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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
cavedweller

Golden brown

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No secret- I have had my KK for only 4 months. Have cooked whole chickens only twice- spatchcocked on one occasion, roti the other time. Followed rough guidelines on the poultry section of this forum vis a vis timing and temps. Perfect results both times.

Seems to me that the secret of golden brown skin on a chicken- is to get a KK....

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Edited by remi
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I use a little baking powder too, and as already mentioned a little higher temp. In the KK i've been cooking my chickens between 375 and 400. And I will take Dennis's advice and try a tenderizer too :) 

These ones were sauced just prior to taking off. the skin was already crispy.

 

 

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Edited by C6Bill
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