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Author Topic: Chicken and rib moppin sauce recipe...  (Read 10318 times)
ranbeaux
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« Reply #15 on: July 21, 2010, 05:22:43 PM »

Hey Randall, how long, and high, did you have to cook the chicken? Last time I butterflied the chicken and sauced it every 30min, it took almost 3hrs.   
It does depend on the size of the bird.... With a 3.5 ta 4lb. bird 3hours is a long shot at 250..  275 it would be done. anything bigger will take a lot longer... Thats why I temp the thigh.. not close to the bone tho...  I have had ribs that just would not get done,, Ronbeaux can attest to this also.. mass is a big thing with temps...  A big fat chicken may take 4 hours... The main objective is to keep it moist on the outside till it plateaus...  All birds are different and an older tougher bird will take longer... I like a small 3 ta 4 lb.er cuz its just the Mrs. and I... If you want a easy leg thigh separation you need 175 ta 180.  I really don't like to cook them that long, but as hook says 168 ta 170 is a juicy sweet bird..
 Don't let the butcher just give ya the one he wants.  I don't buy a chicken in a bag... I pick my bird...

 HOPE THAT HELPED....
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Grandpa JD
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« Reply #16 on: July 21, 2010, 08:37:11 PM »

That sounds about right as I just did one this last weekend.  Your time can vary from 2 1/2 hrs - 3 1/2 hrs...its all about that magical 167* (no higher than 170* IMHO)

Some of us like it a little higher (actually, a lot--185ish) where when you pick up the bird, the leg quarters practically fall off.  Meat's still moist and no hint of blood around the joints.  Just my family's preference though Smiley
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