Thoughts from the cooks
Glosary
Fryer - Young tender birds up to 3 1/2 - 4 pounds. Best choice.
Capon - Large birds 4 - 7 pounds, lots of white meat.
Roaster - Tender birds 3 1/2 - 5 pounds.
Stewing Chicken - Older, less tender birds. Don't use.
Cornish game hen - Smallest birds, 1 1/2 pounds or less. Too small.
Weight
As I cook more and more drunk chickens, the one thing that I have
found that affects cooking multiple chickens more than any other thing
is… weight. Even a difference of only two (2) ounces will affect cooking
times. You don't want to have one chicken done, and the other ones
sorta done. The extra effort required to look at all the chickens,
and pick the ones that weigh exactly the same, or within one (1) ounce,
will make the chickens cook up just right.
Cooking
Times
I have not been able to come up with a formula for cooking times.
Some cooks use turkey times - x minutes per pound. This seems to work
in a kitchen oven, but outdoor grills and smokers/roasters require
different methods. I really believe in using a good thermometer and
cooking until done by temperature - at least 180 degrees in thigh
and breast. Keep track of how long it takes your grill to cook chickens
done, and use the clock next time. Knowing that your chickens
will be done when ready to serve makes the meal better, and takes
out all the guesswork.
Let
It Sit
Let the chickens sit for at least 15 minutes. There is a lot of liquid
that collects inside the chicken between the skin and the meat while
its cooking. This will be abosrbed back into the chicken if you let
it rest for awhile.
Cooking
3 or 4 Chickens
When cooking 3 or 4 chickens, use chickens that weigh no more than
3 1/2 pounds. The chickens will be smaller, but will not touch
each other when put on the Roost. If the chickens touch, they will
not cook properly because the heat cannot get between them. They may
not be done, and will have a white spot where they touched.
Multi
Burner Gas Grills
If you are using a mulit-burner gas/propane grill, set up for indirect
cooking. But you should have some heat under the chicken, or the lower
part of the chicken will cook at a different rate. It has been suggested
that the burner directly under the chicken also be used, and set to
the lowest temperature. Experiment with your grill to get the best
results.
Crispy Skin
Use light vegetable oil for crispier skin. Olive oil will keep the
skin from burning, but it also keeps it moist, and it won't get crispy.
You can also use peanut oil for added flavor. Use only enough oil
to keep the spices on the chicken.
Low
and Slow
I've been experimenting with lower temps and longer cooking times.
It really makes a difference in the amount of moisture retained in
the chickens. Higher temps makes the chikcken dry out quicker after
it is removed from the heat. I cooked 4 chickens recently at 225 -
250 degrees for about 2 1/2 hours, and they turned out great. Lower
temps gives them a lighter brown color also.
We
welcome your comments and suggestions. Send to buster. Thanks.
Happy
Roostin
Buster