jackers
New Member
Spatchcock, rub, grill. Doesn't get much easier (or better) than that.
Spatchcock Chicken -- Naked Whiz Ceramic Charcoal Cooking
Spatchcock Chicken -- Naked Whiz Ceramic Charcoal Cooking
Whole Chicken?
- Thread starter calvcopf
- Start date
aps45819
24/7 Single Dad
I rotisserie my own and inject it with butter and garlic.
Try wrapping one in bacon
MMDad
Lem Putt
Preheat oven to 550 (or whatever full blast is on your oven). Rinse bird and dry with paper towels. Rub the skin with butter or olive oil. Salt the outside. Put garlic and onion pieces in the cavity, along with fresh herbs. Fold the ends of the wings under the bird.
Take a piece of foil and fold the top corners to the middle to make a triangle, sort of like making a paper airplane. Fit the foil over the breast, then remove and set aside for later.
Put the bird in a shallow pan on a rack. Put it in the oven for 10-15 minutes, or until the smoke detector goes off. This gives a great crispy skin.
Remove bird from oven and turn down to 350. Put the foil piece over the breast, making sure the legs and thighs are exposed.
Insert a probe type thermometer into the breast. Put bird in the oven. Set the thermometer to alert at 165 degrees. Once it reaches 165 remove from oven, let sit for 5-10 minutes, then carve.
This gives the great tasty skin, cooks the breast to 165 which is still juicy, and cooks the thighs to 180 which is what they need.
Take a piece of foil and fold the top corners to the middle to make a triangle, sort of like making a paper airplane. Fit the foil over the breast, then remove and set aside for later.
Put the bird in a shallow pan on a rack. Put it in the oven for 10-15 minutes, or until the smoke detector goes off. This gives a great crispy skin.
Remove bird from oven and turn down to 350. Put the foil piece over the breast, making sure the legs and thighs are exposed.
Insert a probe type thermometer into the breast. Put bird in the oven. Set the thermometer to alert at 165 degrees. Once it reaches 165 remove from oven, let sit for 5-10 minutes, then carve.
This gives the great tasty skin, cooks the breast to 165 which is still juicy, and cooks the thighs to 180 which is what they need.
EvolutionIsBS
Suspended User
BRINE! BRINE! BRINE!
For the best chicken ever you MUST soak it in a salty brine for 1 or 2 hours.
This makes all the difference in the world! It comes out very tender and juicy.
Then inject with your favorite marinade, then grill. (Preferable w/ charcoal)
For the best chicken ever you MUST soak it in a salty brine for 1 or 2 hours.
This makes all the difference in the world! It comes out very tender and juicy.
Then inject with your favorite marinade, then grill. (Preferable w/ charcoal)
kwillia
n/a
Inject it with butter and wrap it in bacon...
As good ole Mainman once said, "Only in America can you take something that is relatively good for you and turn it into a heartache waiting to happen."
luvmygdaughters
Well-Known Member
Depends, if its roaster, I use the oven. If its a fryer, I use the crockpot. I pull the meat off the bones after its cooked and use it in chicken & dumpling recipe.