CI chicken, I hope this works

Legume · September 2016

Rubbed up good with salt, rosemary and lemon thyme outside and under breast skin, uncovered in the fridge for most of the day.

I wanted to roast a few veg with it, looks like I need a bigger pan. I let the chicken go 15 min or so before adding the potatoes, onion, garlic, carrots. It's running 500 indirect right now but I closed the vents a little so it will come down a bit through the cook.

Carolina Q · September 2016

That's gonna be wonderful!!

marysvilleegger · September 2016

Been thinking of doing this... Yours looks amazing! Please post follow up pics

Legume · September 2016

Image: https://us.v-cdn.net/5017260/uploads/editor/ac/cide4s670q5q.jpeg

I need a bigger pan. Overload of veggies kept it from crisping up on the sides, but really good all around. I chopped the herbs and then added to kosher salt and ground them together in a mortar and pestle before rubbing into the chicken, so the salt had plenty of flavor as well.

theyolksonyou · September 2016

I would make a meal on those veggies. That's a major compliment.

bgebrent · September 2016

Yep, proved yourself right! Nice cook brother.

Legume · September 2016

Thanks @theyolksonyou, I might have forgotten to mention I added a handful of lardons on top of the vegetables partway through since I had no room to stir the vegetables. At the end, I pulled the chicken and set it on top of the veggies - they soaked up lots of vitamin G from the bottom of the pan.

Thanks @bgebrent

bgebrent · September 2016

Nice touch on the Vitamin G!

StillH2OEgger · September 2016

That looks tremendous.

nolaegghead · September 2016

Nice cook! If you can elevate the bird over the veggies a few inches (pot and rack or something) you can crisp up the rest of it and have the benefits of juice on the veggies.

johnmitchell · September 2016

That all looks fantastic.. Great pics to boot !!!

Ima_good_egg · September 2016

Looks fantastic!

CtTOPGUN · September 2016

nolaegghead said:

Nice cook! If you can elevate the bird over the veggies a few inches (pot and rack or something) you can crisp up the rest of it and have the benefits of juice on the veggies.

These veggies look great!

I like to use a Bundt pan as a verticle roaster(think beer can chicken) and fill the bottom with root veggies. They cook nicely in the chicken fat.

Jim

Thatgrimguy · September 2016

Man, that looks killer. Every time I have done something like this the veggies have needed about an hour longer than the chicken. I think I pile the veggies too high or cut too thick... or both.

ThrillSeeker · September 2016

@cttopgun Thanks for that suggestion. I'm going to try that w/ the bundt pan.

Legume · September 2016

thanks for the comments and suggestions. I've cooked spatch birds over a pan of vegetables and I've roasted a chicken in a rack over a pan of vegetables as well. I actually wanted the chicken in contact with the hot pan this time - I was following the cook @Mattman3969 posted here http://eggheadforum.com/discussion/1196535/ci-splayed-chicken which was a take on a cook @nolaegghead posted a couple of years ago. unfortunately, I got greedy and tried to cook vegetables as well, so I didn't get the result I wanted on the bottom of the chicken.

I think next time, I will either get a much larger pan or start the chicken with the vegetables and then move to second pre-heated ci pan (that sounds overly complicated as I type this), or just keep them separate and only go with bacon in the vegetable pan. or not. regardless, when my daughter and wife both pack leftovers for lunch the next day, I know I won at least a little bit.

ThrillSeeker · September 2016

If the price on this came down by $200, I'd buy this.

http://https//www.amazon.com/Cast-Vertical-Poultry-Roaster-All-Clad/dp/B001CTZWRE/ref=sr_1_8?ie=UTF8&qid=1473773927&sr=8-8&keywords=vertical+poultry+roaster

HeavyG · September 2016

ThrillSeeker said:

If the price on this came down by $200, I'd buy this.
http://https//www.amazon.com/Cast-Vertical-Poultry-Roaster-All-Clad/dp/B001CTZWRE/ref=sr_1_8?ie=UTF8&qid=1473773927&sr=8-8&keywords=vertical+poultry+roaster

I usually just use one of my chicken stands in one of my large cast iron skillets.

I also have one of these but with a really big chicken it doesn't hold much veggies - https://smile.amazon.com/gp/product/B001VKYAUY/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Mattman3969 · September 2016

Bird looks good!! Was the skin crispy on top?

Legume · September 2016

Mattman3969 said:

Bird looks good!! Was the skin crispy on top?

thanks. yes, it was crispy on top, I think the salt and air-dry in the fridge helped with that. I'm thinking now that my next try will just be chicken in the pan by itself to get the crisp I want with the fried texture on the bottom that I was also looking for. I'll cook the vegetables in a separate pan and put a thigh or leg on top of the vegetables. that's how we cook extra dressing since we can't stuff a turkey we're frying or egging - we put turkey parts on top of the dressing and cook in the oven. one thigh or a couple of drumsticks would be perfect and I could use that meat as well.