in search of a crispy chicken.

Mark

my chickens come out flavorfull and juicy, but I prefer a crispy skin, kinda like what comes out of those spit-roasted chicken places. (juicy on the inside, crispy on the outside). Is it possible to replicate that kind of bird on a BGE? (I typically do whole roasters at 350 degrees for about 75 minutes). I'd appreciate any suggestions!

Cat

mark,[p]For me the best way to get that crispy skin is to butterfly the chicken, cook it bone side down (300-325 dome) for just under an hour, then flip it toward the fire for another half hour or so. I brush it with a mix of soy, mustard, olive oil & honey to encourage browning and add some flavor.[p]For a whole bird, oiling the skin should help. So would putting a rich stuffing between skin and flesh.[p]
Cathy

Anthony Up North

mark,
Put the chicken on a setter. Brush it thoroughly with olive oil. Do it indirect heat at 350 dome for about 20-25 minutes per lb. Check, when breast internal is 170 or a bit higher. It is done. Chicken skin will always be golden brown and crisp, like a picture in a magazine. Skin releases from the meat and is semi-stiff (crispy) while the meat is moist and juicy and fall off the bone.[p]Good luck.[p]Anthony

Gfw

<p />mark, this is closer to Cat's Butterfly Chicken variation. The outside was nice and crispy, the inside was nice and moist![p]Good luck.
[ul][li]Butterfly Chicken[/ul]