This our 3rd time using it and decided on a whole chicken.. it was so juicy and good.. but the skin was absolutely un-eatable.. it was pretty much rubber.. literally couldn't bite thru it.. what did we do wrong?
by Bigdreco1
10 Comments
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yeetsqua69
Low and slow or hot and fast cook?
Thegreatsrm
Gotta crank up the heat to crisp skin. Final 10-15 minutes of the cook crank up the heat.
__moops__
Gotta turn up the heat for crispy skin. Either cook it 375-400 the whole time or crank it at the end of your cook.
smOkey__17
You didn’t provide any details on how you actually cooked it. ….. here is what you do : cook at 375 deg until internal temp hits 165 deg. Usually takes about an hour.
greenm4ch1ne
Did you brine it?
g1_jb
Caveat: I don’t do whole chickens that often. Usually bone in, skin on thighs or wings. Or whole turkeys or turkey breasts (both I cut out the backbone / spatchcock)
It will get there.
Make sure it starts out dry.
Spatchcock it and you can go high heat! It works for me for turkeys which are much larger.
For wings we use corn starch to get it dry and crispy. So I’m sure there’s something you could do there as well.
markbroncco
I suggest you to dry brine your chicken like 12 to 24 hours. Skin will become crispy! or I like mine spatchcocked for quicker cook time.
Relevant_Reality9080
Spatchcock it, salt it heavily and put it in the fridge for a day before you cook it. When you do cook it, turn the heat up to 400ish for the last 10-15 minutes.
Rozenxz
I like to spatch cock my chicken and or cut in halves. This just need more heat if you want crisp skin and brushing it with some butter wouldn’t hurt either.
10 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!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
Low and slow or hot and fast cook?
Gotta crank up the heat to crisp skin. Final 10-15 minutes of the cook crank up the heat.
Gotta turn up the heat for crispy skin. Either cook it 375-400 the whole time or crank it at the end of your cook.
You didn’t provide any details on how you actually cooked it. ….. here is what you do : cook at 375 deg until internal temp hits 165 deg. Usually takes about an hour.
Did you brine it?
Caveat: I don’t do whole chickens that often. Usually bone in, skin on thighs or wings. Or whole turkeys or turkey breasts (both I cut out the backbone / spatchcock)
It will get there.
Make sure it starts out dry.
Spatchcock it and you can go high heat! It works for me for turkeys which are much larger.
For wings we use corn starch to get it dry and crispy. So I’m sure there’s something you could do there as well.
I suggest you to dry brine your chicken like 12 to 24 hours. Skin will become crispy! or I like mine spatchcocked for quicker cook time.
Spatchcock it, salt it heavily and put it in the fridge for a day before you cook it. When you do cook it, turn the heat up to 400ish for the last 10-15 minutes.
I like to spatch cock my chicken and or cut in halves. This just need more heat if you want crisp skin and brushing it with some butter wouldn’t hurt either.