Jump to content
  • Announcements

    • John Setzler

      Site TOS/Guidelines Updated 9/7/2017   05/02/2017

      The rules here are simple.  You must behave like an adult.  You may not use profanity.  If 'behaving like and adult' needs specific details in your eyes, then this forum is not for you.  Failure to behave like an adult may result in your loss of access to the site.     YOUR PERSONAL INFORMATION: Personal information provided to the Kamado Guru website is NOT shared with any third party for any reason. EVER.    THE REST OF THE STUFF:

      Please remember that we are not responsible for any messages posted. We do not vouch for or warrant the accuracy, completeness or usefulness of any message, and are not responsible for the contents of any message.

      The messages express the views of the author of the message, not necessarily the views of this bulletin board. Any user who feels that a posted message is objectionable is encouraged to contact us immediately by email. We have the ability to remove objectionable messages and we will make every effort to do so, within a reasonable time frame, if we determine that removal is necessary.

      You agree, through your use of this service, that you will not use this bulletin board to post any material which is knowingly false and/or defamatory, inaccurate, abusive, vulgar, hateful, harassing, obscene, profane, sexually oriented, threatening, invasive of a person's privacy, or otherwise violative of any law.

      You agree not to post any copyrighted material unless the copyright is owned by you or by this bulletin board.

      Our websites use cookies to distinguish you from other users of our website. This helps us to provide you with a personalised experience when you browse this site. For detailed information on the cookies we use and the purposes for which we use them see our cookie policy (link at the footer of each page).   Thanks!
hoovesq

Easy Roasted Whole Chicken Recipe

Recommended Posts

I had a very successful cook tonight, so I thought I would share the recipe/prep. It's a fairly straightforward variation of the standard whole chicken on a kamado recipe, so this recipe is basically about what to stuff in the bird.

Here's what you'll need:

Whole Chicken

1 Lemon

Bay leaves

whole cloves

pepper kernels

kosher salt, or other course salt

Rinse the chicken and pat dry with paper towels. Empty the cavity. Cut the lemon in half and stuff one half all the way in the back of the cavity, with the cut side facing into the chicken. Stuff 3-4 bay leaves, half-table spoon of pepper kernels, 4-5 whole cloves, and a tablespoon of the salt into the cavity. Put in the other half lemon to close it up.

Truss the chicken. You could probably do without this, but I think it helps the ingredients inside the cavity cook into the bird instead of venting out. Here's a link on how to do it: http://culinaryarts.about.com/od/chicke ... hicken.htm

Coat the skin of the bird with kosher salt and fresh ground pepper. Don't worry about stuffing anything under the skin.

Fire up your kamado, shooting for 360-380. Add two or three fist size chunks of hickory or smoking wood of your choice. Some people have reservations about using this much wood to cook a chicken because chicken absorbs smoke so fast. I used two tonight and it was fine. Cook until the internal temp near the thigh is 165. 1 to 1.5 hours.

Nothing too complicated, but if like me, you're getting worn out on the standard chicken barbeque rubs, this aromatic variation lets the flavor of the bird shine.

Pro-tip: if you're using a wired probe thermometer, do not let the cord run above where you've placed the wood chunks. One of my hickory chunks caught fire and melted the cord on a really nice All-Clad probe.

Share this post


Link to post
Share on other sites

I tried a new method cooking half chickens. Never put the skin side down before but this worked great for me.

Wish I had one of those cookers sitting on my deck. It may just be big enough for my wife and me.

Share this post


Link to post
Share on other sites

Thanks. The roaster is the Kingsford Chicken Roaster on Amazon for $7. There are others on Amazon that have pans to catch the juices but they are either more expensive or not stainless steel. Two chickens was a tight fit. I had to put the two chickens close to each other in the center of the grate to avoid the lid closing on the chickens and I trimmed off the bit of neck bone sticking out the top of the chickens. But both fit and I rotated the pans 180 degrees after 45 minutes to get even exposure on all side of the chicken. The pans cleaned up nicely in the dishwasher. I would definitely do it again. The meat was very moist with a hint of smoke. I didn’t use any chips, just the lump charcoal. I did not use a can of beer either, as I read that does not do much.

Share this post


Link to post
Share on other sites

I've tried it with and without a can of beer and I rekon there is a clear difference in the moisture of the meat. I pop half a lemon inside to and season with lemon grass and salt.  Yum!  

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now


×