How do you keep the skin from becoming "rubbery"?
How do you keep the skin from becoming "rubbery"?
I did it once. My recipe called for basting throughout the cook which I didn't do. I used the beer can stand with a can of beer and skin wasn't rubbery at all. Also water in the pan. seemed ok to me.
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Crank the temperature up to 300
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I go one hour at 225 then crank the temp to 300.to finish
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Throw them under the broiler for a couple mins.
Use a thermometer, stick it into the thickest area of the chicken parts being cooked (suggest same ... all thighs, breasts, etc.).
Once you're at 148-150F, put that puppy on NUCLEAR and check it at 10 minutes and again every 5 minutes or so forward.
Just cook it the entire time on like 375. Skin will be crispy and delish.
Spot on advice….. no need or reason to cook a chicken at low temps.Originally Posted by RoadrashPaul
Beer butt chicken or whole Turkey @ 350-375. Brine before cooking. The skin will crisp right up, and the meat is super moist. Cooking too slow dries it out.
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