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Sunday's Chicken Cook

Hustling HareHustling Hare Posts: 105
edited 8:10PM in EggHead Forum
Here is the cook posting I promised earlier in the OT on the Shuttle. I hope you all understood the little lesson about spacecraft countdowns and programmed holds.

Sunday seemed to be a good day to roast a chicken so here goes. I used my pottery beer butt style chicken cooker. It has the "can" in the middle for things like beer or wine. I put onion, celery, garlic, and white wine in it for this cook:

Ready for the egg. It's at about 360 deg grate temp according to the DigiQ:


In she goes, hook up the probes and we are cookin':


Temp in the thigh is about 130 deg so time to use the special feature of the cooker.


First, pour off the fat in the dish:


Add rice and salted boiling water to the dish:


Thigh temp is about right (maybe). At least DigiQ and Thermapen say so:


Dinner is served:


Actually I got a bit ahead of my self, the hunger alarm was ringing loudly. the chicken was almost done and the rice was almost ready. Delicious anyway. Lesson is be more patient.



  • dinner looks great. I have never done the rice that way but will have to try it
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Got to agree with Chef there. Never seen the rice trick before. I little more info please such as instant or raw, cook time, ect. :woohoo:
  • First, it's important to pour off the fat otherwise the rice will be pretty greasy.

    Rice needs about a 2:1 ratio of water to rice to cook completely. For my dish about 3/4 cup of raw rice is all it will hold with the 1 1/2 cup of water. The water, for this, should be salted ~1/2 tsp or less, and be boiling to save time. I nuked the water and took it out to the egg. On a stove with a lid on the pot rice needs about 20 minutes to absorb the water. In the egg, it seems to need about 30 to 40 minutes. I was cooking at 360 deg. I try to time it so when the meat is about 130 I add the rice and hopefully the rice and meat are finished at the same time. Basically when the water is absorbed, the rice is ready.

    If you want you could add some chopped veges such as small diced carrots, green onions, shallots or whatever to the rice, assuming the dish will hold it.

    For those interested, I got the dish at a pottery booth at an Art show. I might be able to find contact info if you decide you want one.
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Hare, Thanks for the reply and taking time to type it all out. Saved to my "saved links" list! ;)
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