Made it using techniques from [this video on his YouTube channel](https://youtu.be/yUcZqyGrWYw?si=uXSzy3fyPqWF1Zd9) (he’s certainly slimmed down since then haha) and it may have been the juiciest breast I’ve ever made. I’d like to try to perfect the technique for more even browning next time, but it was delicious. I put potatoes in the pan when cooking, and I think it steamed up the center of the bird.
I used thyme and Kewpie mayo and a [pre-seeasoned rosemary garlic 5.5lb chicken](https://wildforkfoods.com/products/rosemary-garlic-whole-chicken/). The baking powder was kind of white when I pulled it, which had me worried, but started to subside and disappear when I touched it. I may incorporate it into some oil next time and then baste the mixture more evenly, as opposed to sprinking the powder and rubbing it in. Did 450 on convection and pulled when probe hit low 150s. The thighs were 170-180 at that time. Really enjoyed it overall.
janegrey1554
This is on our dinner menu for tonight! Spatchcock chicken, buttermilk mashed potatoes, and roasted brussels sprouts.
2 Comments
Made it using techniques from [this video on his YouTube channel](https://youtu.be/yUcZqyGrWYw?si=uXSzy3fyPqWF1Zd9) (he’s certainly slimmed down since then haha) and it may have been the juiciest breast I’ve ever made. I’d like to try to perfect the technique for more even browning next time, but it was delicious. I put potatoes in the pan when cooking, and I think it steamed up the center of the bird.
I used thyme and Kewpie mayo and a [pre-seeasoned rosemary garlic 5.5lb chicken](https://wildforkfoods.com/products/rosemary-garlic-whole-chicken/). The baking powder was kind of white when I pulled it, which had me worried, but started to subside and disappear when I touched it. I may incorporate it into some oil next time and then baste the mixture more evenly, as opposed to sprinking the powder and rubbing it in. Did 450 on convection and pulled when probe hit low 150s. The thighs were 170-180 at that time. Really enjoyed it overall.
This is on our dinner menu for tonight! Spatchcock chicken, buttermilk mashed potatoes, and roasted brussels sprouts.