Re: Chicken Soup

songbird wrote:

Cindy Hamilton wrote:

songbird wrote:

...

  too often i'm finding them not properly cooked.  pull a thigh
off and it's barely cooked at all sometimes. 

 
Is it the color or the texture?  Broiler-fryers are pink at the
bone after cooking because they're so young.  If you can easily
pull off a thigh, it's sufficiently cooked.

 
  not even warm to the touch, rubbery, uncooked, can't easily
pull off a thigh and even the drumsticks have at times not
been cooked enough.  i don't like chicken much to eat these
myself but when Mom gets them i eat what she doesn't like and
so that is why i notice the lack of cooking with the dark
meat - the breasts are usually done ok from what i've eaten
of them.
 
  when you make hundreds of these a day you probably don't
stick in a temperature probe in each one to see if they're
done or not.  sometimes i can see why some may not be cooked
enough - the birds may vary in size and starting temperature
so that could be the factors involved or what about having
the oven not up to temperature yet or other possible operator
issues?  i sincerely doubt they do much training and if you
get a new person it could take some learning to catch such
things...
 
 
  songbird

I got the new verticle rotisserie and reading the complaints made me
laugh.  Most of the negatives expected it to operate as fast as a
microwave.  They didn't look at the pictures.

Parts of the frame vent out into the room so you do not get a super
high temp.  It's a 'slowly roasted' perfect bird you get.  I prefer
that over fast.  My chicken was at top size the unit can take (5lbs).
Yes they have larger units but I selected the smaller.  It will also
nicely do a cornish hen, just right for 2 (a little leftover for us).