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Winner winner chicken dinner


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Quick workday chicken dinner... Just put some Chick Magnet on the bird and threw it on the Akorn.

 

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I wanted to do it at 375, but it stopped rising at 325. It was raining out, so I let it ride at that for a while.

 

After gradually raising the temp to about 390 (after the rain stopped), it crisped up nicely.

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Pulled it off to rest, and it turned out great.

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Sorry no pics once cut, we were too hungry lol.

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That looks fantastic, stock looks good enough to thicken and be served as stand alone soup!  About how long of a cook was it in total, always on the top rack?  I hate rain but it sure beats snow.  That's why I left upstate for carolina.

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31 minutes ago, BBQ Bob said:

That looks fantastic, stock looks good enough to thicken and be served as stand alone soup!  About how long of a cook was it in total, always on the top rack?  I hate rain but it sure beats snow.  That's why I left upstate for carolina.

 

The chicken took about an hour and a half. I usually do 5 lb chickens at 375 for about an hour, but this one took a little longer going at 325ish for probably the first 45-50 minutes.

 

I always use the top rack for a single chicken. If I do two, I put one on top and one below. The bottom one gets dripped in from the top, so the skin never gets crispy, but it probably helps it stay moist.

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  • 1 month later...

Great cook Rival.  Hard to beat a Kamado cooked spatchcocked chicken.

I have a keg which is similar to your Akorn and I will change up two birds half way through the cook.  Give it a try, it should even out your cook. You can also lay a little foil over the bottom bird to deflect the juices.  That works too.

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