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Why was the chicken meat difficult to remove from the bone?

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Why was the chicken meat difficult to remove from the bone?

MSK | Oct 29, 2012 01:13 PM

I cooked 2 whole chickens last night on the rotisserie. 4 1/2 lb., Free Range, Natural, Air Chilled chickens purchased just a few hours prior from a high end butcher I completely trust. It is there top of the line brand.

They cooked for 1 1/4 hours to 155 degrees. I let them rest for about 15 minutes and the temp went up to 165.

They were perfectly cooked, moist and tender and cooked all the way through. They were not too dry nor undercooked at all. The flavor was delicious.

But........the meat was very difficult to cut from or even eat off of the bone. Even the leftovers that were reheated in the microwave (Consequently cooked a bit further) had this issue.

Any idea what could have caused this? Chicken vender/brand? My preparation?? Fluke?

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