Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Whole Chicken

I'm going to cook a 2lb chicken on the Egg tomorrow. Few questions, do I go direct or indirect? If indirect, what dome temp do I want and about how long for the cook? If direct, what dome temp and for how long? I'm going to be making the grill grate extender with the carriage boots, so it will be about 5" taller.. I also have that fancy porcealin sittin turkey vertical roaster that I will fill up with beer..

Comments

  • MickeyMickey Posts: 16,504
    edited April 2013
    Just a suggestion. First are you sure you have a 2 lb chicken (I am a fan of small chickens)? Cut the back out (Spatchcocked), cook it direct at 375/400 raised. If this chick is really 2 lbs I haven't got a clue on time, but if 3.5 to 4 a little under an hour. No tray, drink the beer.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • MickeyMickey Posts: 16,504
    This is on aMini. Just to show you what it looks like. image
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • six_eggsix_egg Posts: 625
    The best advice I can give you about this cook or any other is use temperature not time. Most know time but cook by temp. I have seen Mickey post about temp over time before. He knows what he is doing.

    XLBGE, LBGE 

    Texarkana, TX

  • berndcrispberndcrisp Posts: 774
    2 lbs. sounds more like a large Cornish game hen, which are also great on the egg.
    Hood Stars, Wrist Crowns and Obsession Dobs!


  • I cooked a 2 pounder last week at 350 and reached temp in 35 mins. Started cold. Large egg.
  • Sorry, it's a little over 4lbs.
  • Little StevenLittle Steven Posts: 27,360

    I like to do them indirect and inverted on the stand

    photo 7724528e-65b2-4b10-8a30-d4e49045c751.jpg

     

    Steve 

    Caledon, ON

     

  • MickeyMickey Posts: 16,504

    THis is large Cornish game hen about 2 lbs.

     

    image
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • SaltySamSaltySam Posts: 417

    I'd like to ask a couple follow-on question to this thread.   For a whole bird, where are you taking the temps?  Breast or thigh?  My last spatchcocked chicken was cooked to 160 breast temperature, and the white meat was fantastic.  However, there were portions of the darker meat that didn't seem as done.  I've cooked another one with the probe in the thigh, and cooked to 170.  The dark meat was spot on, but the breasts were a little overcooked and mealy.

    Any tips?

    LBGE since June 2012

    Omaha, NE

  • EggcelsiorEggcelsior Posts: 11,540
    edited April 2013
    SaltySam said:

    I'd like to ask a couple follow-on question to this thread.   For a whole bird, where are you taking the temps?  Breast or thigh?  My last spatchcocked chicken was cooked to 160 breast temperature, and the white meat was fantastic.  However, there were portions of the darker meat that didn't seem as done.  I've cooked another one with the probe in the thigh, and cooked to 170.  The dark meat was spot on, but the breasts were a little overcooked and mealy.

    Any tips?

    white- 160 finished

    dark - 180 finished

    I pull at 5 degrees below finish for the rest.

    I have not spatchcocked on the Egg; only the oven. I stick the probe in a thigh and then spot check once it gets to 160 with the Thermapen.

    Did you rotate the bird? Mine usually finishes at the same time.(Egg can have hot spots)
  • SaltySamSaltySam Posts: 417

    I've done the beer butt (minus the beer) method, where the chicken sat up, with legs pointed down.  I've also spatchcocked it, but didn't rotate it, since it was indirect. 

    I see that @Little Steven does his inverted.  Does that help even out cooking time?  It would make sense, since you're getting the dark meat higher up in the dome. 

    LBGE since June 2012

    Omaha, NE

  • Little StevenLittle Steven Posts: 27,360
    That was the reason I started doing them this way. I consistently get 15* to 25* difference between the white and dark meat. Another benefit is that the fat from the back end bastes the front

    Steve 

    Caledon, ON

     

  • SaltySamSaltySam Posts: 417

    Awesome.  I look forward to trying that method now.  Thanks for the help!

    LBGE since June 2012

    Omaha, NE

  • Little StevenLittle Steven Posts: 27,360
    You need a narrow neck on the stand. The BGE stand works well. You may still have to clip out a bit of the backbone to get it started.

    Steve 

    Caledon, ON

     

  • I think my first chicken turned out awesome. 2.5 hrs at 380deg. The dark spots are the rub. She was moist I must say
    image.jpg 1.6M
  • SkiddymarkerSkiddymarker Posts: 7,190
    edited April 2013
    @EggHeadinFlorida - are you sorry you asked? 
    Point is there are lots of ways, all good, go with your gut and enjoy!
    I like 'em spatched direct at 350-375 and indirect at 400-425. 
    Cook time is around an hour for 3-4#. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • billyraybillyray Posts: 1,122
    SaltySam said:

    I'd like to ask a couple follow-on question to this thread.   For a whole bird, where are you taking the temps?  Breast or thigh?  My last spatchcocked chicken was cooked to 160 breast temperature, and the white meat was fantastic.  However, there were portions of the darker meat that didn't seem as done.  I've cooked another one with the probe in the thigh, and cooked to 170.  The dark meat was spot on, but the breasts were a little overcooked and mealy.

    Any tips?

    Ice the breasts for about 20 minutes before you put them on. I usually end up with thighs @ 180 and breasts @165.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • MickeyMickey Posts: 16,504
    I think my first chicken turned out awesome. 2.5 hrs at 380deg. The dark spots are the rub. She was moist I must say

    Sorry but I am not grasping something. You are saying you cooked a 2lb bird for 2 1/2 hours at 380? I cook 13lb turkeys at 380 for 1&1/4 hour. And 3&1/2 lb chickens 50 to 55 min. All spatchcocked, all direct. Is you temp been tested?
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • burr_baby33burr_baby33 Posts: 503
    My "go to" method for chicken is spatchcock. I cook the thighs to 175 + rest and it is consistently excellent. BUT, when I feel a little creative I love to debone and stuff the bird using the Pepin technique. I sit the iPad by the cutting board starting and stopping as I go. Pepin can debone a chicken in two or three minutes...takes me about ten. I like to serve it to guests, it has a WOW factor. Tastes great and looks fantastic on the platter.
  • EggcelsiorEggcelsior Posts: 11,540

    My "go to" method for chicken is spatchcock. I cook the ths to 175 + rest and it is consistently excellent. BUT, when I feel a little creative I love to debone and stuff the bird using the Pepin technique. I sit the iPad by the cutting board starting and stopping as I go. Pepin can debone a chicken in two or three minutes...takes me about ten. I like to serve it to guests, it has a WOW factor. Tastes great and looks fantastic on the platter.

    +1
    I love doing this. Never on the egg yet. I do it like he does and stuff it then wrap in the skin. My favorite way to do chicken.
  • Sry. A few posts up I said it was a little over 4lbs. I don't think their would be much bird left at 2lbs for 2.5 hrs lol
    Mickey said:
    I think my first chicken turned out awesome. 2.5 hrs at 380deg. The dark spots are the rub. She was moist I must say

    Sorry but I am not grasping something. You are saying you cooked a 2lb bird for 2 1/2 hours at 380? I cook 13lb turkeys at 380 for 1&1/4 hour. And 3&1/2 lb chickens 50 to 55 min. All spatchcocked, all direct. Is you temp been tested?

Sign In or Register to comment.