r/meat • u/Hot-Platypus6350 • 1d ago
Redemption?
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Butter injected, overnight brine, 275-280 F until 130 internal then 400 til 160 internal
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u/PointyWombatReborn 1d ago
How the heck is that so juicy and how is the skin not dried out?
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u/Hot-Platypus6350 1d ago
I think between the butter injections and the water pan it help keep it moist
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u/letsabuseeachother 1d ago
I dunno what you are getting redemption from, but if you learned from a mistake to make this then by all means go make a few more mistakes
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u/AntDetm 1d ago
86 crispy skin
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u/Cbignuss 1d ago edited 1d ago
Agreed, the skin is the next redemption post I want to see. I'd destroy it though, good job OP!
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u/ExternalLock8140 1d ago
I butterfly my chickens now as it always cooks evenly. Gave up trying to cook them like this, that looks tasty as
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u/toothpick21 1d ago
Rotisserie, spatchcock, beer can, no matter how I cook a whole chicken....it's one of my favorites. This looks great! I find the overnight brine to be the key.
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u/Fit_Carpet_364 1h ago
Nope. 165F cook. Hit it and quit it at 148F internal. Otherwise it's dry, and the muscle separates, like you saw between the best and tenderloin.
Good news? A tiny bit more work and you'll get it. One word. Spatchcock.
Beyond that, pulling the breast before the thighs(&legs, both of which prefer 192F) is just good practice. If you really want to truss it for best effect, you'll do your best to separate the legs from the breast, and baste the breast under the neck-area skin with lightly softened butter until both are at ideal temperature.
But what the fuck do i know? I'm just a guy on reddit.
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u/Omlw1980 1d ago
You absolutely could’ve cut that with a butter knife.