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Chicken & Dumplings
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edited November -1
I am wanting to cook a whole chicken on the egg was wanting to know if anyone had any suggustions on how to do it?
pop'er on one of these for about an hour at 500:
This one was from Sunday night, just ate the leftovers about 1/2 hour ago, delicious
pretty work, zippy. Best whole chicky I ever cooked!
You can also spatch you bird.
Frank from Indiana
There are a lot of answers.
Prepare your chicken with choice of rub. Just set the bird on the grid breast up or you can spatchcock. Either way will give great results.
Use a raised grid with a drip pan. Dome 400° use some Apple or cherry wood. Cook for 1 hour. At 45 min. check the internal temp of the bird when you hit 165° pull the bird.
A log of folks are taking the dome to 500° and cooking for 1 hour. Either temp or anywhere in between will give you a great tasting chicken.
This type cook is very forgiving and very tasty.
A great addition is to add a tub of potatoes & onions, S&P and let the bird sit directly over the tub. When you pull the bird tent it with foil. Take the tub and cover the spuds & onions with cheese, foil tent. In about 5 - 10 minutes the cheeze will be nicely melted and the bird will be ready to eat.
These birds were done at 500° for 1 hr.
this way , indirect either start at 450° and bring down to 350° or raise temp at end of cook .
or this way , direct at 350°
Ross in Ventura
500* for 1-hr.
When doing a whole chicken would it make sense to do the ice bag on the breast trick that Mad Max does for Turkeys - especially if you're cooking at a high temp like 500 deg?
Nice lookin' cook there! I'm sure it tasted great too!
Thank you, both were fantastic.
I did let the veggies cook the entire time of the chicken.
Both were great, but sometimes the spud tub is better than the chicken.
We will cut up some chicken and mix it in the tub then serve.
What temp and how long for 1/2 chicken.
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