Whole chickens, with good crispy skin

Powak

I'm looking to make a tasty, no frills roasted whole chicken on the egg. I did one indirect a few weeks ago at 375 until it reached 165 internal. The chicken was cooked but it didn't have that good browned up crispy skin like you get when doing a beer chicken on the Weber kettle or in the oven. Even the meat inside didn't taste that great or have that good texture of a rotisserie chicken. I'm wondering if I cooked it longer if it would come out that way or what?

When I've done beer chickens in the past on my old grill I'd just let em rip for an hour and a half to 2 hours, skin would be crispy, internal temp high like 180 but meat nice and tender and juicy.

Darby_Crenshaw

the egg retains moisture, and if it has a weaskness, it can be that sometimes you don't want that.  i don't mean moisture IN the meat, but in the cooking environment.  that means skin has a hard time drying out to the point where it can crisp.

we typically dry our chickens at least a day, sometimes longer, unwrapped in the fridge on a plate

then i typically slow roast them, at 225-250 until it is at the internal temp we like (or the joints are loose, about the same thing).

skin is always crisp.

i usually work the skin free with a couple fingers, and may also oil it or add some butter (herbs, rub, whatever).  the fats help fry the skin i think.  but it is the drying that really gives it the head start it needs.

dry interior meat is always simply due to over cooking.  and wet or high humidity environments don't actually infuse moisture into the meat, or help retain it, they simply slow the cooking because the overall temp tends to be lower.  this gives you more gentle cooking, and a bigger window to catch it at the temp you want and to minimize carry over.

so... guaranteed crisp skin:

-dry it 24-48 hours (you can go a week even, but the thing will look scary when it comes out of the fridge. skin adhered to the flesh, and looking red). it will return to normal when you cook it).

-separate the skin from the bird with a finger or two, on the big muscles. leave it attached down the keel bone, so the skin doesn't contract all the way off.

-go lower than you think.  high heat cooks the meat quickly, but doesn't give the skin, in a BGE, time to dry.  and it needs to dry before it can crisp, just like a steak needs to steam before it can sear... unless you dry age.

-

Chris8938

^^^right there is the key, especially the drying in the fridge.  I had terrible skin until I started drying out in the fridge.  

fishlessman

spatchcock it and cook it at a lower temp skin side DOWN til crispy, then flip and cook to temp. if you do that and what darby said you will get really nice crispy skin

The Cen-Tex Smoker

I spatch, skin up and cook raised indirect at 450. Skin is like a potato chip. I do generally brine and dry it in the fridge but not always.

The Cen-Tex Smoker

Chris8938 said:

^^^right there is the key, especially the drying in the fridge.  I had terrible skin until I started drying out in the fridge.  

Welcome Appleton. I lived there for 5 years and bought my first egg there @ bbq pitts and spits when they were over by the mall. Couldn't figure out how to cook in the cold winter with a giant SS gasser so I bought an egg. That is the best thing that ever came out of an Appleton WI winter for this Texan.

bhedges1987

Ya I do spatch and it's always very crispy. At like 400 raised direct. Haven't done a whole bird uncut

westernbbq

i made a jaques pepin deboned chicken ballontine (i forget if this is poached or roasted) and tied it up, stuffed with spinach and mushrooms.   The tieup job i did was a mess...but the bird was cooked indirect at 375 for 1 hr.  The meat was moist and perfect.  Most of the skin was crispy.   If you roast it long enough, the skin will crisp up.  Just be sure it is dry since wet skin steams and it wont be crispy

Mickey

400 to 450 Raised Direct Spatchcocked always works for me. Same with wings. legs, and spatchcocked turkeys and turkey parts as well.

Powak

Mickey said:

400 to 450 Raised Direct Spatchcocked always works for me. Same with wings. legs, and spatchcocked turkeys and turkey parts as well.

Spatchcocked mean split but still with bones in?

GATABITES

Powak said:

Mickey said:

400 to 450 Raised Direct Spatchcocked always works for me. Same with wings. legs, and spatchcocked turkeys and turkey parts as well.

Spatchcocked mean split but still with bones in?

yes, basically you are cutting out the spine of bird and gently pressing and cracking the breast cartilage so it will lay flat. There are tons of videos on youtube. very easy. 

Chris8938

The Cen-Tex Smoker said:

Chris8938 said:

^^^right there is the key, especially the drying in the fridge.  I had terrible skin until I started drying out in the fridge.  

Welcome Appleton. I lived there for 5 years and bought my first egg there @ bbq pitts and spits when they were over by the mall. Couldn't figure out how to cook in the cold winter with a giant SS gasser so I bought an egg. That is the best thing that ever came out of an Appleton WI winter for this Texan.

Oh, winter isn't too bad...I still go to BBQ pits and spits all the time.  They have moved a little farther west, but still going strong.  Nice to see someone else from my parts!  

The Cen-Tex Smoker

Chris8938 said:

The Cen-Tex Smoker said:

Chris8938 said:

^^^right there is the key, especially the drying in the fridge.  I had terrible skin until I started drying out in the fridge.  

Welcome Appleton. I lived there for 5 years and bought my first egg there @ bbq pitts and spits when they were over by the mall. Couldn't figure out how to cook in the cold winter with a giant SS gasser so I bought an egg. That is the best thing that ever came out of an Appleton WI winter for this Texan.

Oh, winter isn't too bad...I still go to BBQ pits and spits all the time.  They have moved a little farther west, but still going strong.  Nice to see someone else from my parts!  

I was up there last summer visiting friends and saw their new place. It's nice.

I do not miss the winters up there for sure but we really enjoyed our time in Appleton. How long have you lived there?

westernbbq

Do they still do aplle jams on wapl radio?  My older bro played football at stevens point and i used to go visit him there.   The radio station was awesome. This of course was back in the mid 80s.   Great people, good beer and lotsa great times

The Cen-Tex Smoker

westernbbq said:

Do they still do aplle jams on wapl radio?  My older bro played football at stevens point and i used to go visit him there.   The radio station was awesome. This of course was back in the mid 80s.   Great people, good beer and lotsa great times

I bet Stevens Point in the Mid-80's was freaking awesome. Hell, it's still pretty much stuck there <span></span>

pgprescott

Cornstarch is a foolproof and effortless path to crispy skin. Simply dust the seasoned bird with cornstarch or mix it with the rub. Done.

Chris8938

@The Cen-Tex Smoker
I have lived in Appleton since 1999.  This winter wasn't too bad.  Last winter when we had 60+ consecutive days of not getting above 0 was kind of miserable.  I hope to get down to Texas for a little vacation.  My grandparents wintered in Texas.  

Powak

I'm thinkin part of the problem with my egg bird not being so good was I used a Perdue chicken. Nothing against Perdue but you just can't beat a farm fresh chicken from Bisson's (local farm and butcher shop around here). Does it hurt to go past 165 degrees on a whole bird?

lousubcap

In an above post someone inquired about spatchcock chix-here's a link: 
http://www.nakedwhiz.com/spatch.htm And air dry is a proven process along with corn starch.  

westernbbq

The Cen-Tex Smoker said:

westernbbq said:

Do they still do aplle jams on wapl radio?  My older bro played football at stevens point and i used to go visit him there.   The radio station was awesome. This of course was back in the mid 80s.   Great people, good beer and lotsa great times

I bet Stevens Point in the Mid-80's was freaking awesome. Hell, it's still pretty much stuck there <span></span>

It was fun to go to SP in the mid 80s when my brother was on the team and I was being recruited to play there- my dad played one year at River Falls, my sis went to Stout.  Platteville and Eau Claire were fun to visit too.  But all that was warmups for Madison...

Focker

@Powak,
I too, transitioned from a kettle to an egg, and pretty much back to kettles aside from baking and wok'n, or grillin in harsh Midwest winter conditions(which happens less with each passing year).  And I too, was/is disappointed in the egg's performance with poultry.

There are some things like burgers, dogs, chicken, brats, off the kettle,  that simply cannot be beat....even by an expensive ceramic grill.  The only time my egg sees poultry is searing SV breasts for work lunches.

I have tried so hard, various dome temps, indirect, direct, raised, drying, separating the skin and packing with butter and herbs, mayo slather, basting with oil spray, corn starch, whole fryer, spatchcock, broke down into pieces yada yada yada.....nothing compares to the drier, more even heat of the kettle and briquettes vs an egg and lump.  I'm quite amazed at the masters here proclaiming "potato chip" skin.  The BS detector tinnitus is getting more severe...may need some Xanax. 

I personally don't think it has anything to do with Perdue vs farm free range.  Often, the Perdue birds are sold prebrined so to speak, pumped with a saline solution solely to maximize profits.  The brining will slightly extend that moist white meat finishing window.

I've let whole fryers get away from me on the spit in the 170s, and they were completely fine.  I believe keeping the bird whole and intact helps open that finishing window as well.

If you would like to try a farm free ranger for comparison, which I encourage you to do, please brine it.  

Also, if you find "air chilled" (no saline solution pump) birds like from the Smart brand, brine them too.  

Just watch your labels  There is no need to "double brine" a fryer.  Your finished product may become too salty.

I don't want to discourage you from trying all these techniques before you.  Your assessments are spot on.

Powak

Focker said:

@Powak,

There are some things like burgers, dogs, chicken, brats, off the kettle,  that simply cannot be beat....even by an expensive ceramic grill.  The only time my egg sees poultry is searing SV breasts for work lunches.

I have tried so hard, various dome temps, indirect, direct, raised, drying, separating the skin and packing with butter and herbs, mayo slather, basting with oil spray, corn starch, whole fryer, spatchcock, broke down into pieces yada yada yada.....nothing compares to the drier, more even heat of the kettle and briquettes vs an egg and lump.  I'm quite amazed at the masters here proclaiming "potato chip" skin. 

As far as burgers go I've had the best burgers in my life on the egg in the month or so I've owned it. I'd still like to figure how to make killer ones on the kettle for camping and what not since I won't be rolling the egg to camp. I've never tried the two zone cooking set up on a kettle for searing and indirect in the same cook so maybe that's key.

Chicken thighs have been pretty killer especially when cooked high In the dome. 

But i'm thinking I may not scrap my kettles and keep them around for beer chickens. They come out even better than a rotisserie chicken from the deli and there's no butter under the skin or any other procedure needed for crispy skinned chicken with moist meat on it.

Focker

Yes, two-zone is the key.  

Please keep them around.  If I'm camping where I know I'll be close to base camp I will bring the egg to focus more on the outdoor cooking low and slows, or braises with a DO.  

Usually we are away doing stuff hiking, fishing, hanging out with fam and friends at other sites, etc.  Have learned to appreciate the quick grill items and the extra real estate of the Weber.  Supper is usually the only grilled meal.  The BS Tailgater will be awesome for bangin out breakfasts in large quantities.  

Honestly, 75% of the time, I bring either the Jumbo Joe, or OTG if I'm camping with other groups.  And I built a super badass custom table for my small egg to make it easier to transport.  

The Jumbo Joe is a phenomenal camp cooker, especially when found at target's end of season clearance for 20 bucks.  Decent real estate(same as a large egg), yet so portable.  Seems to be the sweet spot.

When cooking for 4 or more, I have found the small 13" grid just doesn't get the job done efficiently with the drunken or stoned or both or sober fat basties, and the future fat basties, I run with. 

Powak

I picked up a jumbo Joe 3 years ago. Perfect grill for camp. The coals are closer on the joe than any of their other kettles. Great for putting a nice burn on steaks and burgers. I was going to save up some coin and get a Minimax for camping but I think I'm going to hold off.