Can you FTC a chicken..?

rholt

So here I am pondering all of the cooks I have planned for my future egg and a question popped into my brain. I know that pork and beef do well with the FTC method...but what about whole chickens? Would the skin stay crispy or would it get all soggy? I am planning to have large family gatherings and my family all likes different meats. So if I were to cook pork chops and a spatched chicken, would the chicken remain as good being nestled in the cooler or not?

Mighty_Quinn

never tried it, but i imagine the skin crispness would suffer.

Bayarad

Wouldn't do it spatchcocked chicken should be last thing off the Egg!

Fred19Flintstone

Encasing hot meat in foil effectively starts a steaming process.  Steam is water vapor.  Water and a crispy texture are usually mortal enemies.

nolaegghead

when you buy a rotisserie chikken from Sams club, the little plastic coffin it comes in keeps it hot.  FTC

rholt

True Nola, but if using that analogy then I would probably avoid the FTC as the chicken I have had in the plastic coffin is far from crispy.

nolaegghead

FTC = not crispy.   That's why fried chikken comes in a paper box.  (and not wrapped in foil).   It's a compromise - You want it crispy, you can't let it steam itself for very long.  So the steam needs to go away, and it cools faster, or not, and it gets a soggy skin (it puts the lotion on it's skin).  Oh, I'm a sick puppy.

Eggcelsior

Nola always tucks before he fries his chicken.

Right, Precious?

nolaegghead

I do what I have to.

Eggcelsior

nolaegghead said:

I do what I have to.

Crap! What the hell-else do you do in that manbearcave? I thought you couldn't dig wells in NO.

nolaegghead

You don't need no drill for a well here.  Just dig about a food down an you got water.  Then at night, the ice weasels come.  Sorry, wrong metaphor.  At times, the water comes without any diggin, and that's bad, m'kay.

Skiddymarker

Simple answer, no. 

rholt

Ha ha ha. Thanks all.