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Used to flip my chicken halfway through every time. Now I just leave it alone for the whole cook.
I was following every recipe that said flip at 8 minutes, then again at 12. Last week I got lazy and kept the drumsticks in for 22 minutes straight at 375. Crispiest skin I ever got, no dry spots. Tried it again with thighs last night, same result. Has anyone else just stopped bothering with the mid-cook shake?
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tyler3686d ago
ryan said drumsticks and thighs are different cook times? I mean yeah technically but have you tried doing both together with the no-flip method yet? Wondering if the dark meat dries out faster than the legs on a mixed batch.
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