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    Good whole chicken

    Posts: 1,412
    in EggHead Forum
    I'd like to cook a damn good roast chicken in the egg. No smoking, no butter under the skin or drying the skin in the fridge, just a good roasted chicken like you'd make in the oven. Any tips for temps and times? 
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    • Posts: 42
      400F, 75 min
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    • Posts: 6,416
      Agree with @andersa.  Indirect at 375-400 dome temp for about 75 min if you're looking for an oven like flavor.  It helps to also either use an elevated drip pan or roasted rack that catches your drippings without burning them.  
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    • Posts: 1,412
      Dyal_SC said:
      Agree with @andersa.  Indirect at 375-400 dome temp for about 75 min if you're looking for an oven like flavor.  It helps to also either use an elevated drip pan or roasted rack that catches your drippings without burning them.  
      I've got a pswoo2 I'll slid the plate setter in with a drip pan on top. Is there a good reusable drip pan out there? I go thru a lot of Heftys and that adds up.
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    • Posts: 6,416
      @Powak, yeah I'm in the same boat as you. I usually just make my own drip "pans" outta foil.  If you want the oven like flavor, separate the drip pan from your plate setter somehow.  That way the fat dripping into it doesn't give off any acrid smelling smoke.  You could also just place the chicken on a rack that is on top of a pan of some kind to catch the drippings. Biggest priority is just to keep the drippings from burning.  
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    • Posts: 6,416
      @Powak, another idea if you don't already have a roasting pan (and to keep from having to use a disposable hefty drip pan):  Just use a regular CI skillet or a casserole dish and place the chicken in it.  To separate the chicken from the dish itself, you can always rest the chicken on a bed of onions or some balled up foil.  
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    • Posts: 151
      I got this recipe from another guy on here.(Sorry forget who!). It was my first cook. Regardless...it was phenomenal.  I'll do it many times again.  I did two 6 lb'ers at the same time.  Since it was my first cook I had to learn to control the temp.  They were done in 3.5 hrs.

      Whole Chicken on BGE

      Take a whole chicken, rinse it inside and out and pat dry with paper towels. Cut an onion into eighths and crush four or five large cloves of garlic. Sprinkle rub of your choice inside of chicken then stuff onion and garlic in cavity. Rub outside of chicken with oil and sprinkle with rub. Throw on indirect grill with drip pan on platesetter. Cook at 275 with a couple of applewood or cherry chunks for about 4 hours depending on size of chicken. Turns out great every time.
      XLBGE
      Lewisburg, PA
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    • Posts: 2,814
      Powak said:
      show previous quotes
      I've got a pswoo2 I'll slid the plate setter in with a drip pan on top. Is there a good reusable drip pan out there? I go thru a lot of Heftys and that adds up.
      I use drip pans from CGS.  They are stainless serving trays that double nicely a drip pans.  They are fairly shallow so if you are loading the egg, you may need to watch for overflow. 



       I normally cover them with foil for easy cleanup.



      I use a cake cooling rack between the platesetter and the drip pan to create the air gap to help keep the drippings from burning.


      Southeast Florida - LBGE
      In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
       
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    • Posts: 1,412
      When cooking whole chickens do they come out better at the felt level like on a PSWOO2 or with the plate setter and grate on top?
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    • Posts: 446
      I do all mine with the grate on the plater setter. Always come out great.
      Narcoossee, FL

      LBGE, Nest, Mates, Plate Setter, Ash Tool. I'm a simple guy.
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    • Posts: 1,412
      NonaScott said:
      I do all mine with the grate on the plater setter. Always come out great.
      The setup I think I've tried before and was thinking of doing again was PSWOO2 with The plate setter in it and grate on top. This put the chicken at felt level and exposed it to that much more dome heat.  But I've been wondering if it's better to have the chicken closer to the coals by using the standard platesetter, grate on top method.
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