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bone-in chicken breast
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sharhamm
Posts: 258
The egg continues to amaze me.
Usually do spatchcock but DH brought home two bone-in breasts tonight.
Covered them with a dusting of Adobe Seasoning with Cumin.
Cooked them between 350-400 on the mini, direct. Breast side down for 20 minutes and them turned them over. Pulled them at 155 degrees. This was the most moist chicken I have cooked. Sorry forgot to take photos.
Usually do spatchcock but DH brought home two bone-in breasts tonight.
Covered them with a dusting of Adobe Seasoning with Cumin.
Cooked them between 350-400 on the mini, direct. Breast side down for 20 minutes and them turned them over. Pulled them at 155 degrees. This was the most moist chicken I have cooked. Sorry forgot to take photos.
Comments
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Just joined how do I post... sorry you were first on the list
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Tic, you just posted. Welcome to the forum.
GG -
The seasoning sounds good. Poultry when done in the egg will always be very moist cooked to that temperature range.
Take some pictures it would have been nice to see these.
FYI - USDA says poultry safe at 165°. Possibly the rest took the breasts into the 'safe' zone.
GG -
Thanks but still not sure how to start my own thread
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On the screens you are looking at you will see ::post new topic::
Some of the links are large and some are small in size. Just click on one and type as you did to comment here.
Welcome to the forum.
GG -
Sounds delicious. Here's a bone in chicken breast favorite of ours that I posted some time back. You might like it - as we sure do!
http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=303
BTW the email addy shown there is ancient history!Re-gasketing America one yard at a time. -
You the Man GG
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Ron, if you have the picture available or a link to your original write up post it. The recipe sounds great.
Kent -
I don't have a picture as I posted that recipe before I even owned a digital camera. Just the same being bone-in the presentation on the plates dictate rib side down which isn't such a picture bonanza anyway! The treat here is really in the taste that follows using an inexpensive cut of chicken! Seriously - try it and let me know your impression!Re-gasketing America one yard at a time.
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Depending on how much and how heavy the rain is this weekend we will give it a try. Originally I had planned doing a lot of egg'n this weekend.
GG
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