This was harder than it should have been. Intending to do another non-beer can indoor chicken, we ordered a 'fryer,' which turned out to be a fat five-pound roaster. Seasoned it (salt, pepper, citrus peel) and rammed it on the Tower of Orthanc anyway.
About a half hour in, the breast was burning and the legs were raw. We frantically pulled it from the oven and removed it from Orthanc and laid it in a roasting pan breast down. Then after fifteen, turned it right side up. But then it was stewing rather than roasting. We pulled it out and propped it upside-down. Where it proceeded to cook the rest of the way.
Eh, it tasted good anyway....but I don't wanna go through this again.
My question is, am I better off splitting the chicken and roasting it flat? Or should we spatchcock it? Whatcha think?
Chicken disaster
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Chicken disaster
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Re: Chicken disaster
Did you have any liquid in the bird at all? ?can full of something?
If not, then that's more than likely your problem. Beer Can Birds are self-basting throughout the cook.
If not, then that's more than likely your problem. Beer Can Birds are self-basting throughout the cook.
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Re: Chicken disaster
Our Orthanc (Weber) stand has a well for liquid, which we filled with apple juice. We cooked another chicken with Orthanc last month and it came out fine.
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Re: Chicken disaster
Hmmmmm, blows the heck outa that theory don't it
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Re: Chicken disaster
In fact, that previous bird was even bigger/heavier. It did not burn, and it cooked evenly.
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Re: Chicken disaster
I like Smoked Split chicken halves and Fried; no need for anything else IMHO
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Re: Chicken disaster
spatchcock
it's a lock
don'tneed can
hasslefree plan
it's a lock
don'tneed can
hasslefree plan
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