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Temp and roasting time per pound for whole chicken?

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eggnewtoy
eggnewtoy Posts: 496
in EggHead Forum
Thanks.  Chicken is my thing and do a spachcock.  Husband likes whole chicken better (don't know why).  Advise appreciated.  Love the forum and you all have been a HUGE help.  
BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    I would go indirect at about 400, and plan for 1- 1/4 hours.  Start checking around 1 hour and finish when the breast is 160.  

    If you have a vertical roaster of a beer can holder I find it works well to get a nice even browning.  I know the whole beer can thing is debunked, but vertical cooking still works well IMO.  If you don't have one of those then perhaps a roasting rack just.   

    I haven't done a chicken this way, but with a whole turkey (too big to spatchcock) I start it breast side down and then turn it over about 1/2 way through. 

    Good luck!

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    I don't want to stir up trouble on the home front but, why doesn't spatchcock qualify as a whole chicken?
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • Carolina Q
    Carolina Q Posts: 14,831
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    TexanOfTheNorth said:
    I don't want to stir up trouble on the home front but, why doesn't spatchcock qualify as a whole chicken?
    Umm, the backbone is missing. =)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    Carolina Q said:
    TexanOfTheNorth said:
    I don't want to stir up trouble on the home front but, why doesn't spatchcock qualify as a whole chicken?
    Umm, the backbone is missing. =)
    Okay, technically you are correct. We never eat the backbone or tail so I did not consider that.

    My assumption is that it comes down to presentation but, to me it is still a whole chicken; as opposed to quarters or individual pieces.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • Carolina Q
    Carolina Q Posts: 14,831
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    TexanOfTheNorth said:
    Carolina Q said:
    TexanOfTheNorth said:
    I don't want to stir up trouble on the home front but, why doesn't spatchcock qualify as a whole chicken?
    Umm, the backbone is missing. =)
    Okay, technically you are correct. We never eat the backbone or tail so I did not consider that.

    My assumption is that it comes down to presentation but, to me it is still a whole chicken; as opposed to quarters or individual pieces.
    It was supposed to be a joke. :) I haven't cooked a "whole" bird in years.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • THEBuckeye
    THEBuckeye Posts: 4,231
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    375 raised direct. 160 breast, 180 leg/thigh. About 45-50 minutes

    Low and Slow? 275 indirect for 2 2 1/2 hours. 
    New Albany, Ohio 

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  • eggnewtoy
    eggnewtoy Posts: 496
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    @Carolina Q @TexanOfTheNorth he thinks they are moister.  he can either be right or happy  lol, wink.
    BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


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  • Focker
    Focker Posts: 8,364
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    Haven't cooked a chicken on the egg in a while.  Have done it all, spatchcock, whole with sittiin' chickin' holder, and broke down.  For the egg, broke down wins.

    Overall, I agree with your hubby.  The last bird, unbrined, juices were splattering me as I was carving.  

    Whole is moister IMO. ;)
      
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • dihtn
    dihtn Posts: 234
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    Spatchcock chicken - seems to be around 10 minutes/lb @ 400-425 degrees.
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  • eggnewtoy
    eggnewtoy Posts: 496
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    @Focker is that a rotisserie?  what brand for BGE?  Thx
    BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


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  • 4Runner
    4Runner Posts: 2,948
    edited August 2015
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    Looks like something other than a BGE...Weber kettle perhaps?   
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • Focker
    Focker Posts: 8,364
    edited August 2015
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    eggnewtoy said:
    @Focker is that a rotisserie?  what brand for BGE?  Thx
    Hey sorry @eggnewtoy, that is a Cajun Bandit rotisserie on the Weber kettle.  There was a recent post about a new(er) product called the Joetisserie for the BGE.  Looks decent.  Not sure if it's out yet.  

    https://www.youtube.com/watch?v=Vg0c6q3Y9HM
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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