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Newbi Cooking Chicken

HappyBobHappyBob Posts: 4
edited July 2012 in Poultry


I've had my egg for a couple of months with mixed success.  Burgers I have made are the are the best I have ever had and my ribs are gettting better at each attempt.  I've tried split chicken breast a couple of times with poor results.  The skin is rubbery and the outer layer of meat is tough and tasts bad.  The inner portion of the chicken breasts tastes ok and is moist.  The 1st time I cooked at 300 degrees for a couple of hours and the 2nd time I was at about 350 for an hour.



  • GriffinGriffin Posts: 7,673
    Try 400 on a raised grate.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • HappyBobHappyBob Posts: 4
    I'll give it a shot.  Should I go direct or indirect heat?
  • FxLynchFxLynch Posts: 433
    Direct if you are using a raised grid.
  • pasoeggpasoegg Posts: 414

    use the naked whiz recipe on his site for spatchcook chicken.  Has easy directions and pics for prep...can't go wrong -  he has this one nailed......

    "it is never too early to drink, but it may be too early to be seen drinking"

    Winston-Salem, NC

  • hammerg26hammerg26 Posts: 8
    Naked Whiz has most things nailed. :)
  • BaysidebobBaysidebob Posts: 489
    How big were the chicken pieces?  Big are retired layers and lealthery skin. Lots of the "on sale" chicken I've encountered were big old hens suitable for stewing and shredding only.
    My actuary says I'm dead.
  • KingtUTKingtUT Posts: 157
    edited July 2012

    I have pretty good luck with bone in split breasts at 400 indirect, skin side down for 25 minutes, then flip and baste for another 25 minutes. Good skin!


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