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Is this normal?!

rholtrholt Posts: 368
So I just finished doing two spatched chickens and they turned out mediocre at best. I guess just seasoning on the surfaces of the birds was my first mistake. The skin was crispy at first when taken off the egg but softened quite a bit while resting. I had forked the skin to let the fat drip out. The main thing I found a little off putting was that the texture of the chicken was a little "mushy" I guess you could say. I had a thermo that registered 180 and 160 in thigh and breast respectively so I know they were cooked to temp. I guess the whole experience was kind of a bummer when it was all said and done. Any suggestions for improvement welcome.

Oh, cooked indirect at 370-390 for a little over an hour. On an XL if it matters.
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Comments

  • Cooking raised direct should give you the crispy skin you seek.  I'm not sure what you mean by mushy texture.  Whenever I cook chicken raised direct, I like the results.

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

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  • U_tardedU_tarded Posts: 1,266
    First one? Assuming so my wife said the same thing the first time I did one the juiciness of snatch plus the fact we are used to overcooked chicken tends to lead to this reaction. Take it another 5 degrees and it will probably be more like "standard" chicken
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  • rholtrholt Posts: 368
    Ha ha ha. Juiciness of snatch....fairly accurate description. Yes I guess I am more used to the grilled variety of chicken with a somewhat more firm texture. The chicken I produced was juicy but not in a delicious way. More like a questionably bland way.
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  • U_tardedU_tarded Posts: 1,266
    haha typed that on my phone.  guess one of those famous autocorrect errors.  
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  • U_tarded said:
    haha typed that on my phone.  guess one of those famous autocorrect errors.  

    that is funny right there

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  • U_tarded said:
    First one? Assuming so my wife said the same thing the first time I did one the juiciness of snatch plus the fact we are used to overcooked chicken tends to lead to this reaction. Take it another 5 degrees and it will probably be more like "standard" chicken

    Auto correct is pretty neat....funniest thing I've read in a long time.
    U_tarded said:
    First one? Assuming so my wife said the same thing the first time I did one the juiciness of snatch plus the fact we are used to overcooked chicken tends to lead to this reaction. Take it another 5 degrees and it will probably be more like "standard" chicken

    U_tarded said:
    First one? Assuming so my wife said the same thing the first time I did one the juiciness of snatch plus the fact we are used to overcooked chicken tends to lead to this reaction. Take it another 5 degrees and it will probably be more like "standard" chicken

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  • Indirect chicken, spatched - cook at 425 dome, a little corn starch with your rub, skin will be crispy. Drip pan only, no liquid in it. 

    Direct raised at the temps you used. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • rholtrholt Posts: 368
    Good advice. Thanks skiddy.
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