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Good afternoon and welcome to the Good Plate's kitchen.
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Today we're making Inside-Out Buffalo chicken.
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This is going to be a whole chicken and we're going to put Crystal inside it.
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See, it's already in its nice little glass and we're going to be using a needle to
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plunge into the skin and put the Crystal directly inside.
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And then we're going to rub it with a combination
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of cayenne pepper and Penzey's Chipotly.
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And of course, a lot of butter.
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We're going to spatchcock this chicken first.
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You can see she's been spatchcocked, which means I took the backbone out.
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And she's flatter so she will cook more evenly.
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I'm going to take the Crystal and this is my needle.
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And I'm going to put some Crystal in here.
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Okay. Now I'm going to inject.
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I'm going to start injecting it the breast.
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It goes directly into the muscle,
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Now that I did that, I'm going to rub her with butter.
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I'll get the butter all over her.
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I recommend not using salted butter for this because the Crystal
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itself is already salty and you don't want too much salt.
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Okay, and there we go.
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In the brinish seasoning that I made also has salt in it.
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So again, you don't want to put any more salt in there.
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And this is the seasoning.
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This is cayenne and chipotle and salt.
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I'm going to take that and rub that on here.
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And all over, I'm sure it's all over and especially on the wings.
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You know, because there are buffalo-ish wings.
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We're going to put her in a 350 oven until she reaches 165 degrees.
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That would be 74 degrees C.
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And that should take about 30 or 40 minutes.
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Again, make sure that you use an instant-read thermometer.
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I'll show you how you do that.
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See, it comes on, right?
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And you stick it into the thickest part of the meat, which would be the thigh.
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And then you can find out exactly what the internal temperature is.
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And we'll be back when she's cooked.
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And look at our girl.
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She's just wonderful.
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She's perfectly cooked.
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She's at 165 degrees.
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Let's test it and make sure.
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So she's going to sit for a little while and rest as she should.
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And then we're going to carve her.
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And you'll see that later.
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I can't wait to bite into this drumette and flat
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with some of our homemade blue cheese dressing.
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We'll see you next time on the Good Plate.
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Thanks for watching and remember, ever forward, ever flavorful.
