Chicken Temp.

Steve

At what temp. do you remove butterflied whole chicken, I did one the other day and the breast were a little dry.

Nature Boy

Steve,
165 in the breast works like magic! A brined bird can stand higher temps, but 165 in the breast has always been perfect for me. The dark meat can stand 180, but the breast has a pretty small window between done and dry.[p]Cheers!
Chris

Unknown

Nature Boy,
You may want to pull the breast at 155º and let them rest, they will hit 160 to 165º but won't dryout.
Jim

Nature Boy

Jim Minion,
I have gone with 160 with good results, but not tried 155! I will try that next time.[p]Have you been able to achieve cooking a whole chicken and have the breast come out at 155, and the thighs be done too?? [p]Cheers, Jim!
Chris

Joel Ferman

<p />Steve,
Yeah, what they said.....
-Joel[p]

Dock of The Woods

Joel Ferman, I thought your chicken had an accident before it set down on the rice, then I realized those where just Black Berries. We don't get Black Berries around here until late June or early July. Sure is a good looking chicken! Almost as good looking as the 2 1/2 lb. Hamburger![p]Hugh, "Sitting on The Dock of The Woods" my mouth is still watering!

Unknown

Nature Boy,
If you let the hind quarters take the heat first through out the cook, you can get close but it's not easy.
Jim

The Naked Whiz

Steve,
I do my spatchcocked chickens on a raisded grid at 350 degrees for 1 hour. The birds are always between 3.5 and 4.5 pounds and they come out perfect. I have directions on my webpage at www.nakedwhiz.com.[p]TNW

The Naked Whiz

The Naked Whiz,
That damn ENTER key jumped underneath my finger when I was trying to hit the tab key. Here is the link to my recipe:[p]TNW
[ul][li]The Naked Whiz's Recipe For Spatchcock Chicken[/ul]

Steve-O

Steve,
I have followed the Whiz's spatchcocked chicken recipe numerous times and it is perfect. I don't know why it works, but one hour and you will have the best chicken you have ever eaten! In fact, I think I will do one this Sunday.