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Old 07-14-2012, 11:30 PM   #111
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The joint where the thigh attaches to the body is always the last place to cook through.

188º F is a good temp. for thigh meat. next time check the breast at the thickest part and the thigh in a couple of spots. If you hit at least 165º in the breast and 185º in the thigh, take the bird out, cover it loosely with foil and let it rest for 15-20 minutes. It will finish cooking during that resting time.
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Old 07-14-2012, 11:37 PM   #112
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Quote:
Originally Posted by Andy M.
The joint where the thigh attaches to the body is always the last place to cook through.

188º F is a good temp. for thigh meat. next time check the breast at the thickest part and the thigh in a couple of spots. If you hit at least 165º in the breast and 185º in the thigh, take the bird out, cover it loosely with foil and let it rest for 15-20 minutes. It will finish cooking during that resting time.
I rested it for only 5 minutes because I was hungry. Do you think that might have been part of the problem? Seems like the chicken keeps cooking after it's out of the oven.
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Old 07-15-2012, 12:26 AM   #113
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Thanks for clarifying! How often do you usually check the temperature with the first type of thermometer you described.
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I rested it for only 5 minutes because I was hungry. Do you think that might have been part of the problem? Seems like the chicken keeps cooking after it's out of the oven.
It certainly does keep cooking once out of the oven. Resting it will allow the juices to be absorbed by the breast, thigh, ect. Flipping the chicken breast mid cook and resting for 10 minutes will help out a lot.
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Old 07-15-2012, 12:43 AM   #114
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Originally Posted by Bmhughes89

It certainly does keep cooking once out of the oven. Resting it will allow the juices to be absorbed by the breast, thigh, ect. Flipping the chicken breast mid cook and resting for 10 minutes will help out a lot.
So flipping the thigh mid-cook will work if I'm using a rack?
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Old 07-15-2012, 01:06 AM   #115
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Originally Posted by kitchengoddess8 View Post
So I tried using a meat thermometer and a broiling pan tonight and had some logistical problems.

I attempted to put the thermometer in a chicken thigh while it was in the oven and couldn't reach it because my oven is so small. I ended up having to pull the pan out of the oven, take the temperature of the meat, and put it back. Is this what people normally do?

Also there was a spot on the bottom of one of the thighs that seemed red and undercooked. I don't think I could have left the meat in longer (40 minutes at 400) because the rest of the thigh seemed a bit dry. What could I have done differently?
I usually pull the rack forward to get the thermometer into the meat.
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Old 07-16-2012, 08:07 AM   #116
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Again, I put the thermometer into the breast meat, placing the tip right next to the thigh joint, and pull the bird when the temp reaches 155' F. Like the others, I let it rest 15 minutes before carving. Unlike some, I don't flip the bird. I cook it breast-side up for the entire cooking time. The meat is so juicy, it will squirt you when you bite it. It doesn't matter if I'm giving it a bit of smoke over a divided charcoal Bed on my Webber, or baked/roasted in the oven. It comes out the same.

If you have the time, and you're still having trouble with dry meat, try this. Roast the chicken the day before, making sure to follow the above directions. Carve the meat and place into the roasting pan, or other suitable pan with all of the meat juices that accumulated in the pan. Add enough water to the pan juices to cover. Place int the fridge until the next day, and heat in the juices at 200', until warm enough to eat . Serve hot. The skin won't be as crispy, but the meat will be ridiculously juicy and tender.

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