One hour tasty chicken.

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Anton D
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One hour tasty chicken.

#1 Post by Anton D » December 15th, 2013, 12:04 pm

Well, maybe 1:15.

I am happy with an easy chicken recipe that I can toss together after work and please the kids.

1) One or two chickens. Take out the guts.

2) A light coat of olive oil.

3) Cracked salt.

4) Dry rub of choice. Herbs d'Provence, Indian spice powders (those instant ones in the foil bags work great,) ginger/sumac/limon...whatever you have in the spice pantry!

5) Old fashioned round Weber kettle.

6) A small rack and a brownie pan (that will be sacrificed to the chicken gods and not used for brownies any more.)

7) An almost random amount of charcoal in your Weber - enough to make a one briquette deep layer, or so.

8) Light 'em up, wait 'til they are ready.

7) Place chickens on rack on pan and place that on your grill rack.

8) Put lid loosely on BBQ.

9) Wait one hour.

No need to check the bird meat temp, it will be just right.

Meat is guaranteed moist.

As close to a "can't lose' recipe as I can think of...

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Anton Dotson

What is man, when you come to think upon him, but a minutely set, ingenious machine for turning, with infinite artfulness, the fine red wine of Shiraz into urine?

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Chris Freemott
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One hour tasty chicken.

#2 Post by Chris Freemott » December 15th, 2013, 3:16 pm

Truss those birds next time.

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Dale Bowers
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One hour tasty chicken.

#3 Post by Dale Bowers » December 15th, 2013, 3:19 pm

Nice looking birds!
Cheers!

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Corey N.
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One hour tasty chicken.

#4 Post by Corey N. » December 15th, 2013, 3:25 pm

Chris Freemott wrote:Truss those birds next time.
Beyond the presentation, does trussing offer any other advantages?
I'm with Corey on this. - Todd W.

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Chris Freemott
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One hour tasty chicken.

#5 Post by Chris Freemott » December 15th, 2013, 4:10 pm

Sure. Keeps the mass of the bird centered and tight. Those legs flapping around get beat up.

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Kenny H
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One hour tasty chicken.

#6 Post by Kenny H » December 16th, 2013, 11:56 am

Trussing provides better uniformity of cooking temperature and hence doneness.
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Corey N.
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One hour tasty chicken.

#7 Post by Corey N. » December 16th, 2013, 5:29 pm

Thanks for the replies. I rarely make whole chicken, so was not aware of the advantages.
I'm with Corey on this. - Todd W.

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Chris Freemott
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One hour tasty chicken.

#8 Post by Chris Freemott » December 16th, 2013, 7:46 pm

I rarely make whole chicken
WTF? Likely one of the best meals any home cook can do if they do it correctly. So so good and so wine friendly.

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brianmcbrearty
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One hour tasty chicken.

#9 Post by brianmcbrearty » December 16th, 2013, 10:03 pm

I can't sew. I just do a poor man's truss, putting a hole in the extra skin around the cavity and putting the drumstick handles through to tighten it up. Well worth it.
Rarely make whole chicken? Where do you get chicken stock bones? Don't EVEN say you rarely make stock!
That avatar of mine is getting a little long in the tooth. Does anybody even know what that is/was? If you can read this, probably not.

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richard ritter
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One hour tasty chicken.

#10 Post by richard ritter » December 26th, 2013, 10:40 am

Actually trussing a chicken may be detrimental.The breast and legs cook in different times.Leaving the legs untrussed allows them to cook evenly.

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Corey N.
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One hour tasty chicken.

#11 Post by Corey N. » December 26th, 2013, 10:55 am

brianmcbrearty wrote:I can't sew. I just do a poor man's truss, putting a hole in the extra skin around the cavity and putting the drumstick handles through to tighten it up. Well worth it.
Rarely make whole chicken? Where do you get chicken stock bones? Don't EVEN say you rarely make stock!
I will occasionally buy a rotisserie chicken from Costco and then I will use the bones to make stock. I really like their rotisserie birds, so much so that I don't feel the need to cook whole chicken at home.
I'm with Corey on this. - Todd W.

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Ron Kramer
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One hour tasty chicken.

#12 Post by Ron Kramer » December 26th, 2013, 11:08 am

Corey N. wrote:
brianmcbrearty wrote:I can't sew. I just do a poor man's truss, putting a hole in the extra skin around the cavity and putting the drumstick handles through to tighten it up. Well worth it.
Rarely make whole chicken? Where do you get chicken stock bones? Don't EVEN say you rarely make stock!
I will occasionally buy a rotisserie chicken from Costco and then I will use the bones to make stock. I really like their rotisserie birds, so much so that I don't feel the need to cook whole chicken at home.

+1 and I make a great roasted chicken but now it is just easier to buy at Costco, very tender. I do annd herbs and broil for a while before serving.

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gene keenan
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One hour tasty chicken.

#13 Post by gene keenan » December 26th, 2013, 11:16 am

Corey N. wrote:
brianmcbrearty wrote:I can't sew. I just do a poor man's truss, putting a hole in the extra skin around the cavity and putting the drumstick handles through to tighten it up. Well worth it.
Rarely make whole chicken? Where do you get chicken stock bones? Don't EVEN say you rarely make stock!
I will occasionally buy a rotisserie chicken from Costco and then I will use the bones to make stock. I really like their rotisserie birds, so much so that I don't feel the need to cook whole chicken at home.
SF Chronicle did a taste test of rotisserie birds done by different places here in the bay area a few years ago. Costco came out on top. Whole Paycheck uses Marys but they massacre the darn things turning the meat texture into sawdust they are so over done. Sad.
Jerry loved well aged BV Private Reserve Georges De Latour

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