High-temp chicken

Jeffersonian

I seem to remember a couple of threads discussing whole chickens over high-temperature (~500*), but I can't find them now. Can anyone give me the particulars on what they've done cooking whole birds like this, i.e. time, temp, direct, indirect?

BENTE

every time i do a whole chicken i follow Naked Whiz's Dead Simple Spatchcocked Chicken it is alot better than beer can.

SSN686

Morning Jeffersonian:

Here are links to two times that we did chicken at 400 for 1.5 hours. These were very good.

http://www.greeneggers.net/index.php?option=com_simpleboard&func=view&id=347917&catid=1

AND

http://www.greeneggers.net/index.php?option=com_simpleboard&func=view&id=359369&catid=1

Hope this helps!

lowercasebill

i start all my chickens at 450-500 and then let the egg come down. smaller one like fryers i will keep at a higher temp , 8-9 lb. oven stuffer roasters i bring it down to 350. no plate setter chicken on a vertical roaster in an aluminum steam tray pan or pie plate or on a grid sitting on the steam tray. no liquid. never had rubbery skin.
i brined a perdue fryer yesterday for 4 hours [~thirdeye~ formula] was drinking and doing stuff and missed teh temp... took it off at 190-200 it was so juicy that i burnt my hand when i cut the leg off and the hot juices ran out. happy eggin

Jeffersonian

Thanks, guys. I'm firing up the grill soon