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My Try At Cast Iron Seared Chicken
CTMike
Posts: 3,346
Started with a 4.5# whole young chicken, rinsed, dried, dusted with salt and pepper, and put in the beer fridge to air dry for about 6 hours or so. Pulled it out to allow to come to room temperature while starting the eggs.
Got the Xl rolling at 500 degrees with some hickory chips, and placed the CI skillet in to preheat. Once it had preheated for an hour, I added the chicken, which had a couple of lemon wedges stuffed up its youknowwhat.
Put some chunked sweet potatoes coated with olive oil and S&P on the LBGE at 400 degrees.
After 30 minutes added some large scallions, garlic, and capers to the skillet.
When the taters were done I replaced them with some asparagus.
Pulled the chicken to rest while mashing the potatoes with just some butter and salt.
Very moist and tasty, skin was nice and crispy, and yes, I stupidly put the bird in the skillet breast down.
MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT.
RECOVERING BUBBLEHEAD
Southeastern CT.
Comments
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Looks very nice,, indeed. I had not tried this technique but after seeing your post I plan on giving it a try. Do you put anything other than oil into the pan.
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@CTMike
Looks like a winner to me. I will gladly take any left overs off of your hands!Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Really good looking food. Nice cook.
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Nothing but EVOO in the pan,MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT. -
I gotta try this.Getting ready to spatchcock a chicken myself. Did you split (spatchcock) in the CI pan or cook whole?
Still a Rookie after 3 years and always will be learnin'. Love my LBGE! -
Just broke the leg joints and splayed them out so that they would lie flat in the skillet.MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT. -
All these skillet chicken pics are going to make me have to try this. That looks outstanding!! Do you have any issues going direct and that close to the coals?-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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@Mattman3969,I didn't have any issues, even though I stupidly put it breast down in the skillet. When it was pulled the breast was 150 F, the thighs were in the 180 range.MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT. -
I bet the thighs still tasted great, right??-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Yup, the entire bird was awesome.MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT. -
You said that you let the bird get to room temp before cooking and only cooked it to 150 degrees I T in breast. Is that correct?Dave - Austin, TX
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150F breast is when you pull with this method. You're cooking very hot and there is considerable rise after pulling out. Rest on a cooling rack. Nice job that's a pretty bird.______________________________________________I love lamp..
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Great cook!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Very nice cook!!!
LBGE, Weber One touch 26.75, an old gasser, firepit and more gadgets than ten people need
Livonia N.Y. (the vampire state)
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Looks great. Just did my second one last night. I'm sold.LBGE, Marietta, GA
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Beautiful! Nice cook. Nice photo story. What size CI skillet is that?LARGE, MINI BGE SAN DIEGO, CA An alcoholic with a barbecuing problem.
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Those capers look like rat turds...
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chashans said:Beautiful! Nice cook. Nice photo story. What size CI skillet is that?
It's a 12" skillet.MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT. -
nolaegghead said:150F breast is when you pull with this method. You're cooking very hot and there is considerable rise after pulling out. Rest on a cooling rack. Nice job that's a pretty bird.
I didn't know that. Mine cooked at about 350 only rise by 5 degrees max. Will have to try this.Dave - Austin, TX -
I cook my chicken breasts in souse vide to 148. The breast meat is extremely tender and juicy cooked in the 150s.
______________________________________________I love lamp..
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