Mixing cooking temperatures – bad idea?
I have a garlic Parmesan chicken thigh recipe that called for cooking on high for 4 hours or low for 8. Due to having a tricky six week old and a 2.5 yo, I made the recipe when I had a moment of free time, however it falls right between these windows – so too short for low but too long for high. I was thinking I could mix the cooking temps to have dinner ready around when I want it to be…is that ok? Will it be ok to cook on high for 4 hours and then just set it to low for the next 2 hours or so? Chicken is bone in, skin on. Thanks for the input! Recipe linked below