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Started By
Message
Hs anyone grilled an entire chicken on the grill?
Posted on 4/17/12 at 8:46 am
Posted on 4/17/12 at 8:46 am
Somebody was talking about how they had grilled an entire hen on the grill by removing the backbone with poultry shears
splaying it out
seasoning both sides
and grilling
would like to try, but wanted some tips from experts on this matter
splaying it out
seasoning both sides
and grilling
would like to try, but wanted some tips from experts on this matter
9
Posted on 4/17/12 at 8:49 am to dexy82
There are people on this board that do it weekly. What is a specific question you have? It is VERY easy to do.
Posted on 4/17/12 at 8:51 am to I Love Bama
that's just it,
it sounds to easy.
I guess I just wanted to know, since it's a lot of bird
should I try to keep it out of the hot spots on the grill?
I just want (obviously) a thouroughly cooked bird, without it being charred
it sounds to easy.
I guess I just wanted to know, since it's a lot of bird
should I try to keep it out of the hot spots on the grill?
I just want (obviously) a thouroughly cooked bird, without it being charred
This post was edited on 4/17/12 at 8:54 am
Posted on 4/17/12 at 8:51 am to dexy82
Are you talking about a Fryer?
Posted on 4/17/12 at 8:54 am to dexy82
yep. it'a easy and good and pretty quick.
Posted on 4/17/12 at 8:54 am to dexy82
Check out Alton Browns method for Flatened Chicken (or something like that).
He takes a couple large bricks, wraps them in a couple layers of thick aluminum foil, leaves them on the grill directly above the hottest part of the fire for about 15 min, then puts the chicken on the grill, over medium heat (or indirect, which ever you prefer, but NOT over direct high heat because it will dry out the bird) and puts the bricks on top of the bird and closes the lid.
Add a grill thermo to monitor internal temp and pull the bird at your preferred cooking temp.
Easy. Also easy to do without brick. Just make sure you flip the bird every once in a while.
He takes a couple large bricks, wraps them in a couple layers of thick aluminum foil, leaves them on the grill directly above the hottest part of the fire for about 15 min, then puts the chicken on the grill, over medium heat (or indirect, which ever you prefer, but NOT over direct high heat because it will dry out the bird) and puts the bricks on top of the bird and closes the lid.
Add a grill thermo to monitor internal temp and pull the bird at your preferred cooking temp.
Easy. Also easy to do without brick. Just make sure you flip the bird every once in a while.
Posted on 4/17/12 at 8:54 am to dexy82
It's very easy to do! I've even done turkeys like that.
Be sure to crack the sternum thus allowing it to lay flat.
Be sure to crack the sternum thus allowing it to lay flat.
Posted on 4/17/12 at 8:55 am to Sir Drinksalot
quote:
Fryer?
Is that the type of chicken?
Posted on 4/17/12 at 8:55 am to dexy82
Why does it sound diffucult? It is only different from roasting a whole bird by way of location, and the removal of the back bone.
Posted on 4/17/12 at 8:56 am to dexy82
thanks guys, this helps alot
I'm kinda excited about it now
I'm kinda excited about it now
Posted on 4/17/12 at 8:58 am to dexy82
quote:
Why does it sound diffucult? It is only different from roasting a whole bird by way of location, and the removal of the back bone.
I just haven't done a lot with a whole chicken before, other then something in the oven
Posted on 4/17/12 at 9:01 am to Oyster
quote:
It's very easy to do! I've even done turkeys like that.
Be sure to crack the sternum thus allowing it to lay flat.
Yup. Cut the back out, and crack the breast.
I started doing my Thanksgiving turkey like that too. Cooks much faster and more evenly.
Posted on 4/17/12 at 9:03 am to dexy82
Brine that bird.
Posted on 4/17/12 at 9:04 am to coloradoBengal
More room to baste
Posted on 4/17/12 at 9:10 am to dexy82
Google spatchcock chicken. Grill over indirect heat just like you would with thighs.
Posted on 4/17/12 at 9:13 am to dexy82
quote:
Fryer?
Is that the type of chicken?
Young small whole chicken. Usually what you buy at the store.
I like to get my oven to like 425, brown my "flattened" (aka "spatchcocked"), well seasoned fryer in a super hot cast iron skillet, cover with foil and toss in that hot oven for like an hour to an hour and a half.
I season mine with a ton of paprika and a little salt and pepper, and it makes a crazy awesome gravy base when its done. Just remove the chicken, and deglaze the pan with a little water/stock.
:boom:
Posted on 4/17/12 at 9:19 am to dexy82
Try a brick chicken, it's done on the stove in cast iron with the back bone removed, a piece of foil is used to keep the brick off the bird. Season it as you will.
Posted on 4/17/12 at 9:22 am to CITWTT
I'm lazy, I don't even pull out the backbone. Just use my shears and cut along one side. Brine and grill.
You can also buy one of those wire standing racks. Just slide the chicken on and put him on the grill. No cutting needed.
You can also buy one of those wire standing racks. Just slide the chicken on and put him on the grill. No cutting needed.
Posted on 4/17/12 at 9:23 am to LSUAfro
quote:
Brine that bird.
YES!
A million times YES!
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