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Roast Chicken
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Lill Prophet's Mom
Posts: 32
Besides beer butt chicken, does anyone have a favorite way to roast a whole chicken? Please provide recipe.
Comments
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Most folks love:
http://www.nakedwhiz.com/spatch.htm
Not quite whole, the backbone is removed. But a great way for quick and moist chicken. -
Ya' beat me by 12 sec. :P :P
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This is the way I like it. This is on a mini but it is the same for all size eggs.
Go high in the dome, do direct , never turn over, cook at 375/400.
I like a coffee rub or Butt Rub.
I do leave it in the fridge overnight uncovered and I never oil.
I also do turkey the same way.
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. -
I do one I call Beer Pan Chicken, you can use beer or broth or about any liquid in the pan. Here is the link to my site with all the details.
http://playingwithfireandsmoke.blogspot.com/1997/01/beer-pan-chicken-aka-fallen-down.htmlHappy Trails~thirdeye~Barbecue is not rocket surgery -
Thirdeye what are the toothpicks for?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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Morning Lill Prophet's Mom:
Here is a LINK (click here) to a recipe for "Peking Chicken" that we really like.Have a GREAT day!
Jay
Brandon, FL
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I like to cook it whole peel and quarter an onion a half a lemon and come celery in the cavity.. and maybe a littel butter just because. with some dizzy pig or mrs dash on the outside and under skin if you care.
Indirect or direct at 325- 375 it all works.
if i cook direct I leave the top off and just control temp with bottom vent. with indirect with plate setter make a drip pan out of aluminum foil throw away when done.
The family does not like the burnt chicken fat taste.XL Walled Lake, MI -
Here is one I tried lately. It was very good, especially the au jus.
http://www.food.com/recipe/french-chicken-in-a-pot-americas-test-kitchen-349883Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
On all of my chicken breasts and turkey breasts, I remove the skin and put seasonings or herbs on, then replace and stretch the skin and secure with toothpicks. (now the picture above is of my turkey pastrami, so the seasonings are very heavy) Without toothpicks, the skin will shrink up to much. Just don't use the colored ones!!
They also work well on pieces of chicken too.
Happy Trails~thirdeye~Barbecue is not rocket surgery -
in the classic french style of jacque pepin.. ..easy, simple and very delicious!!
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=207762&catid=1 -
You da man. Never thought of that, thanks...
I have seen the toothpicks in you pictures before and no idea why....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. -
This post is inspirational. I love doing whole chickens. I will bookmark this post for future reference. thanks
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