just roasted a gnar chicken

[binö]

About a 3.5 pounder to cook in that time?

Isn't the skin a little too dark?

yep aprox.
and nah the skin is just perfect golden brown.
key is to make sure the bird is patted dry, dampness creates steam and it drys the meat out i've found.
nice and dry heat...seems like too high a temp but it really comes out great everytime

 

[nangiggles]

yep aprox.
and nah the skin is just perfect golden brown.
key is to make sure the bird is patted dry, dampness creates steam and it drys the meat out i've found.
nice and dry heat...seems like too high a temp but it really comes out great everytime

I'm making a mustard chicken in the slow cooker, will be done when I get back from lunch, will try to take pics so I can school you

 

[nydj66]

I'm making a mustard chicken in the slow cooker, will be done when I get back from lunch, will try to take pics so I can school you

I'm not a fan of stringy, slow cooked chicken. Unless maybe in curry.

If the chicken still has it's skin on, it absolutely needs to be crispy and brown.

 

[binö]

I'm making a mustard chicken in the slow cooker, will be done when I get back from lunch, will try to take pics so I can school you

yay for dry, stringy, and bland crock pot chicken!!

 

[nangiggles]

yay for dry, stringy, and bland crock pot chicken!!

If your chicken is coming out dry and stringy, ur doing it wrong