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Whole chicken - weight?
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Mole351
Posts: 110
So the recipes for chicken I've seen/intending to use (mainly spatchcock) all say to use 3-4 lb chickens. Is it a problem if I were to use a bigger one (5+ lbs)? Have anything to do with the outside overlooking compared to the inside? Talking about direct heat...
Would it alter the done temp needed?
Any insight appreciated...
Would it alter the done temp needed?
Any insight appreciated...
Comments
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I've done two spatchcock cooks since getting my Egg. First was a 3.5 lb, 2nd was a 5 lb. Both were done raised direct at 400 deg. and turned out great. Larger chicken simply took a few minutes longer.
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My chickens are always 5+ lbs. No problems doing spatched chicken.Mark Annville, PA
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Wow ...damn iPhone fat fingers...
"overcooking" and "dome temp"
Thanks for the feedback! -
FWIW I spatchcock turkey (15# is about as large as can easlity fit on a LBGE)-same process-just use a good meat thermo to check for doneness.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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I prefer the smaller birds, but seems most stores only carry 5 to 6 pounders now days.......guess it's the magical mark for producers maximizing profits.twww.ceramicgrillstore.com ACGP, Inc.
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Do lots of spatchcock and make it a point to find the smaller birds. 3 to 3.5 chickens and 11 lb turkey. Found if you need more meat just do several. Not that long a cook.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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My first spatchcocked chicken was a little over 8 lbs. Turned out great.Eggo in N. MS
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Its more a matter of tenderness. Typically, the higher the weight, the older the bird, and so less tender. I've noticed the biggest difference in the skin. I haven't noticed a big difference between broilers and friers, but big old stewing chickens have skin like rubber.
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Its more a matter of tenderness. Typically, the higher the weight, the older the bird, and so less tender. I've noticed the biggest difference in the skin. I haven't noticed a big difference between broilers and friers, but big old stewing chickens have skin like rubber.
Interesting. I have never thought of the older birds being less tender. I will try some small 3-4LB birds to see if I notice any difference. I usually do 6lb or slightly bigger and never have any problems, but I am now interested and will try it out tonight. -
Larger dosen't necessarily mean older with chicks. The hormones used in the feed can grow them big and fast.Eggo in N. MS
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Larger dosen't necessarily mean older with chicks. The hormones used in the feed can grow them big and fast.
It is (and has been for some time) actually illegal to give growth hormones to poultry meant for human consumption in the US. They do give them anti-biotics but not hormonesKeepin' It Weird in The ATX FBTX -
How do they gettum so big? Growth anti-biotics maybe. Some sure are big, but still tender and tasty.Or hybrid chicken?Eggo in N. MS
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How do they gettum so big? Growth anti-biotics maybe. Some sure are big, but still tender and tasty.
They overfeed them and don't allow them to move by keeping them in tiny cages stacked on top of each other (hence the need for the antibiotics- they live covered in poop). Yummmm!Or hybrid chicken?Keepin' It Weird in The ATX FBTX -
Watch the documentary "Food Inc." I know it's on Netflix. You'll see how they get them so big, and it will not make you feel warm and fuzzy..
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Watch the documentary "Food Inc." I know it's on Netflix. You'll see how they get them so big, and it will not make you feel warm and fuzzy..
yep. Makes $9.95 per lb chicken not sound so badKeepin' It Weird in The ATX FBTX -
Enough, back to steak. How bout that bone in rib eye?Eggo in N. MS
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The older I get the more tender I am becoming........Cookin in Texas
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The older I get the more tender I am becoming........
ain't that the truth. Like @Botch says: Live fast, Die Young, and leave a well marbled corpse!I am well on my wayKeepin' It Weird in The ATX FBTX -
Watch the documentary "Food Inc." I know it's on Netflix. You'll see how they get them so big, and it will not make you feel warm and fuzzy..
One solution to the problem is to only buy chickens made in a grocery store rather than those from the awful farms. :-j
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