Roast chicken the Costco way..

Californiken

I egged my first whole chicken today. Used an upright roasting thingy and put Fisher and Weiser brand (got it at Costco) Mango Ginger Habanero Sauce in the drip pan with a bit of water to thin it out. Rubbed the chicken with Costco (Kirkland brand) Sweet Mesquite Rub and basted the chicken the last fifteen minutes or so with the habanero sauce. Was planning to use mesquite chips, but couldn't find any at the last minute and wound up using about a cup of hickory chips instead. Cooked it at 250 for the first hour and then kicked it up to 300 for the second hour. Pulled it when the guru read 180 degrees. [p]My wife and I agree this was one of the best chickens we have had. It was soooo juicy and tender. The seasoning was just great and the sauce gave it a bit of a kick. Also used the sauce for dipping. The smoke was just about right, not heavy at all. Just had to share with you. Gotta tell you, I love this Egg.[p]Ken

tjv

Texiken, I am glad you enjoyed the chicken. I recommend using the mesquite chips/chunks for beef. It's a strong smoke and poultry absorbs smoke easily. Pecan is good with chicken. [p]You might try the rub under the skin, directly on the meat. I sprinkle it under the skin at the thick end of the breast, doing each side of the breast bone separately. Then use my fingers to rub all over the thigh, leg and breast. I'm pretty liberal with the rub. If the main ingredient in the rub is salt, then I don't add salt. [p]160, breast or thigh, is a safe tempeature for chicken now. I'm a scardy cat and go to at least 165. [p][p]