roasting chicken

Unknown

Hi All,
I'm new to the green eggworld-1 month. I've had some great successes already ,and 2 abject failures-both pizzas. BUT that is not the subject I ask of to-night. Tomorrow we are having friends here and I will roast an 8 pound chicken. I'll use the stand thingy, but am not sure of the temperature. I'm guessing about 300. How long per pound. Any advice will be appreciated.[p]probably the first of many future questions.[p]many thanks[p]MUSKOKA PAPA

Chubby

MUSK0KA PAPA,[p]Strictly speaking...if you're roasting ...300 to 375 will be fine. Many go even higher!![p]Smoking would be at a much lower temp 3oo and down ! [p]You can also start the chicken in the oven at 450 or so for 15 minutes....then finish it up on the Egg @ 225-300! That will give you a crispy skin... while minimizing drying out the white meat.[p]Now....one for you....where are you getting 8 lb chickens....???[p]Chubby[p]

Unknown

MUSK0KA PAPA, you must have a roasting hen. I do 2 chickens at a time on a v rack over drip pan full of water or whatever you want. i put a vidalia or similar sweet onion in the cavity. i rub lightly with olive oil and then put on lemon-pepper salt heavily, i like pecan wood or cherry wood for poultry. i cook at 300, usually for 2 1/2-3 hrs. i just turn the leg and if it feels like it will pull out clean then they are done. the skin is always crisp and the meat has always been moist and done. good luck.

Unknown

Thanks to both Slicktop and Chubby for the advice.
No it's not a roasting hen,but young chickens we have grown for us free range in Huntsville, Ontario, Canada . They are fed totally naturally;no hormones.Amazing? Who knows,maybe we just grow them big in the 'frozen north' ....Muskoka.[p]Thanks again,[p]PAPA

Gator1

MUSK0KA PAPA,
This is probably too late, sorry. 300 is right on. Stand your bird up in the roaster and rub in some oil and spices (I like lots of garlic and salt). I roasted a 7.5 pound chicken and finished with an internal temp of 300 in about 3 hours. I find this works better if you keep the temp at 300 or below for the entire time. when the bird is done, you should be able to pull it apart with you fingers VERY easily. Good luck!
Jim

Unknown

gator1,
Thanks Jim. I must have read your mind,because I did it almost exactly as you suggest, and everybody loved it.
Thanks again . Better late than never.[p]PAPA