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Slapping Chicken (mander.xyz)

submitted 2 months ago by [email protected] to c/[email protected]

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[–] [email protected] 7 points 2 months ago (1 children)

Fun fact, 165F is often parroted for cooking chicken, but I urge everyone to go lower. 155-160F results in much juicier chicken. 165F corresponds to instantaneously killing all bacteria. 155F is about 60s, and 160F is 15s.

[–] [email protected] 1 points 2 months ago (1 children)

And for even juicier chicken, directly inject cranberry juice using a needle and syringe. You can use other juices, but IMO, cranberry goes best with chicken.

For outrageously juicy chicken, sous vide to 155-160F directly in cranberry juice (no vacuum bag). This may bring the chicken beyond many people's juicy limits, so I suggest trying the other two recipes first to gauge your personally acceptable limit of juiciness.

[–] [email protected] 1 points 2 months ago

This is the winner