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Let's talk Chicken

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CT Grillguy
CT Grillguy Posts: 149
edited November -1 in EggHead Forum
I feel like I'm fairly accomplished on the Egg, but I can't do whole chickens. I've tried basically every method, but the product never seems to be "great" like most everything else is on the Egg.[p]I have great success with skinless breasts, chicken parts, etc. But the whole chickens I've done have been lacking.[p]Anyone else have this issue? Anyone have a failsafe, flavourful, skintastic chicken recipe? My wife loves to eat the skin and has never been happy with my egged whole chickens.[p]PS, I did my Thanksgiving turkey on the Egg last year and it was amazing.
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  • ronbeaux
    ronbeaux Posts: 988
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    CT Grillguy,
    Have you tried the "beer butt" chicken? Coat it with EVOO and then season it to you liking, then place on the can 1/2 full of whatever, beer, wine, vinegar, and cook indirect at 350 till the breast is 180. You can also raise the temp up in the last 15 minutes to get a crispier skin. Just put the can in a shallow pan to catch the drippings.
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  • icemncmth
    icemncmth Posts: 1,165
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    ronbeaux,[p]If you really want a moist beer can chicken..then stuff an onion in the neck of the chicken...that will keep the beer in the chicken a little longer..
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  • ronbeaux
    ronbeaux Posts: 988
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    icemncmth,
    I do that on occasion, as well as a lemon or a lime depending on my seasoning choice of the day.[p]Have a great day!
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  • FossilPeddler
    FossilPeddler Posts: 72
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    I have done spatchcocked with mixed results, so last night I decided to do whole roast chicken. Considered beer can, but decided to do a simple setup. Put the grill extender on and got the dome temp to 400 and held that temp until the smoke burned clean.

    Then I added about 2 cups of soaked wood chips, half apple/half wine barrel oak to the coals, put a foil drip pan under the grill extender and put two whole chickens (with EVOO and S&P) onto the grill extender. Cooked at close to 400 degrees for almost an hour, it was fantastic, and the skin was pretty crisp. I think if I had let the chickens rest uncovered in the fridge for several hours it would have been crisper.

    Good luck!
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  • dublin
    dublin Posts: 140
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    CT Grillguy,
    Hey Scott...have you tried butterflying it? and putting a little butter on the outside of the skin?[p]Try this link, i've always had success doing them this way.[p]http://www.nakedwhiz.com/spatch.htm[p]
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  • Essex County
    Essex County Posts: 991
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    NightBloomingCirrus2011.jpg
    <p />CT Grillguy,
    It took me a while to get consistent results with whole chickens too. I prefer to do spatchcock, direct at about 350. I cook to temp but also test for doneness by wiggling the thigh. If it moves easily, it's ready. If not, I wait, even if the temp is at 180. If you want crisper skin, I've taken to the following method. Heat up a large cast iron pan. I have a Lodge pizza pan but a skillet would work. Then set it on your skin-side-up spatchcock chicken. Do this about 10 minutes before it's done. Yes, you do lose a little moisture with this "pressed" chicken process but not much.
    Paul

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  • CT Grillguy
    CT Grillguy Posts: 149
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    Essex County,[p]Thanks, that looks promising. I've always done indirect cooks with whole birds, but I think I like the idea of direct heat better. I always like the flavor of chicken parts done direct, so why not!

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