upside down chicken

char buddy

Several posts in the last few days talk about roasting chickens upside down on chicken sitters - legs up, breast down, on the theory that leg juices will baste the breast and keep it moist. [p]I tried it and I got a juicy bird. [p]I prepped a pasture-fed chicken I got from Forkes Farms in Pennsylvania (forks@epix.net). I rubbed a garlicky olive oil over and under the skin. I set the BGE up for a raised grill, indirect cook - a second grill on top of fire bricks with a drip pan between them. I throw a handful of cherry wood chips on the fire for good measure. [p]I put the chicken on a v-rack and stood it on its head/neck. I have a ceramic chicken-sitter but its opening is too big for the chicken's neck-end. [p]I cooked the chicken at 250 and let the temp creep up to 300. After two hours or so the thigh temp was 180 and the breast was 165 or so. [p]The leg/thigh was as juicy as usual - splurts, etc. The breast was perfect. I got it right. Moist and it looked like shiny alabaster. Great taste and texture. And - very crispy skin. [p]So, the upside down chicken guys weren't pulling my leg (I get it..).[p]cb

djm5x9

char buddy:[p]You are most welcome.
[/b]