My Try At Cast Iron Seared Chicken

CTMike · June 2014

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.

boochsr71 · June 2014

nice job

keepervodeflame · June 2014

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.

SGH · June 2014

@CTMike‌
Looks like a winner to me. I will gladly take any left overs off of your hands!

anzyegg · June 2014

Really good looking food. Nice cook.

CTMike · June 2014

Nothing but EVOO in the pan,

JC_EggRookie · June 2014

I gotta try this.Getting ready to spatchcock a chicken myself. Did you split (spatchcock) in the CI pan or cook whole?

CTMike · June 2014

Just broke the leg joints and splayed them out so that they would lie flat in the skillet.

Mattman3969 · June 2014

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?

CTMike · June 2014

@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.

Mattman3969 · June 2014

I bet the thighs still tasted great, right??

CTMike · June 2014

Yup, the entire bird was awesome.

Terrebandit · June 2014

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?

nolaegghead · June 2014

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.

caliking · June 2014

Great cook!

bigdaddydivo · June 2014

Very nice cook!!!

tulocay · June 2014

Looks great. Just did my second one last night. I'm sold.

chashans · June 2014

Beautiful! Nice cook. Nice photo story. What size CI skillet is that?

Toolycj · June 2014

Those capers look like rat turds...

CTMike · June 2014

chashans said:

Beautiful! Nice cook. Nice photo story. What size CI skillet is that?

It's a 12" skillet.

Terrebandit · June 2014

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.

nolaegghead · June 2014

I cook my chicken breasts in souse vide to 148. The breast meat is extremely tender and juicy cooked in the 150s.

My Try At Cast Iron Seared Chicken

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