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Deboned Chicken looking to verify temp/time

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Steeler Fan
Steeler Fan Posts: 395
edited November -1 in EggHead Forum
Getting old - cannot remember thetime or temperature.

Just deboned a whole chicken. Yeah I'm stuffing it with bread etc. (sorry Max). I'm guessing 300 indirect for aboyt 75 minutes. Any agreement diasagreement. Need a little help.
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  • Marvin
    Marvin Posts: 515
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    Sounds right. I'd go to 350-375. The only issue is to make sure that the stuffing is cooked to 165. Enjoy!
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  • Steeler Fan
    Steeler Fan Posts: 395
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    Thanks, remembered everything except the temp. Appreciate it.
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  • PapaB
    PapaB Posts: 146
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    Good luck on the cook, SF. Thanks for the feedback on my post. We'll give it a go. I'm thinking 350, indirect and as temp is close increase temp to crisp up the skin. Determining temp will be the 165 on the stuffing. Thanks again.
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  • Steeler Fan
    Steeler Fan Posts: 395
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    As promised, We did 3 chickens last night. For posterity followed the temperature instructions.
    350 degrees indirect. When the stuffing got to 160, i opened her up and the heat zoomed to 500-550 and crisped the skin and browned it an auburn color. Looked good. Let one rest, carved it with an electric knife, nice even slices. Served with gravy made from all giblets and leftover meat.
    Next day placed a slice on a homemade bun, slathered bun with mayo and a cranberry slice. Yum.
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