Sorry I haven't posted much lately. My cholesterol levels came back high, and the doc has me on a diet, for the first time in my life. That kind of knocked me off cooking for a while, but I'm starting to get back on track.
So I made this chicken recipe tonight. I thought the flavors in the marinade sounded intriguing, and they were, indeed. Only problem is, it came out a little tough. Not chewy, but a little tough to get off the bone. Should I cook it longer, or did I cook it too long? I roasted it for 25 minutes, checked the temperature, and it was only about 149, so I put it back in for 5 minutes, and it came out at ~162. Any ideas?
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