America's Test Chicken

[Sailor Kenshin]

Today we are performing a science experiment with a similarly-sized chicken as the one that previously got skewered on the rotissierie unit we are trying to decide if we're keeping.

(Takes breath).

This chicken was brined exactly the same as the rotisserie bird, with salt, peppercorns, whole coriander, lemon, ginger chunk, and bay leaf. When retrieved from the brine and patted dry, it was treated only to salt and pepper, as with the skewer bird.

But this chicken was placed on a small beer can chicken holder without the beer can.










And there you have it. Pics say it all. Okay, the taste was similar to the rotisserie bird, and it ate good, but the cooking was uneven. Took two hours on 325° indirect.

Why can't we find genuine fryers at 3 pounds or so, instead of these Arnold Schwarzeneggar Bryson Dechambeau creatures?

Oh, and that's couscous on the plate. You knew this was coming, didn't you?

Turns out I don't like couscous either.

[OldUsedParts]

[Rambo]

Black is not good

[Sailor Kenshin]

No indeed. But I ate that wing anyway.

[Professor Bunky]

It still tasted good, but I think we're better off using the rotisserie at a lower heat.

[Rambo]

What did you cook it on?

[k.a.m.]

I'd eat that no problem. I like char on my grilled chicken.
At first I thought the couscous was fried rice.
Have you all tried spatchcocked birds on the grill before?
I have a method you may like for grilling.

[Smoking Piney]

Not a fan of beer can chicken. Too many variables.

Roti over beer can every time with me.

[Sailor Kenshin]

I'd eat that no problem. I like char on my grilled chicken.
At first I thought the couscous was fried rice.
Have you all tried spatchcocked birds on the grill before?
I have a method you may like for grilling.

I think we've spatched a chicken once, yes please tell us your method.

[Smoking Piney]

Spatch is the way to go!

[bowhnter]

Get yer chickens where KFC does, they’ll be smaller fer sure!

[spacetrucker]

you are taking on one of those cooks I have never tried, and I give props for effort.
I would certainly eat that bird, not sure why you can't find the fryers?
The wife cooks the couscous not sure how but I do like it I have never tried cooking that either

[k.a.m.]

I'd eat that no problem. I like char on my grilled chicken.
At first I thought the couscous was fried rice.
Have you all tried spatchcocked birds on the grill before?
I have a method you may like for grilling.

I think we've spatched a chicken once, yes please tell us your method.

I apologize for the late reply.
Spatchcock the bird and brine it as you usually would.
What you need is 1 to 2 onions sliced about a 1/4" thick.
When the bird comes out of the brine pat dry then lightly rub with olive oil and season.
Once your grill is up to temp place the onion slices on the grate to create a mat large enough for the bird to lay on bone down. Let the bird cook till the thighs reach 170°.
The onion acts as a buffer and helps the bird retain moister as well as adding flavor. It will stick to the bottom so if you do not want this to happen put a grill mat between the bird and the onion.
This is what I use.
https://www.walmart.com/ip/Expert-Grill ... lsrc=aw.ds

[Sailor Kenshin]

I'd eat that no problem. I like char on my grilled chicken.
At first I thought the couscous was fried rice.
Have you all tried spatchcocked birds on the grill before?
I have a method you may like for grilling.

I think we've spatched a chicken once, yes please tell us your method.

I apologize for the late reply.
Spatchcock the bird and brine it as you usually would.
What you need is 1 to 2 onions sliced about a 1/4" thick.
When the bird comes out of the brine pat dry then lightly rub with olive oil and season.
Once your grill is up to temp place the onion slices on the grate to create a mat large enough for the bird to lay on bone down. Let the bird cook till the thighs reach 170°.
The onion acts as a buffer and helps the bird retain moister as well as adding flavor. It will stick to the bottom so if you do not want this to happen put a grill mat between the bird and the onion.
This is what I use.
https://www.walmart.com/ip/Expert-Grill ... lsrc=aw.ds

Interesting, thanks! We'll try this at least once this season, when we can find normal chickens. Need more normal chickens to further test the rotisserie, too.