Tough Bird
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I've made this dish a couple of times, and the last two times, the bird came out remarkably tough - chewy, in fact.
https://nodebb.the-new-coffee-room.club/topic/97/the-cookbook/471?_=1712761894137
For the life of me, I can't understand why.
BUt....
I have an LG range with a double oven.
The top oven is the smaller one, and the distance from the heating element to the bottom position of the rack is only about 6 inches.
In the lower oven, the distance is about 10 inches.
Is it possible that, using the top oven, it's overcooked?
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I have a double too and have never noticed that was a factor. Did you do it convection? (My top oven cannot do convection, only the bottom one).
Other than that, I usually brine chicken before cooking. It did not seem like your cook times were that long. It may have just been the chicken itself.
"You cannot subsidize irresponsibility and expect people to become more responsible." — Thomas Sowell
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I'm doing this recipe tonight and will notice how it turns out.
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I have a double too and have never noticed that was a factor. Did you do it convection? (My top oven cannot do convection, only the bottom one).
Other than that, I usually brine chicken before cooking. It did not seem like your cook times were that long. It may have just been the chicken itself.
@Mik said in Tough Bird:
I have a double too and have never noticed that was a factor. Did you do it convection? (My top oven cannot do convection, only the bottom one).
Same here. Bottom is the convection.
Other than that, I usually brine chicken before cooking. It did not seem like your cook times were that long. It may have just been the chicken itself.
No, didn't brine it. But it was really tough...I was shocked.
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