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Chicken at 325 deg: Results

edited 4:03PM in EggHead Forum
Dear Gang,
Just did 2 3.5 lb. chickens at 325 deg - used modified version of honey mustard chicken in "Smoke & Spice" - rubbed 'em up, slathered with butter/worcestershire mix, stuffed with lemons & onions, poised on chicken sitters, & injected with concoction of chicken stock, beer, lemon juice, melted butter, worcest. sauce & spices. Cooked indirect at 325 deg on drip pans filled with remaining injector fluid, & threw on 1 chunk apple & 1 chunk green sugar maple for smoke. Took 1hr 45min for Polder in thigh to reach 185 deg - und - ach du Lieber, was fur eine schmecktbare Huhnenspeise! Results were wunderbar. Rich colored, almost mahogany skin, just this side of crisp; meat was startlingly moist, with great flavor. I'm no pro, but I imagine with an injected bird one could go prety warm with the temp for crisp/colorful skin, & still have moist, flavorful meat. Wouldn't want any more smoke though. Could probably have gotten away with just one chunk, or smaller pieces, & thats probably what I'll do if I ever make this for untested company. That's all - just another report from the field. Thanx to those who responded to my earlier request for advice...ERIC

Comments

  • Tim MTim M Posts: 2,410
    E.B.,[p]Wondering why you use a green chunk? I have always heard that they would be more bitter than well seasoned wood. I never tested that therory since its easy for me to screw up stuff - no use actually tring to. [p]Chicken draws lots of smoke and holds it, I use very little wood when I do turkey or chicken since the lump itself will always add a little.[p]Tim
  • Tim M, Been gone for a few days - just got back - but, in case your still wondering, the reason for using the green chunk of maple was simply because a friend at work happened to give me a section of freshly cut limb a day or two before. Didn't notice any bitterness, but didn't use a very big piece either. Agree with you; don't think it would take too much smoke to overpower a chicken. Thanx for the info re: seasoned vs fresh wood; will take care in the future...ERIC

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