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How to make spatchcocked chicken intensley tender and juicy?
Hello eveyone, I hope you all are doing fine. I cooked a chicken tonight, and it was very good, but not as juicy as usual. I cooked it @350* for 40 minutes, and the breast temp had already reached 174*. I then wrapped it loosly with foil and put it bach into a cooling egg for about 30 minutes. I don't know if there is enough fot in a chicken to make it like pulled pork by getting temp up to 190-200, or if I need it away from heat as soon as it reaches 170*. Thank you for any responses.