Learning how to trust

There is nothing more disheartening than cutting into what looks like a perfect, completely cooked chicken and finding out you are dead wrong. That’s what happened to me last night.

I had soaked a bird in soy sauce, apple cider vinegar, salt water and apple pie “moonshine” for most of the day. It got stuffed with onion, garlic and rosemary, then trussed and covered with salt and pepper. I threw the whole thing in a skillet and then in an oven at 425.

Forty-five minutes later it looked like it could go in a cooking magazine. The skillet basically deep fires the bottom half of the chicken in its own fat. The top browns from the heat and sauce. (No pictures, sorry. I got too caught up in the cooking.) Jamey and I were hungry and the chicken looked good I disregarded the first meat thermometer and went for the backup. Surely this bird was done, it looked too good not to be. The thermometer must be off. I don’t know what happened, but I started to dismember the bird and in the middle was completely uncooked flesh.

What a disappointment.

I kept on cutting and thanks to encouragement from Jamey, decided it could be salvaged. The legs and thighs got thrown back in the skillet with some grease. The rest got put in a Pyrex dish with the rest of the grease.

Twenty minutes later everything was cooked and everything was delicious. The skin was almost like a potato chip. The flesh was a little sweet and salty, and very moist from the marinade/brine.

Why did I bother telling you that, other than to create a descent post for today? Trust your meat thermometers!

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