Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

So I've got this whole chicken here....

Unknown
Unknown
edited November -1 in EggHead Forum
When we bought the Egg a few weeks ago, my wife wanted to get the little stand to cook whole chickens with. Now theres a whole chicken in the fridge that she'd like for dinner. No time to brine it, and I found the spatchcocked recipe which only takes an hour, but that doesn't use her handy-dandy little stand....and apparently she's got her heart set on utilizing that piece of equipment.[p]If I just coat it with rub and put it on that stand, how long and at what temp?? I also have some injectibles from a turkey frier.
· Share on FacebookShare on Twitter

Comments

  • RRP
    RRP Posts: 26,023
    RG, can you talk her out of never using it so you can return that wire frame sitter to the store? Wish I would have gotten that advice...
    Anyway you can get the same tenderizing effect using the beer can method with it half full of beer and spices of your liking. The chicken is still sitting on the throne, but this bastes it from inside. If you really like the taste then buy yourself a Willie's chicken sitter which will take the tip over problem out of the picture. Good luck though with tonight! Check this site:
    http://www.barbecue-store.com/willieschickensitters-chicken.htm

    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    RRP,[p]Problem avoided. Or at least delayed. She's too hungry to wait, we're going out. Tomorrow the chicken goes on the egg though. Think I'll try brining since I have all day to prepare.[p]Those sitters were very cool though, and I'm sure they work great. Good idea!

    · Share on FacebookShare on Twitter
  • Shelby
    Shelby Posts: 803
    RG,
    Since the bird got a stay for a day, I'll offer some thoughts. You got it right...rub the bird with a little oil, season it with whatever rub you prefer and put the chicken on it's little stand. I spray my stands with Pam or something similiar prior to putting the bird on...makes clean up a bunch easier. Get a nice fire going, about 350 degrees. Best to use some sort of cake/drip pan, set it directly on the grill and put the bird on the stand in the pan. 1 1/2 hours later, open the egg and remove dinner. Quick, easy dinner. No need to brine in my opinion.
    · Share on FacebookShare on Twitter
  • Mac in NC
    Mac in NC Posts: 287
    RG, Many months back, I too purchased a "chicken stand". The day I was going to use it, I checked out TNW's site and read about spatchcocked chicken. He promised that it would be the juiciest chicken I ever had so I opted to try his method first...I've been sold on "spatchcock" ever since. Buy small birds and there will be no need to brine.
    I save my chicken stand for when the nephews visit now.
    · Share on FacebookShare on Twitter
  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    Mac in NC ,
    You wanna know how juicy a spatchcock bird is? My wife says she loves the chicken but HATES cleaning up after me when I do chicken because of the mess. Of course, the mess is all the juice that comes shooting out of the bird when I carve it. Like the liver donor scene in "The Meaning Of Life". Juicy!!! :-)
    TNW
    The Naked Whiz
    · Share on FacebookShare on Twitter
  • Mac in NC
    Mac in NC Posts: 287
    The Naked Whiz, No doubt, "Spatchcock" rocks!! Took two of them to work the other day and even the "BRASS" came out of their offices to sample the goods. Next thing I know, I hear... "So, MMH.. Mac..slurp.. I understand you really like to...belch... BBQ. What kind of...smack.. grill was that again?

    · Share on FacebookShare on Twitter

Categories