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Whole Chicken
Comments
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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 & 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).
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This is on aMini. Just to show you what it looks like.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).
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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
Fernandina Beach, FL
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2 lbs. sounds more like a large Cornish game hen, which are also great on the egg.Hood Stars, Wrist Crowns and Obsession Dobs!
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I cooked a 2 pounder last week at 350 and reached temp in 35 mins. Started cold. Large egg.
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Sorry, it's a little over 4lbs.XL bge, Mini max & 36 BS Griddle.
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I like to do them indirect and inverted on the stand
Steve
Caledon, ON
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THis is large Cornish game hen about 2 lbs.
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). -
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
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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?
dark - 180 finishedI 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) -
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
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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
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Awesome. I look forward to trying that method now. Thanks for the help!
LBGE since June 2012
Omaha, NE
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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
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I think my first chicken turned out awesome. 2.5 hrs at 380deg. The dark spots are the rub. She was moist I must sayXL bge, Mini max & 36 BS Griddle.
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@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. - Whiskey and steak, because no good story ever started with someone having a salad!
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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?
Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc. -
EggHeadinFlorida 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?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). -
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.
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+1burr_baby33 said: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.
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 lolMickey said:EggHeadinFlorida 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?
XL bge, Mini max & 36 BS Griddle.
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