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2. Cooking a Whole Chicken? Here Are the 6 Techniques That You ...

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   Place the chicken, skin side up, on smoker grates. Cover and smoke, undisturbed, until well browned and a meat thermometer inserted in the thickest part of the thigh registers 160°F, from 2 hours ...

3. The 3-Ingredient Chicken I Make When I Just... Can't - AOL

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   Season the chicken liberally with salt on both sides. Set aside at room temperature while you prep everything else (at least 15 minutes). Preheat the oven to 450ºF and move a rack to the middle ...

4. Poaching (cooking) - Wikipedia

   en.wikipedia.org/wiki/Poaching_(cooking)

   The liquid should ideally be around 70–85 °C (158–185 °F), but when poaching chicken, the chicken must reach an internal temperature of at least 74 °C (165 °F) in the core to be eaten safely. A significant amount of flavor is transferred from the food to the cooking liquid, and so making stock. For maximum flavor, the cooking liquid ...

5. Meat thermometer - Wikipedia

   en.wikipedia.org/wiki/Meat_thermometer

   For poultry insert the meat thermometer into the thigh, but do not touch the bone. The suggested temperature for poultry to reach before it is safe to consume is 74 °C (165 °F), unless the poultry is stuffed, in which case the temperature in the center of the stuffing should be about 74 °C (165 °F).

6. Smoking (cooking) - Wikipedia

   en.wikipedia.org/wiki/Smoking_(cooking)

   The temperature range for hot smoking is usually between 52 and 80 °C (126 and 176 °F). [11] Foods smoked in this temperature range are usually fully cooked, but still moist and flavorful. At smoker temperatures hotter than 85 °C (185 °F), foods can shrink excessively, buckle, or even split.

7. The Best Way To Cook Chicken Thighs in Your Air Fryer - AOL

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   Photo: iStock/Cavan Images. Design: Eat This, Not That!You can make just about anything in the air fryer. Sandwiches, salmon, vegetables, bacon, burgers, hot dogs, baked potatoes—you name it, it ...

8. 6 Easiest Ways to Cook Chicken Thighs—Including ... - AOL

   www.aol.com/lifestyle/6-easiest-ways-cook...

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9. Jambonneau - Wikipedia

   en.wikipedia.org/wiki/Jambonneau

   It is consumed fresh, salted or smoked. In addition, after braising or poaching, jambonneau is traditionally served with sauerkraut or used in soups. [1] The same term may also be used for a chicken thigh that has been stuffed, usually with forcemeat, shaped like a ham and braised. Such a preparation is called jambonneau as it has a shape ...