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not generally used alone as a cooking method for chicken. Broiling is a high-heat method in which the food is placed very close to the overhead heating element in the oven for a short period of time. If the meat were left in the broiler long enough to bring it to a safe temperature of 165 F, the outer layers would burn. Instead, use broiling as a way to brown the skin either before or after baking or t o reheat individual servings of chicken. Grilling Grilled chicken is classic summer fare, but it can be tricky to fully cook the meat w Eat clean diet ithout charring the outside. Begin by searing the meat over the hottest part of your grill, then move it to the edge to finish cooking over lower heat. Use a probe thermometer to check for doneness. Grilling is a good choice if you are watching your fat intake, because chain of custody certification sgs much of the fat on the chicken will render out during the cooking process. This can lead to dryer meat than other cooking methods. Fryi .

many pieces of chicken into the oil at once, or the temperature of the oil will drop too much. This is the most common cause for greas y, rather than crispy fried chicken. When the chicken is evenly browned and cooked through to a safe temperature, remove it to a bed of paper towels and season with salt and pepper. Hold the finished chicken in the oven set to 200 F while you cook the rest. Be very care ful when putting the chicken into the hot oil. It may splatter and cause serious burns. Well-cooked fried chicken should be crispy on t eDiets he outside and juicy on the inside.Straight Off the Chuck Wagon 1 Remove the cowboy cut rib-eye from the refrigerator about one hour be fore grilling it and season it to taste on both sides with kosher salt. Seasoning meat 45 minutes to one hour before cooking it with co chain of custody certification sgs arse salt denatures, or tenderizes, the protein, similar to dry-aging, and moves the salt deeper, almost seasoning the steak all the wa .

nder the burners you've left turned off.If you have a charcoal grill, light a chimney starter full of lump charcoal, or about 50 to 60 pieces, and empty it on the left and right sides of the charcoal tray, leaving the center clear. Place a drip pan between the two piles of charcoal. 3 Clean the grill with a long-handled wire brush. Add any additonal herbs or spices to the cowboy cuts and coat them with oil. Place the rib-eyes on the indirect, or center, part of the grill and close the lid. 4 Grill the rib-eye about 20 minutes for medi egg diet um-rare, or until it reaches an internal temperature of 120 degrees Fahrenheit. Grill the rib-eye for about 25 minutes for medium, or t o an internal temperature of 130 F, and 30 minutes for well-done, or an internal temp of about 145. You grill to a lower temperature th chain of custody certification sgs an the desired temperature because the steak will raise about 10 degrees when you sear it and rest it after cooking. 5 Turn the steak o .

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