What's The Best Temperature To Cook Chicken?

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Have you ever wondered how the cooking temperature affects the tenderness and flavor of your chicken? I sure have! So, I decided to put it to the test by cooking two identical chickens using two very different methods. One was cooked low and slow at 250°F, while the other went fast and furious at 350°F. 🌡️💨
I’ve realized that we often stick to methods just because someone taught them to us, but that doesn’t always mean they’re the best. That’s why it’s important to do a little experimenting and figure out what works best for you. After all, discovering your own method is what makes cooking fun!
#ChickenCookingBattle #JuicyChickenSecrets #CookingTemperatureComparison #FoodScience #KitchenExperiments #CulinaryShowdown
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Опубликовано:

26 сен 2024

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Комментарии : 13

@ssmatthews 9 месяцев назад

Really nice comparison! I'm going to try that rub and the low-then-high technique soon.

@DelmarvaBackyard 8 месяцев назад

Thank You so much. Let me know how it goes

@BigWood76 9 месяцев назад

What a great experiment, I would have thought the consistent 350 would have had the better bite through skin whereas the better flavor on start low finish high. Thanks for the video.

@DelmarvaBackyard 8 месяцев назад

I was a little surprised as well. Thats why I love doing this stuff. Thanks for watching.

@Hominid999 6 месяцев назад

Shared...

@DelmarvaBackyard 6 месяцев назад

Thanks for the support

@rayzer8 9 месяцев назад

should try without any seasoning, plain Salt and trial how it finishes - get a better judge of overall flavour. plus i would suggest starting the high temp one later as it had more resting time which is so important.

@DelmarvaBackyard 8 месяцев назад

hmmmm... salt and meat just kind of go naturally together....like salt and pepper. Why break up the marriage? Resting time is vital to every cook. Thanks for watching and commenting.

@woodsmithjr 9 месяцев назад

That is the opposite result of what I expected as well. I have used my masterbuilt gravity feed a lot over the last 2 years Summer and winter, have been very impressed with it. I will say, I only use natural charcoal and add hickory chunks strategically for very good smoke flavor. Haven't touched briquettes in over a decade. I have consistently been able to do low and slow brisket, pork butt, ribs etc, but always thought my best chicken was done much hotter, like 375 so this is a very surprising result

@DelmarvaBackyard 8 месяцев назад

Awesome feedback. Really appreciate the comment and support.

@ScottysBackYardBBQ 9 месяцев назад

the purpose of lower temps. is to render the fat out get good amount of smoke on the bird . then turn it up to 425 450. to crispy up skin . starting out at high temp. u be lacking smoke flavor.

@DelmarvaBackyard 8 месяцев назад

Completely agree but fat doesn't render properly until it gets to the right temperature and that depends on the meat you're cooking. I don't go anywhere near 425-450 anymore. I found it was too aggressive and causes over cooking and burning of the skin too often. I like to do 225-250 until an internal temp of around 130F and then finish at 350-375. I've been getting pretty good results with that method. Thanks for contributing and I appreciate you watching.

@ScottysBackYardBBQ 8 месяцев назад

@@DelmarvaBackyard awesome I try the lower temp