Whole chicken ?

Jsquared32

I need to see what the time frame and temp for cooking a whole chicken "3lb's" indirect on teh LBGE is. I have read alot of recipes but all times and temps differ. Anyone have a favorite?

Grandpas Grub

There sure are a lot of ways to do this.

I like to season the bird, raised grid, direct with drip pan - or indirect with drip pan, it doesn't really matter.

Dome anywhere between 400° and 500° for 1 hour. I check the bird temp at 45 minutes but usually it takes very close to 1 hour to get the breast to 165°. This seems to be the only thing I can cook to time and the temp comes out almost the same every time.

With both, breast is very moist.

400° - 1 hour


475° - 1 hour


GG

Semolina Pilchard

350 is a good temp, should take about 90 minutes. If you like the skin crispy and dark, go 500 degrees for 1 hour. That is also done indirectly.

Gandy Dancer

Like Grandpas Grub said. 400° to 500° until breast 165°, about one hour, breast down, cruncy skin, no dry breast meat...

Ross in Ventura

500* for one hr.
Ross

Broc

In my experience, spatchcocking cooks more evenly... but times and temps remain about the same.

Personally, I prefer to hold the dome [on my Medium] about 375, and roast the bird for about 1 hour 30 minutes.

I no longer stuff the creature [when whole] and mess with butter and herbs under the skin [yada-yada] -- I coat the outside and inside with OO, then season in and out, and let 'er rip!

~ Broc

Jsquared32

Thanks guys, time to turn up the temp some me tinks..

My stomach will be eating itself if I leave it at 350, up to 450 it goes for some nice crispy skin.

Grandpas Grub

Next whole chicken try a veggie tray under the chicken. Add cheese right after pulling the veggies from the egg. I leave the veggies on the entire cook.

The veggie try is the drip pan, chicken above.

This is 400° 3/4 to 1 hour.



and the chicken



cheese on the veggies



and the result.



This works well with spatchcock also. I don't ever turn or rotate the chicken either wole or spatchcock.

GG

JPF

I agree will all said above. Can't go wrong either way ya go. I like both indirect and direct raised 450 to 500f

RCflier

that looks great! I'm thinking I need to make that tonight.

With the veggies in foil pan, do you put anything under that to protect it from the heat? or just direct on the lower grid? tried that once with tomatoes and most of it turned black and stuck to the pan :(

Davekatz

You'll get a lot of good, but different, responses to this. There's no bad way to do chicken on the Egg.

I like to roast them 2 at a time.



Large Big Green Egg set up for an indirect cook at 450°F. I put the chickens breast side down on a rack set in a shallow roasting pan (a disposable turkey roaster works great for two birds). I put the roaster full of birds on the Egg, using a trivet between the plate setter and the roaster to keep the drippings from burning. Chicken tends to pick up enough smoke from the lump charcoal, so I didn’t add any wood for smoke.

I cleaned and rinsed the birds and then patted them dry. Then I let them air dry for 10-15 minutes. I rubbed the birds with olive oil, salted the cavities, and seasoned them all over with John Henry Texas Chicken Tickler.

The birds cooked for just over an hour, to the point where my Thermapen instant-read thermometer said the thigh was at 170°F and juices were running clear. I tried to let the birds rest 15 minutes before carving, but at least one wing didn’t make it to the table.

Dave

Grandpas Grub

So far I haven't put a spacer under the foil pan and all has turned out well. I usually cook at 400° dome if I have a veggie tray in the egg. At higher dome temperatures the potatoes can begin to get hard but I haven't charred.

My tray usually contains spuds, onion, sometimes peppers - hot & mild. Sometimes I add some italian summer sausage which I have pulled apart like one would do on pizza. I have never tried using tomatoes - that might be good.

GG