This is basically the foundation of barbecue. Off you have a cut of meat that’s tough and high in connective tissue, if you cook it at a low temperature for a long time, once it gets around 190 the collagens start to break down and the meat gets tender. Things like chuck roasts, brisket, pork shoulder.
This has nothing to do with chicken though. A chicken breast, bone in or not, will be disgustingly dry at 190 degrees.
I’ve read that bone-in chicken should actually get to 190°F as this is when the collagen renders, but Idk it was on the Internet so…
This is basically the foundation of barbecue. Off you have a cut of meat that’s tough and high in connective tissue, if you cook it at a low temperature for a long time, once it gets around 190 the collagens start to break down and the meat gets tender. Things like chuck roasts, brisket, pork shoulder.
This has nothing to do with chicken though. A chicken breast, bone in or not, will be disgustingly dry at 190 degrees.
You can cook chicken legs to a higher temp like 180-185°F, but if you do that with white meat it will be dry af.
That’s right, it was when I was looking up the best way to cook a chicken quarter, or rather 60 of them.