and does it have an upper grill deck? randr Feb 2023 #8

Is the same as spatchcocking? usonian Feb 2023 #12

Yeah, that's spatchcocking tishaLA Feb 2023 #15

I do have an electric patio grill, but don't think it's japple Feb 2023 #20

You would need one large enough to layout the whole chicken randr Feb 2023 #24

look into spatcocking.... getagrip_already Feb 2023 #9

You're on the right initial track hippywife Feb 2023 #10

Thanks, will do this calibration with my meat thermometer. japple Feb 2023 #21

Like you, I tried all methods and madness lillypaddle Feb 2023 #13

Well, I just turned 73, so maybe my time has come!! I like japple Feb 2023 #22

This reminds me of other uses for time travel. PoindexterOglethorpe Feb 2023 #26

Nah, 25 year old lillypaddle lillypaddle Feb 2023 #27

I may be wrong but I cook my chicken longer than recommended. Paper Roses Feb 2023 #16

Thanks a bunch. Hearts to all. I now have a few quarts of lovely japple Feb 2023 #23

Okay, now I want chicken lillypaddle Feb 2023 #25

What you are describing isn't blood and is a poor indicator of doneness Major Nikon Feb 2023 #28

Just cook it longer! PennyC Feb 2023 #29