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Whole Chicken Recipe

edited 12:04PM in EggHead Forum
Coals are heat'n up on our brand new egg. How long and hot for whole chickens on the v-rack? Appreciate any and all help.

Comments

  • Crabapple Eggman,[p]Last few times I've done a whole chicken on the v-rack, I've started it out at 350 and when it neared done by temp (about an hour or hour and a half), I raised the temp up to 400 to crisp the skin if needed. Juiciest chickens I have ever had. I'm sure that the others will pipe in with input as well. :) Enjoy!

  • duckeggduckegg Posts: 267
    Crabapple Eggman,
    We did one upright tonight, 450 for a hair over an hour. It would take a little longer on a V Rack. We gave it an ample coating of Dizzy Dust and it came out nice and moist with a nice crispy skin.

  • tjvtjv Posts: 3,715
    Crabapple Eggman, indirect 425 grid temp for little over an hour or until juices run clear. T

    www.ceramicgrillstore.com ACGP, Inc.
  • Crabapple Eggman,
    I just did a whole chicken this weekend. For the money, it's still one of my favorite cooks. A friend gave me some fresh rosemary, so I used a lot of it, lemon and apple. It turned out fairly good, but I made a few blunders.
    DSC00875.jpg
    For some reason, I was thinking 325F dome temp. I like a crispier crust and usually cook at 375F dome. I was pretty disapointed in the texture of the skin, but the taste was great. This is how I like it to look(this one was 375F dome). Next time, I may try the tips posted below about raising the temp at the end of the cook.
    DSC00459.jpg
    Like the others have said, it's surely going to be a juicy bird.
    DSC00902.jpg[p]It won't do you any good now, but next time, try two birds. Brine one of the birds overnight and do the other without a brine. IMHO, brining just adds a lot more flavor.

  • FV-Egger,[p]Thanks all ... just raised the temp from 300 to 375. Wish I had reached out earlier. Mom and the kids are so excited. Hope i don't disappoint.
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