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Roast Chicken, Cast Iron Seared

24

Comments

  • nolaegghead
    nolaegghead Posts: 42,109
    @NPHuskerFL - yes, yes, did the deglaze with creme fraiche and veal consomme!!!.
    ______________________________________________
    I love lamp..
  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    :)) serious note that actually sounds damn good man! Next yard bird I do I'm thinking of Spatch in a CI pan just to try it.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • nolaegghead
    nolaegghead Posts: 42,109
    It was exceptionally good.  It was a big 7.5 pound bird, tender as tender gets in the white and dark meat.  I used the left overs for paella last night, and that came out way better than I thought if would, given the effort I put into it.   And SWMBO loved all of it, that's what counts the mostest.
    ______________________________________________
    I love lamp..
  • buzd504
    buzd504 Posts: 3,856
    I do a roast chicken in the oven and I lay the spatchcocked chicken over scalloped potatoes - the chicken fat cooks into the sliced potatoes and they are amazing.

    Going to have to try that on the BGE.


    I roast a chicken on the potatoes, but then fry off some of the chicken fat by pan frying the potatoes in the iron skillet.
    NOLA
  • Focker
    Focker Posts: 8,364
    edited June 2014
    @nolaegghead‌ did you deglaze that pan? Oh yeah! Food Network Hotline: http://youtu.be/4wr2Nh8Pf2A
    Was at a pie class last weekend at the American Gothic House in Eldon, IA.  Beth Howard, the instructor, was giving me **** about the size or lack therof of my white rolling pin.  She busted out this huge dark wood behemoth that Larry The Cable Guy used on his visit.  I replied, "I'll take the "Big Jim".  My friend busted up, nobody knew what the hell we were talking about.  That is my personal fave SP episode.  A classic.  We had fun.  "It's all about stiff peaks." 
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • SGH
    SGH Posts: 28,887
    @nolaegghead‌
    Wow!! That looks insane. I recently picked up a large cast iron pan and have been wondering what to cook for the maiden voyage. I think I know what I will be cooking in now. Thanks for sharing my friend. Again it looks excellent .

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • nolaegghead
    nolaegghead Posts: 42,109
    @SGH It's a great technique.  Having only done it once, the jury is out on reproducibility, but I'm sold.  I didn't use a big pan - 8" ID bottom, 10" OD lip, whatever that is, and that held a 7.5 pound bird.  Always liked the smaller birds, but this one was phenomenal.

    Also, the fat and juice stays out of the grill in the pan. 

    @Focker haha - love that episode.
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    I love lamp..
  • grill4us
    grill4us Posts: 100
    This would be a huge hit in my house 
  • CtTOPGUN
    CtTOPGUN Posts: 612

     I will have to try this. Lately I have been using a Bundt pan for whole chicken. It allows faster, more even cooking with the center chimney. Captures all the drippings. And I usually fill the pan with root veggies.

     

       Jim

    LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot

     BBQ from the State of Connecticut!

       Jim
  • mcmac
    mcmac Posts: 496
    Now thats funny!!

    XL BGE -  Med BGE - Mini BGE - Traeger Pellet Grills

     Hillsboro OR
  • mahenryak
    mahenryak Posts: 1,324
    So I wanted to try this tonight but I didn't read the fine print and I have already spatchcocked my chicken, instead of splaying it.  I wonder if this makes a big difference?
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



  • nolaegghead
    nolaegghead Posts: 42,109
    @mhenryak - nah, you'll be fine.  Just plop it in the pan after it's hot, try to keep it oriented like a whole chicken - the idea is the dark meat cooks faster because it's touching the CI.
    ______________________________________________
    I love lamp..
  • mahenryak
    mahenryak Posts: 1,324
    Cool! Thanks for responding so quickly.  Do you typically, splay, though?
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



  • nolaegghead
    nolaegghead Posts: 42,109
    You're supposed to in the recipe, splay the legs.  I did.  I think they cooked a lot faster than the breast, but the skin was good.  So I don't think it matters too much. Splay a bit at least.
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  • mahenryak
    mahenryak Posts: 1,324
    Okay.  Thank you, again.
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



  • nolaegghead
    nolaegghead Posts: 42,109
    I think the trick with this method is to get the pan hot and keep the egg temp up around 500F for the duration of the cook.  Move it around, rotate to make the skin brown evenly and pull it out when the coolest part of the breast is 150F.  Take it off and let it rest on a rack in open air for 10-15 minutes to cool the outside down then serve.
    ______________________________________________
    I love lamp..
  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited June 2014
    Focker said:



    @nolaegghead‌ did you deglaze that pan? Oh yeah!
    Food Network Hotline: http://youtu.be/4wr2Nh8Pf2A

    Was at a pie class last weekend at the American Gothic House in Eldon, IA.  Beth Howard, the instructor, was giving me **** about the size or lack therof of my white rolling pin.  She busted out this huge dark wood behemoth that Larry The Cable Guy used on his visit.  I replied, "I'll take the "Big Jim".  My friend busted up, nobody knew what the hell we were talking about.  That is my personal fave SP episode.  A classic.  We had fun.  "It's all about stiff peaks." 

    Awe yes the Big Jim. But, did it have voice commands?
    =)) Classic.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • nolaegghead
    nolaegghead Posts: 42,109
    Cooked another one of these CI pan yard birds.  Incredible.  Was in a hurry so just did it in the oven.  Preheated the CI on the stove before putting in the oven.

    This was a nice 3.7 pound organic, cageless, etc chicken.  Crispy skin.  Used a blackened seasoning.  I'm sold.


    imageimageimage
    ______________________________________________
    I love lamp..
  • nolaegghead
    nolaegghead Posts: 42,109
    Pulled when the breast was 150F.  The dark meat was 180F.  This gives you an incredible moist breast.  Let it cool on a rack afterwards.  We overcook our chicken.  Try this, you'll never go back to the pull at 160-170F white meat.  I'm super serial.
    ______________________________________________
    I love lamp..
  • cssmd27
    cssmd27 Posts: 345
    nola - a few practical questions about doing this on the egg:

    1.  Did your cast iron fit with handle?
    2.  Did you do it raised "direct" or normal height?
    3.  Did you let the dome and CI get to 500 and put the chicken on dry?

    Thanks!
    Dallas (University Park), Texas
  • nolaegghead
    nolaegghead Posts: 42,109
    cssmd27 said:
    nola - a few practical questions about doing this on the egg:

    1.  Did your cast iron fit with handle?
    2.  Did you do it raised "direct" or normal height?
    3.  Did you let the dome and CI get to 500 and put the chicken on dry?

    Thanks!
    1. yes
    2. indirect - baked at 500F, better if higher in the dome, but nothing to worry about.
    3. yes
    ______________________________________________
    I love lamp..
  • itsmce
    itsmce Posts: 410
    I think I'll try this for dinner tonight. Did the onions go in the pan after you pulled the chicken, or were they under the bird the whole time.  Seems like they'd burn if they were there from the beginning. Think I'll try to find enough new potatoes from my garden to put in the pan under the bird.
    Large (sometimes wish it were an XL) in KS
  • Canugghead
    Canugghead Posts: 12,245
    ... you'll never go back to the pull at 160-170F white meat.  I'm super serial.
    makes perfect sense to me, that's close to SV temp. it's on my must-try list!
    canuckland
  • pantsypants
    pantsypants Posts: 1,191
    I will try this tonight . This looks great !!
    Toronto
  • nolaegghead
    nolaegghead Posts: 42,109
    itsmce said:
    I think I'll try this for dinner tonight. Did the onions go in the pan after you pulled the chicken, or were they under the bird the whole time.  Seems like they'd burn if they were there from the beginning. Think I'll try to find enough new potatoes from my garden to put in the pan under the bird.
    @itsmce The recipe had stuff like ramps and onions in the pan, but my theory is - any veggies will just cools the pan and creates steam, hurting the texture of the skin.  So the pan is completely empty and dry when I start.  After the cook I used the oil/drippings (pretty much just oil, the water cooks off) to saute a few veggies, then made some gravy.

    It's a good idea to heat the pan up HOT on the stove before you put in the egg/oven, The hotter the pan the better (within reason).
    ______________________________________________
    I love lamp..
  • nolaegghead
    nolaegghead Posts: 42,109
    I will try this tonight . This looks great !!
    Do post your results!
    ______________________________________________
    I love lamp..
  • pantsypants
    pantsypants Posts: 1,191
    I will fore sure , I will experiment with what to use as i dont have any ramps or things like that .

    I am thinking spinach , garlic rosemary onions and what ever else is in the fridge .....

    thanks for posting this it looks awesome
    Toronto
  • nolaegghead
    nolaegghead Posts: 42,109
    @pantsypants - ignore veggies - don't put any in the pan.  I consider this a technique for cooking a killer chicken.  While you can use the fat for veggies after the chicken is done, I wouldn't recommend putting them in the pan when you are cooking the chicken.   See above a couple posts.
    ______________________________________________
    I love lamp..
  • JRWhitee
    JRWhitee Posts: 5,678
    Nice chicken, I have a cast iron and will be trying that. Thanks Nola.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • pantsypants
    pantsypants Posts: 1,191
    edited June 2014


    @pantsypants - ignore veggies - don't put any in the pan.  I consider this a technique for cooking a killer chicken.  While you can use the fat for veggies after the chicken is done, I wouldn't recommend putting them in the pan when you are cooking the chicken.   See above a couple posts.
    I litteraly had just run out to grab veggies .

    But i think you make sense. I will just focus on the chicken .
    Thanks and I will keep you posted
    Toronto