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Drunken Chickens

gooddogjudgegooddogjudge Posts: 98
edited December 2011 in Root
Relative newcomer here...I have had success with pizza and pork tenderloin, but ready for a yardbird.

One of you experts please supply me with temps, time and chicken prep for a Drunken Chicken and I'll be forever grateful.

Many thanks!

Comments

  • Spatchcocking is good and really easy. If you mean beer can chicken then try it like this. You will get about a  twenty degree difference between the thigh and breast. The fat from the rear end will baste the breast too.

    Steve 

    Caledon, ON

     

  • that's a fine picture but I'm curious to know time and temps, temps and time.

    Anyone???
  • That one was over a drip pan with spacers between the platesetter and the drip pan. I've done them from 300* to 450* and they always come out great. I had the idea a couple of years ago(not sure if I was first) cause the dome is hotter than the grid. I use the BGE stand and stick a ramekin of some type under the bird. The drippings go into the ramiken and the fat overflows so you have some really nice jus.

    Steve 

    Caledon, ON

     

  • We're getting somewhere now...about how long at 375?
  • Cook until the breast temp is 160 and the thighs are 180. It will probably take about 1 to 1 1/2 hours.

  • We're getting somewhere now...about how long at 375?

    Depends on the size of the chicken.

    Steve 

    Caledon, ON

     

  • MCRMCR Posts: 270
    edited December 2011

    As mentioned by Smoker Guru, your target temperature are about 160 F for the breast and 180 F for the thighs.

    Here is a little chart for Chicken Roasting times (unstuffed)

    2 1/2 to 3 lbs - 1 to 1 3/4 hours

    3 1/2 to 4 lbs - 1 1/2 to 1 3/4 hours

    4 1/2 to 5 lbs - 1 1/2 to 2 hours

    5 to 6 lbs - 1 3/4 to 2 1/2 hours

    If you do not possess a meat thermometer, then you can check that the meat has been properly cooked in two ways:

    • The drumstick should move about freely when wiggled.
    • The juices of the chicken run clear upon inserting a skewer into the leg.

     Budget about 20 minutes per pound.

    Good Luck!

    Marc
  • Thanks to all...chickens were devoured!
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