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roasting a whole chicken

uncledaveuncledave Posts: 87
edited November 2011 in Poultry
I am going to roast a whole chicken tonight. I want the skin to be crispy. The guy on the bge website cooks a beautiful bird but doesn't say at what temp and how long. I am looking for ideas.

Comments

  • Make sure the bird is dry. Salt it with fine ground salt and let it sit for an hour. Wipe the salt off. Apply your rub or seaonings, no salt. Dust it lightly, very lightly, with cornstarch. I use a sifter and a fine mesh sieve. Brush the starch with a pastry brush to eliminate clumps. When the chicken starts to cook, if you see any white spots of starch spray with some oil in those areas. 

    Steve 

    Caledon, ON

     

  • SqueezySqueezy Posts: 1,101
    I'd like to know what purpose the cornstarch serves?
    Never eat anything passed through a window unless you're a seagull ...
    BGE Lg.
  • SqueezySqueezy Posts: 1,101

    Perhaps I'll try that and see for myself.

    Thanks for sharing ...

    Never eat anything passed through a window unless you're a seagull ...
    BGE Lg.
  • I'll try it with a turkey breast on thanksgiving. Last one I cooked the skin was crispy but then I foiled it for approx 1/2 hour and skin lost crispyness.
  • SqueezySqueezy Posts: 1,101
    Wrapping anything will kill crispness ... just like our local fish & chip outlet ... wrapped in newspaper ... leaves a soggy greasy mess ....
    Never eat anything passed through a window unless you're a seagull ...
    BGE Lg.
  • FidelFidel Posts: 10,168
    Make sure the bird is dry. Salt it with fine ground salt and let it sit for an hour. Wipe the salt off. Apply your rub or seaonings, no salt. Dust it lightly, very lightly, with cornstarch. I use a sifter and a fine mesh sieve. Brush the starch with a pastry brush to eliminate clumps. When the chicken starts to cook, if you see any white spots of starch spray with some oil in those areas. 
    You and your split infinitives drive me up the wall.

    Good advice though, I do poultry in a similar fashion, but skip the salt step unless I dry brine the bird for 2-3 days.
  • smaksmak Posts: 48
    I am a fan of drying the bird off, seasoning it, and then throwing it on a 500* indirect setup for an hour(ish).  Not fancy but gets the job done with good crisp on the skin.  I cooked up a bird this past weekend using that method.

    I ran across the method here on the forum a while back.

    -smak
  • I brine the bird in water overnight, 1/3 cup salt, 1/3 cup sugar, some assorted seasonings.

    Dry the bird thoroughly, coat in Extra virgin olive oil, coat with BGE Maple rub.

    Cook indirect at 400, until it reaches 165 in breast, approx an hour and 15 min.

    I do add applewood to smoke lightly throughout the cook. I have it standing up, with a drip tray underneath.

    Good luck!

    Doug

  • I cook mine indirect at about 350 on the vertical rack.  Usually takes 12-15 minutes per pound.  Needs to get to 160 in the breast and 180 in the thigh.  Instant read thermometers are great.
  • Make sure the bird is dry. Salt it with fine ground salt and let it sit for an hour. Wipe the salt off. Apply your rub or seaonings, no salt. Dust it lightly, very lightly, with cornstarch. I use a sifter and a fine mesh sieve. Brush the starch with a pastry brush to eliminate clumps. When the chicken starts to cook, if you see any white spots of starch spray with some oil in those areas. 
    You and your split infinitives drive me up the wall.


    Good advice though, I do poultry in a similar fashion, but skip the salt step unless I dry brine the bird for 2-3 days.
    Which one?

    Steve 

    Caledon, ON

     

  • Thanks for all of the input. I cooked my bird at 360 grate temp indirect legs up. I place the bird breast up on the grid. 1-1/2 hr. later it was a thing of perfection. I dried the bird and used emerils essence.
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