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