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How to cook a chicken (lemmy.world)

submitted 1 week ago* (last edited 1 week ago) by [email protected] to c/[email protected]

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[–] [email protected] 32 points 1 week ago* (last edited 1 week ago) (9 children)

As your friendly neighborhood person with knowledge about food and cooking, 2 pounds is an absurd weight for an uncooked rotisserie chicken, that is a very small and cooked weight, 4-6 pounds is going to be typical. Also, more importantly, you cannot cook something faster by increasing the temperature past a pretty quick point, meat is an excellent insulator. No slap can cook the inside of a frozen chicken unless the entire chicken disintegrates.

Tbf though, a slap at 3700 mph would absolutely disintegrate the chicken.

[–] [email protected] 11 points 1 week ago* (last edited 1 week ago) (6 children)

Also, if you cooked it to 400 degrees it would be disgusting. You just need to cook it to 165. This guy might know about physics but he has never cooked anything before.

[–] [email protected] 1 points 1 week ago (3 children)

I've read that bone-in chicken should actually get to 190°F as this is when the collagen renders, but Idk it was on the Internet so...

[–] [email protected] 2 points 1 week ago

This is basically the foundation of barbecue. Off you have a cut of meat that’s tough and high in connective tissue, if you cook it at a low temperature for a long time, once it gets around 190 the collagens start to break down and the meat gets tender. Things like chuck roasts, brisket, pork shoulder.

This has nothing to do with chicken though. A chicken breast, bone in or not, will be disgustingly dry at 190 degrees.

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