Cornell chicken temps

Powak

Looking to do a Cornell chicken later in the week. I’m planning on following the original recipe for ingredients and will cook it spatchcock, but what temps should I run at on on the egg for good crisp skin? And should I go direct or indirect? I’ve got roughly a 5lb Perdue broiler bird.

TrippleRipple

I've made Dr. Baker's original recipe on my egg. I did it at 400, raised direct. Skin down for about half an hour and then flipped it and put it on a the higher rack (I use a PSWOO from CGS) Cooked to an IT of 170. The skin was crisp. I hope this helps!

Mattman3969

Looks like you got killer results here. I’d just mimic temp and height from that cook

https://eggheadforum.com/discussion/1221690/cornell-chicken

Powak

TrippleRipple said:

I've made Dr. Baker's original recipe on my egg. I did it at 400, raised direct. Skin down for about half an hour and then flipped it and put it on a the higher rack (I use a PSWOO from CGS) Cooked to an IT of 170. The skin was crisp. I hope this helps!

Man that’s perfect. I’ve got a PSWOO2 with D grate extender. That can be done.