Скачать или смотреть Everybody’s Wrong About How to Roast a Chicken

Get the recipe for “Roasted Chicken, Perfected” here: https://bit.ly/4i7ov9O

Everybody’s undercooking their chicken legs—including us! All the way up until this month!

Chris finally figured this out on Thanksgiving last year, when he noticed that the turkey legs were gnarly and slimy, even on a spatchcocked bird. The problem is that, while the breast meat cooks to perfection at 165, the conventional leg temp of 175 isn’t high enough to break down the tendons and collagen. Hence why the leg meat falls apart in wet strands, rather than firming up like the breast meat does.

The answer, ladies and gentlemen, is to roast the heck out of those legs, all the way to 205. To do that, you need to disconnect the chicken parts before roasting. Legs connected to a larger bird won’t roast evenly or absorb as much heat. The added benefit is that you get crispy skin all the way around the parts.
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