StacieB
Gold Member
- 1,742
Ok I tried the 30 minute chicken tonight. I cooked for 26 minutes and checked the temp in the breast. The temp was at 180 so I took it out and covered for 10 minutes. The temp went down to 170. The juices ran clear so I started carving it. The lower portion of the breast still had some bloody sections. What tips or suggestions do you have fo me!!