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butterflied chicken--undercooked dark meat

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butterflied chicken--undercooked dark meat

Lisa Simpson | Apr 5, 2010 09:30 PM

I just roasted my first butterflied chicken, using the America's Test Kitchen recipe. I cooked the 3ish-pound bird at 500 degrees for 40 minutes, rotating the pan once in the middle. At the end, the temperature in the breast was a bit over 160. I rested the bird for about five minutes while I finished the potatoes.

The breast was great--juicy and yummy, but the legs were not cooked through. What did i do wrong? I haven't made too many whole chickens before, and I thought butterflying was the way to ensure even cooking.

Any advice would be appreciated--I'd love to get this recipe right. The skin was amazing.

Thanks!
Lisa Simpson

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