145°F No. No. Feedback? https://twitter.com/SaucercrabZero/status/941477937261547521 …
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Replying to @MorlockP
What parts were tough? Thighs, breast, etc? Tough how? Dry? Firm? Gristly? Stringy? Dense? Hard to shred? Hard to cut/tear?
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Replying to @random_eddie @MorlockP
I ask because I'm surprised at the result. My guess is cook longer. I wouldn't cook hotter because I've come to enjoy med-rare everything.
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Replying to @random_eddie @MorlockP
My other guess is that your birds got lots more exercise and/or lifespan than birds you're used to eating, so they're unexpectedly tougher.
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Replying to @random_eddie @MorlockP
I’ve had this happen with really good free-range rooster - lovely red meat but rather tough, needs long braise
8:41 PM - 14 Dec 2017
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