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Cooking Poultry

Unknown
Unknown
edited November -1 in EggHead Forum
Today I cooked a whole chicken that had beeb split down the middle. I seasoned well and rubbed with olive oil. I cooked the chicken , turning as necessary until internal temp. reached 180 degrees, and the juice ran clear. Looked great but could not eat as it was so tough. The dark meat was so tough that you couldnt even pull off with your teeth. What did I do wrong. I have cooked poultry before with excellent results. Please help!!!!!!!!!![p]Thanks,
Jolly Lance
2 Shadow Point
Simpsonville, SC, 29681
864-963-8408
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Comments

  • Jim Benenson
    Jim Benenson Posts: 29
    Jolly Lance,[p]You probably did nothing wrong, since you have had previous successes. It sounds like you got stuck with a tough, old bird that never should have made it to market.[p]Jim Benenson
    Santa Fe NM
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  • sdbelt
    sdbelt Posts: 267
    Jolly Lance,[p]Where did you test that the bird was cooked to 180. I cook my breast meat to 167 (or so). 180 is considered the "safe" temp for dark meat, while 170 is considered the "safe" temp for white meat.[p]Depending on where you measured the internal temp of the bird, you may have significantly over-cooked your bird.[p]--sdb
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