Adaptable Chicken

mollyshark

I've been trying out new recipes and, frankly, I need to go back to some old standards I have. Some of the new ones have been winners, but the last few not as spectacular and I'm getting discouraged.[p]A particular old favorite is this chicken where you mix spinach, ricotta, an egg, and a few other things and stuff it under the skin, then bake about 45 mins. It is very easy and always has rave reviews. I was wondering if recipes like this adapt well to the Egg? It's one of my favorite chickens. Thoughts?

Char-Woody

mollyShark, that sounds delicious..the time frame is what bothers me. I would still use the 20 minute per lb as a rule of thumb in poultry cooks. At 350 degrees a 8 lb bird dressed to kill like your suggesting should take around 2 hours or so. maybe slightly less direct, more if indirect.
I would go indirect at 350F or higher. I have cooked some great chicken at 500F..not whole but quarters, legs, drums, and breasts.
Cheers...and let us know how it works for ya..go for it!
C~W[p]

mollyshark

Can't imagine I'll find an 8 lb chicken around, so time might not be quite as much of an issue. Think I'll stick him on a v-rack over a pan and a pizza stone at 350 and see what doth occur. If it works...I'll post the recipe. Thanks for the encouragement!!!!

Unknown

mollyShark, syre thing ..time is only relative to the heat applied so watch your themometer..Let that be your insurance....When's lunch and should I bring the wine??
Kidding..
C~W[p]

Cat

mollyShark,[p]I do butterflied chicken (& T'giving turkey) stuffed under the skin on the Egg, & it's great. For larger birds I use a water-filled drip pan; otherwise I cook direct at 300-325 dome. [p]My favorite stuffing is based on mushrooms & cheese - see the link below.[p]Cathy
[ul][li]Turkey with mushroom stuffing[/ul]