Chickensalmostdonenowitstimetomakestuffin
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twickster, Cafe Society moderator
180 seems kinda high for an internal temp. I always do 165 for chicken and it turns out fully cooked yet still juicy and delicious. If you want to brown the outside more, maybe crank up the oven temp or hit it with the broiler setting toward the end.
It was juicy enough. I do love the cooking bags.
The SO didn’t make enchiladas. I got all of the meat off the bones for her, but she just heated it up in the oven. We had the hean’n’eat veg with it this time, and there was the gravy I made from the drippings.
Tonight: Roasted acorn squash. I split one open for her before I left for work this morning.
I love the high heat method. I’ve been serving my (crispy-skinned and deliciously moist) roast chicken over a weird bread salad in the style of Zuni Cafe - croutons, currants, arugula, green onions, and dressing made of chicken drippings, olive oil and champagne vinegar. It’s amazing, and a bit lighter than the typical roast veggies side dishes.