For Father's Day my son-in-law got a big, honkin' barbecue with 4 burners and a side burner for cooking other stuff. I've been buying the hot roasted chickens at the market, taking them home, tearing them apart, easier done when warm, and eating it through the week in various ways. A large family size bird is about 7.99. Since his barbecue has knobs with temperature settings I asked him if we could put a whole uncooked chicken in a pan turn the monster on, close the lid and cook it that way. Guess you'd call it roasting. It sure would be cheaper than buying one. I just don't want the chicken to turn out dry - that's inedible to me. Only thing left to do with that is to make chicken salad with lots of dressing. Does anyone have an idea at what temp to cook a whole chicken? (I know the size of the bird has to be considered) What temp taken in the thigh I think, should the chicken reach to be considered done? Anything you could suggest would be great. Thanks.
No announcement yet.
Whole chicken on a grill.