Basted Chicken

Couple of shots of a moderately successful cook from yesterday.

A few years ago, I had done some chicken which I took off the Egg every 15 min. or so, and dipped in warm broth. Decided to try it again. My 2nd Egg is in the midst of getting a new gasket, so I couldn't have the pot nearby. Decided I would have to leave the pot in the house, and just take out a few ladles steaming from the pot instead.

Made some stock w. leftover market rotisserie chicken carcss. Didn't have quite enough, so made another 3 cups using Knorr concentrated stock. Pretty good stuff. Tossed in some extra herbs and spices. Maybe a little more cayenne than needed, and I didn't have any summer savory, which I like a lot on chicken

Got the Egg up to 250, blue smoke, raised indirect set up w. a double walled pan to catch the liquid. Dunked the chicken, a small one, not quite 3 pounds, farmers' market chemical free, in the simmering broth, and put it on the Egg. Took out ladles at the schedule mentioned above, flipping, and basting the new upside, and pouring some into the interior. After an hour, I let the temp creep to 300. About 2 1/2 hours in, the thigh was reaching 180, but the skin wasn't quite where I wanted it, so I went to 400. Despite the heat and time, on the last flip the skin ruptured in one spot, and sent out a small geyser of juice



Decent color, I thought, and the skin was a little crispy, definitely not rubbery at all. Meat was quite tender, a very moist. As a whole, I guess it could be called steam braised. I wasn't very happy w. my spicing, and I thought it was a little over smoked, but my wife thought it was fine.


Something of a fuss, but it was a slow day. Fireworks had kept me up half the night, so I used the basting intervals for relaxation. If I hadn't been busy taking pics, I probably should have brought the pan in, and scraped up the fond and tossed it in the remaining broth. It was darker and about the same thickness as the skin. I suspect scouring is going to be no fun.