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Spatchcock Chicken question.
Bamaboy
Posts: 18
Hi, I am relatively new to the forum and I have cooked a few spatchcock chickens. I have followed the directions that I recieved from the forum.....my question is........does the chicken meat always have a slight pink tint to it. Is this normal or should I be cooking longer. No blood running or anything like that.
Comments
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Bamaboy,
pink color may be attributed to smoke, rubs, or maybe not quite cooked enough. Your best bet is to use a thermometer.
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Chef Wil,
What is the best temp to pull for the breast and thighs?
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Bamaboy,
170 in the breast and 180/185 in the thigh
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Bamaboy,[p]For meat temps... Just one of a zillion sites.[p]
[ul][li]Meat Temps[/ul]
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