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What am I doing wrong on my roasted chicken?
Posted on 8/17/12 at 3:45 pm
Posted on 8/17/12 at 3:45 pm
Ok, I consider myself to be a pretty competent cook. Last night I roasted a chicken on my BGE and my internal temp showed over 180 in all of the key areas... Breast, Thigh Joints, etc... My thermometer is calibrated properly and all of the meat seemed to be cooked thoroughly.
However, the "bottom" or spine side of the chicken and the wings, which I had tucked under the bird, were still full of bright red blood and pink spots. I've had this happen once or twice in my roaster in my oven too. I guess I need one of those stand up racks?
However, the "bottom" or spine side of the chicken and the wings, which I had tucked under the bird, were still full of bright red blood and pink spots. I've had this happen once or twice in my roaster in my oven too. I guess I need one of those stand up racks?
8
Posted on 8/17/12 at 3:50 pm to dpd901
You aren't frying it.
Posted on 8/17/12 at 3:53 pm to xXLSUXx
quote:
You aren't frying it.
Agreed. Trying not to be a fatty anymore. Down 18lbs.
Posted on 8/17/12 at 3:54 pm to dpd901
Consider butterflying the bird so it lays flat on the grill.
Posted on 8/17/12 at 3:56 pm to glassman
quote:
Consider butterflying the bird so it lays flat on the grill.
Interdasting. Will try this. I am thinking it has something to do with the bottom of the bird not getting enough heat because it's directly above the plate setter.
Posted on 8/17/12 at 3:56 pm to dpd901
Don't need a rack. Stand it up with a half full beer can in the arse
Posted on 8/17/12 at 3:58 pm to dpd901
find a way to raise it up to where that part of the bird gets air/heat.
Posted on 8/17/12 at 4:01 pm to Rohan2Reed
quote:when I roast mine, I put my bird in a cast iron skillet but on the bottom the the skillet are some old school steel trivets that my mom gave me. It keeps the bird out of the grease and off the bottom.
find a way to raise it up to where that part of the bird gets air/heat.
Posted on 8/17/12 at 4:03 pm to dpd901
quote:
What am I doing wrong
quote:
BGE
does not compute, BGE makes everything awesome
Posted on 8/17/12 at 4:10 pm to LoneStarTiger
quote:
does not compute, BGE makes everything awesome
Oh, the top half was awesome. LOL.
Posted on 8/17/12 at 4:24 pm to glassman
quote:
Consider butterflying the bird so it lays flat on the grill.
This. Also try brining that bird for a few hours before you do this. I'm hooked on doing roast chicken this way now.
Posted on 8/17/12 at 4:53 pm to Mo Jeaux
quote:
Also try brining that bird for a few hours before you do this. I'm hooked on doing roast chicken this way now.
Check! Brined in sugar/salt solution with some bay leaves, garlic and italian seasoning for about 6 hours.
Posted on 8/17/12 at 4:53 pm to dpd901
Put your whole chicken in a crock pot with the seasonings and liquid you like. Can of beer would be fine. Set in on low and go away and have fun all day. When you get home you will be happy.
Posted on 8/17/12 at 4:55 pm to Zach
quote:
Put your whole chicken in a crock pot with the seasonings and liquid you like. Can of beer would be fine. Set in on low and go away and have fun all day. When you get home you will be happy.
That's how my mom used to make chicken. Nothing wrong with it. I was going for roasted though.
Posted on 8/17/12 at 4:57 pm to dpd901
Did you cook with indirect heat? Did you occasionally turn the bird?
Posted on 8/17/12 at 5:33 pm to CC
Yes, The Big Green Egg has a ceramic plate that shields the meat from the direct heat of the coals. I'm thinking that was the problem... The heat circulated around the plate and cooked the top half, but the bottom was too insulated. I didn't turn the chicken over... Was looking for a nice presentation. I think I'm going to go beer can or vertical stand method next time. Think that will fix me right up.
Posted on 8/17/12 at 5:47 pm to dpd901
I can't tell you how many chickens I have roasted on my BGE. They are simply awesome and I've never had an issue with them being under-cooked.
I brine my chickens for 12-24 hrs in a gallon of brine with 1/2 cup of kosher salt and spices to your liking. Coat the outside of the bird with whatever rub you prefer. Roast the chicken indirect using the BGE plate setter legs up @ 350 degrees. Throw a couple of wood chunks if you like (pecan is good).
A fryer chicken (young chicken 3-5 pounds) cooks for me in about 2 hours roughly. I cook the meat to an internal temp of 165. Pull it. Set it in a serving dish and wrap the entire dish in foil and let it rest 10 mins or more (it will continue cooking).
It is important to carve the bird in whatever dish you plan on serving the chicken from. When you cut the chicken to serve there will be A LOT of juice that collects in the bottom of the serving dish that we use as gravy over the meat and veggies.
I brine my chickens for 12-24 hrs in a gallon of brine with 1/2 cup of kosher salt and spices to your liking. Coat the outside of the bird with whatever rub you prefer. Roast the chicken indirect using the BGE plate setter legs up @ 350 degrees. Throw a couple of wood chunks if you like (pecan is good).
A fryer chicken (young chicken 3-5 pounds) cooks for me in about 2 hours roughly. I cook the meat to an internal temp of 165. Pull it. Set it in a serving dish and wrap the entire dish in foil and let it rest 10 mins or more (it will continue cooking).
It is important to carve the bird in whatever dish you plan on serving the chicken from. When you cut the chicken to serve there will be A LOT of juice that collects in the bottom of the serving dish that we use as gravy over the meat and veggies.
Posted on 8/17/12 at 8:05 pm to Aubie Spr96
LINK
This might be an explanation... I had pulled a frozen chicken out.
This might be an explanation... I had pulled a frozen chicken out.
quote:
When a young chicken is deep chilled, ice crystals form inside the bone. They expand and force the heme out of the marrow through the soft, porous bones. During the cooking process, the tissue will darken in color. Although the appearance can be off-putting, the meat is not harmed when this happens.
Posted on 8/18/12 at 6:10 pm to dpd901
Try some convection affection.
and maybe a brine
and maybe a brine
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