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Chicken cooking rule (lemm.ee)

submitted 1 year ago by [email protected] to c/[email protected]

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

Actually really helpful. Just today I served the dopest grilled chix breast because I pulled it when the temp was at 155 and rested it a minute let the carryover heat finish cooking it. Could have probably gotten away w 150. It was fall apart tender and super juicy because I didn't hammer it to death.