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Even neglected, the chicken was great!

GretlGretl Posts: 670
edited 6:20AM in EggHead Forum
I spatched a big old chicken yesterday, about 7 lbs. I seasoned it under the skin with garlic, olive oil, and Ken Stone's Red Rooster rub. More oil and RR on the skin, then direct on a raised grid at about 350. I started watching the women's basketball on TV and---ooops---the dome temp was up to over 400! Aaaak. I brought the temp back down to 325, but that chicken was done in one hour. The Polder read 184 in the breast, so I though we'd be able to repair our footwear with it. Not so at all! It was so tender and juicy I couldn't believe it. Since I had no time to add Ken's Big Chief during the cook, I served it on the side. Wonderful bird.[p]Cheers,
G.

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