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"The chicken" I have a question

dougemsmacksdougemsmacks Posts: 152
edited 12:11PM in EggHead Forum
I tried the chicken tonight It did not taste bad but the skin was mushy, should it be this way?
My cook was as it was posted and let me say the taters were really good. Any good ideas?

Also my thermometer does not read correct unless it's all the way in the meat. Other than a thermopen is there any good thermometers for reading outside the dome?


  • AZRPAZRP Posts: 10,116
    The skin is not crispy but during the steep it renders out to the point of almost being non existent. Did you dip it while both the chicken and sauce were still hot? -RP
  • dougemsmacksdougemsmacks Posts: 152
    Yes I did and we served it I peeled the skin off, which left some flavor behind.
  • dougemsmacksdougemsmacks Posts: 152
    So you know I set the chicken skin side up and did not turn it during the cook.
  • AZRPAZRP Posts: 10,116
    If you were set up like I was you don't need to turn them, good taters huh? -RP
  • CecilCecil Posts: 771
    I saw when you posted the recipe but forgot to save.

    I am having trouble using search feature, could you guide me to it or repost?

  • Richard FlRichard Fl Posts: 8,239
    It is getting more famous by the hour.
  • Mahi-MahiMahi-Mahi Posts: 162
    I had the same problem . I dusted the chicken with corn starch and that made the chicken a lot more crispy... I also cooked it at 400 to make it a little more crispy.

    My wife did not like the mushy skin.
  • egretegret Posts: 4,107
    You may want to consider the "A chicken" recipe that will be forthcoming. The "The chicken" recipe appears to have run the gamut with those of us with any sensibility toward higher levels of superior, and or, acceptable cuisine......... :laugh:
  • dougemsmacksdougemsmacks Posts: 152
    They were REALLY good I just let them cook while the chicken was resting thew in some corn onthe cobb and enjoyed.

    You said the skin should have rendered down to nothing I don'twant to sound foolish but what is rendering?
  • CecilCecil Posts: 771
    Thanks, now I will remember.

  • AZRPAZRP Posts: 10,116
    The fat cooks out of it. -RP
  • dougemsmacksdougemsmacks Posts: 152
    I get that statement when it comes to pork but with chicken skin I have always had it come out crispy or mushy (black on a bad night). Are you saying that it is thin and crispy when done? OR is it just a thin non mushy skin???
  • East Cobb EggyEast Cobb Eggy Posts: 1,162
    What is "the chicken"??

  • AZRPAZRP Posts: 10,116
    It is crispy before you put the sauce on and steep, afterward it is paper thin and flavorful but not at all crispy. To get what you want, season the chicken with whatever you like, flour and cook, skip the post marinade. -RP
  • dougemsmacksdougemsmacks Posts: 152
    I don't know howto give the links but go to thenaked whiz .com
  • Mike in AbitaMike in Abita Posts: 3,302
    Mr Desert Filly came up with a very good way to cook chicken over a pan of vegetables. The chicken is steeped in............. O heck here is the link. The Chicken

    It really is a good way to cook chicken.

  • AZRPAZRP Posts: 10,116
    Dang! I'm putting you in charge of marketing The chicken, that is a great pic!! -RP
  • Mike in AbitaMike in Abita Posts: 3,302
    It tastes a lot better than it looks. But thanks for the kind words. It's all in the steeping liquid.

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