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Re: Comp temps


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Posted by YankeeRob on July 27, 2014 at 18:01:32:

In Reply to: Comp temps posted by Rob on July 22, 2014 at 18:31:15:

Technically, in ServeSafe books temps chicken should be at 165.... BUT, there is carry-over time which should raise the meat by 7 to 10 degrees depending if it's bone in or not. I like to go 160 bone in, rest for 10 mins.

-rm



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