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With her taking it out of the oven and cutting right away it may have actually not finished that last little bit.
However, go buy a stores rotisserie (do even your own) using a thermometer… i guarantee it will look similar.
However, for my preference I leave it in a longer and check the thermometer and then let it rest then cut.
Why not do it in the bathtub? So the kitchen stays spotless. Genius advice
Great tips for sure. Here, let me add one: Always let the chicken rest a few minutes before carving as this let's the juices settle.
Great idea!
Great advice! 👍 Thanks. Btw, The only problem with letting meat 'rest' enuf b4 carving is that it gets cold!🧊
Then u gotta heat it up, hoping it won't be over done🤔
So the initial cook should be just under done to allow for perfect reheated meat✅
What a great tip! Thank you for sharing that! 💜
Ok but what are the damp paper towels for?
That's a great tip! Thanks.
Silicone baking sheets work more reliably as a non-slip mat, especially on uneven surfaces like tile countertops.
Great tip! Love the outfit.
Why would anyone need to be told this? It's just common sense.
Your poultry needed to be cooked longer
Ok. She has the best voice✨👌🏻
Get a bigger cutting board.
You could also sharpen your damn knife?? 🤣😆
Definitely a good way to keep the counter clean 😉
Question, does the ATK recommended cutting board fit on a baking sheet (cause it 100% does not)?
Smart
I do this with watermelon too, works great.
Silly girl, but lovely.
You missed the step where you fill the baking sheet with bleach.
My favourite from this Doh! series is on the time you can save every morning by not putting both legs into one leg of your pants.
That chicken its atill raw but good tip anyway
Thanks for the tip!
Those bloody bones didn’t look appealing at all .chickens undercooked eww!
Love this idea. Most of my whole chickens come from Costco, so they give me a nice tray to deconstruct my chicken. The tray's size makes it a bit difficult to use a chef's knife so i use a parring knife and carve it out wearimg gloves cause its a hot bird.
Rule 1: Don't under cook your chicken with the dark meat red juices running all over your cutting board.
Great idea, I appreciate it. Thank you.
First