Whole chicken on at 375 until internal 165.
Chicken tacos tonight with a homemade guac, and jalapeño cilantro lime sauce. Using the breast for chicken pot pie tomorrow. Took the bones and left over scraps to make a chicken stock. Nothing went to waste tonight.
by wheresthetvremote
4 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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Put that on a cracker dude!!
How long did you boil the bones for the stock?
I plan on doing a spatchcock chicken for thanksgiving. Just two of us this year and I can’t find a small enough turkey. So chicken it is.
Wow that’s an amazing colour in your stock!