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Time and Temp for regular full chicken?
EGG_Daddy
Posts: 163
Comments
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Temp needs to be 160 for the breast and 180 for thigh/leg area. Best method is spatchcock, meaning removing the backbone and flipping once.Marietta, East Cobb, GA
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I go about 325 for 2 hrs. Put on stand r lay in a rib rack.
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400-500F indirect for 45-60 minutes. The skin will be nice and crispy.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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+1 on spatchcock....400 degrees raised direct....about 1 hour....no need to flip.GeorgePalm Beach Gardens, Fl and Blairsville, Ga.
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