Chicken

Unknown

What is considered the ideal chicken for cooking in the egg? Best brand, best weight? I have trouble with the time. For some reason it seems to take me (rather my chicken) longer to reach the desired temperature. And I hate poking all those holes in the bird to see if it's done. So Perdue chickens with the pop-up thermometers appeal to me but my wife says the quality of their meat is not good.

QBabe

Tom Rodman,[p]I don't have a favorite brand but don't use anything with a pop-out. I usually cook 3.5 to 4 lb chickens, butterflied, direct on a raised grid at 350° for about an hour. I've never done any of the "roasters"...they're just too big, in my opinion.[p]Tonia
:~)

BlueSmoke

Tom Rodman,
Holey chicken! I don't like poking lots of holes either. That's why I put the Polder probe in place before the bird goes in. I place it in the thigh, near where the thigh joins the body. I just buy whatever's on sale, and bring out consistently moist and juicy birds. Like Tonia (below) I usually end up cooking a 3.5 to 4 pounder.[p]Ken

Julie

Tom Rodman,
Perfect Roast Chicken-[p]Combine Lemon Zest, thinly sliced garlic and chopped rosemary. Put a thin layer of the above under the skin of the breast and thighs. Rub chicken inside and out with olive oil or melted butter. Season with salt and pepper.[p]Take a soda can and fill with water. Prop the chicken upright on the soda can. If you can find space, place some lemon slices, garlic and rosemary sprig in the cavity as well.[p]Put the chicken in an ovenproof pan. Place a thermometer in the middle of the breast (I use a remote thermometer). Place a platesetter in the Egg and cook indirect heat at 400 degrees until the temperature reaches 161 degrees. Take about 1 hr 10 min. Let the chicken rest for 15 min. Perfect Chicken!!