How do you like to do whole chickens on the FEC100? What temp and approximatley how long?
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SlimJim
I did 6 Cornish Hens last weekend and did them the same as whole big birds.
Season the inside really well. Make sure they are dry and put a bit of Olive Oil or Veg oil to coat. Sprinkle on your favorate chicken seasoning.
I started them breast side down at 325 degrees. After about 45 minutes to 1 hour, turn them over and cook to 165 in the breast. Don't go past that very much or it will dry out. I took about 3 hours to do that. At that point you can sauce them if you wish. Let the sauce set and dig in1
GaryT
I did 6 Cornish Hens last weekend and did them the same as whole big birds.
Season the inside really well. Make sure they are dry and put a bit of Olive Oil or Veg oil to coat. Sprinkle on your favorate chicken seasoning.
I started them breast side down at 325 degrees. After about 45 minutes to 1 hour, turn them over and cook to 165 in the breast. Don't go past that very much or it will dry out. I took about 3 hours to do that. At that point you can sauce them if you wish. Let the sauce set and dig in1
GaryT
Lots of folks will butterfly,or just split into halves.
FIND feature, at page top,should give you some posts to meet your needs.
Some of our folks hotcook,some slow/low.
FIND feature, at page top,should give you some posts to meet your needs.
Some of our folks hotcook,some slow/low.
brine them also helps alot
Yep,brining any poultry,and loin of pork is essential.
slimJim,
I have done chickens a few times and I only brine mine now. It does make more moisture,but the way it gets flavor throughout the meat is PRICELESS.
I hear that everyone looks to Smokin' for information on brining because he is the MASTER of brining.
Give it a try!!!
I have done chickens a few times and I only brine mine now. It does make more moisture,but the way it gets flavor throughout the meat is PRICELESS.
I hear that everyone looks to Smokin' for information on brining because he is the MASTER of brining.
Give it a try!!!
I've cooked chickens on my FECs beer-butt style, spatchcocked, pieces, etc. Whether I brine them or not depends on hot I am cooking them. If I am cooking at 300 or above, I don't worry about brining. Below that, I do brine. That's just me though.