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by randywaterhouse
1672 days ago
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Deep fried at 350F for just over an hour. Bird was ~17lbs. Pulled with the thickest part of the breast at 155F (other parts were hotter). Did pseudo "dry brine" by salting it lightly 48h before it's molten bath. Came out juicy and, more importantly for the skin lovers, crackly. |
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