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Old 23.01.2020, 19:41
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Re: Buying Grill Chicken

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Surely, one of the reasons for trussing the legs is, as they have a smaller mass than the body of the chicken, they don't over-cook before the body is done?
Legs (dark meat) take longer to cook, the body (white meat) less.

Been doing it for nearly 50 years (I learnt as a child).

When you spatchcock a bird, the breast stays in the middle so that it cooks less, the legs and thighs to the outside so that they cook more.

Tom
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