Suggestions for a large chicken
Discussion
Beercan it.
Drink half the can, jam a load of whatever you like into it, bunch of thyme, rosemary, fresh oregano if you can find any, anything.
Stand the chicken up on it, take 20% off the cooking time.
I usually do it outside, but it works just as well in an oven, as long as your oven is tall enough.
Drink half the can, jam a load of whatever you like into it, bunch of thyme, rosemary, fresh oregano if you can find any, anything.
Stand the chicken up on it, take 20% off the cooking time.
I usually do it outside, but it works just as well in an oven, as long as your oven is tall enough.
6 kilos is a massive chicken, capon size!
I would take the legs off an use them for something like a curry and then maybe roast the crown. Boned and rolled will be a pita to cook as the leg meat will need longer than the breast and it will be a fair size joint of chicken to cook through. It could be done but only very carefully.
I would take the legs off an use them for something like a curry and then maybe roast the crown. Boned and rolled will be a pita to cook as the leg meat will need longer than the breast and it will be a fair size joint of chicken to cook through. It could be done but only very carefully.
t.... what were they feeding it on? Bryson Dechambeaus protein shakes??thewarlock said:
Beercan it.
Drink half the can, jam a load of whatever you like into it, bunch of thyme, rosemary, fresh oregano if you can find any, anything.
Stand the chicken up on it, take 20% off the cooking time.
I usually do it outside, but it works just as well in an oven, as long as your oven is tall enough.
Don’t do this, beer can chicken is a gimmick and does nothing for moisture or flavour, it just looks like it does. Save your beer and drink it instead.Drink half the can, jam a load of whatever you like into it, bunch of thyme, rosemary, fresh oregano if you can find any, anything.
Stand the chicken up on it, take 20% off the cooking time.
I usually do it outside, but it works just as well in an oven, as long as your oven is tall enough.
https://amazingribs.com/bbq-techniques-and-science...
C Lee Farquar said:
I'm taking the legs off tonight and will make a curry with them, thanks Tony.
Any recommendations on time and temperature for the rest of the bird? We have a normal fan oven.
I would oil the crown then blast on high (240) for 15 minutes, take it out, let the oven cool to about 120 then cook until juices run clear or you hit 70 degrees on a probe.Any recommendations on time and temperature for the rest of the bird? We have a normal fan oven.
Scantily said:
Don’t do this, beer can chicken is a gimmick and does nothing for moisture or flavour, it just looks like it does. Save your beer and drink it instead.
https://amazingribs.com/bbq-techniques-and-science...
I dunno, that's not exactly a great article. The evidence that it does nothing for flavour is that he asked his wife. The picture of the can entirely up through the chicken isn't right, you really need to use a short can, or a vertical chicken roaster. Or in this case, a hige bird, so that the opening in the can is near the bottom of the bird.https://amazingribs.com/bbq-techniques-and-science...
It certainly adds moisture, in a similar ish manner to brining a bird.
Steven Raichlen book is quite good, but tbh, there's not really much to it. The internet seems to be full or articles saying it's a good way to cook a chicken, and that one article saying it's not
C Lee Farquar said:
It's too heavy for the kitchen scales, bathroom scales say 6.8 kilo.
My wife grew 10 but this one didn't get done until after the others.
Your wife has big sheds, but nobody's allowed in. And inside these big sheds are twenty-foot-high chickens, because of all the chemicals you've put in 'em, and these chickens are scared! They don't know why they're so big! They go "Oh, why am I so massive?" And they're looking down at all the other little chickens and they think they're in an aeroplane because all the other chickens are so small.My wife grew 10 but this one didn't get done until after the others.
Nico Adie said:
C Lee Farquar said:
It's too heavy for the kitchen scales, bathroom scales say 6.8 kilo.
My wife grew 10 but this one didn't get done until after the others.
Your wife has big sheds, but nobody's allowed in. And inside these big sheds are twenty-foot-high chickens, because of all the chemicals you've put in 'em, and these chickens are scared! They don't know why they're so big! They go "Oh, why am I so massive?" And they're looking down at all the other little chickens and they think they're in an aeroplane because all the other chickens are so small.My wife grew 10 but this one didn't get done until after the others.
“What to do with an infected spinal column”
Nico Adie said:
C Lee Farquar said:
It's too heavy for the kitchen scales, bathroom scales say 6.8 kilo.
My wife grew 10 but this one didn't get done until after the others.
Your wife has big sheds, but nobody's allowed in. And inside these big sheds are twenty-foot-high chickens, because of all the chemicals you've put in 'em, and these chickens are scared! They don't know why they're so big! They go "Oh, why am I so massive?" And they're looking down at all the other little chickens and they think they're in an aeroplane because all the other chickens are so small.My wife grew 10 but this one didn't get done until after the others.
Stick a thermometer in it so you know when its actually done, rather than guessing, playing it safe and drying it out.
I agree with the poster above that said a quick blast in a hot oven, and then a really low temp until done.
thewarlock said:
Scantily said:
Don’t do this, beer can chicken is a gimmick and does nothing for moisture or flavour, it just looks like it does. Save your beer and drink it instead.
https://amazingribs.com/bbq-techniques-and-science...
I dunno, that's not exactly a great article. The evidence that it does nothing for flavour is that he asked his wife. The picture of the can entirely up through the chicken isn't right, you really need to use a short can, or a vertical chicken roaster. Or in this case, a hige bird, so that the opening in the can is near the bottom of the bird.https://amazingribs.com/bbq-techniques-and-science...
It certainly adds moisture, in a similar ish manner to brining a bird.
Steven Raichlen book is quite good, but tbh, there's not really much to it. The internet seems to be full or articles saying it's a good way to cook a chicken, and that one article saying it's not
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