Thread 21676590

How do you prepare and cook a whole bird like this? Any and all answers welcome.

spatchcock, season skin side liberally with SPG (or whatever rub mixture you have, provided it has salt), on the charcoal grill skin side down for 20-30 minutes, flip and continue until done (internal beast temp 160 ish). it may seem like a long time but im using an old smokey grill. the cooking grate is a lot higher from the charcoal bed than a weber would be. after that let it cool, pull apart and eat straight up or use in whatever recipe calls for chicken.

>>21676605
That's similar to how I do it, but I use my own seasoning mix to dry brine for about 36 hours before doing it in the oven.

>>21676607
watching

You put it in the microwave.

>>21676628
I don't have a microwave

>>21676590 (OP)
the basics with babish whole roast he has on his youtube is solid and simple
easy enough for any cook, just need enough room in your fridge to let it dry brine for a couple hours and enough butter for under the skin
comes out good every time and you can use the excess breast meat for chicken salads

OP here gonna share my method
>spatchcock
>2 tbsp salt
>equal parts pepper, rosemary, thyme, rosemary, basil
>about half a part onion powder
>a little lemon powder
>dry brine 36 hours
>dust and rub baking soda on the skin about 30 minutes before roasting
>roast on a broiling pan at 420F for about an hour and 20 minutes
It's good.

>>21676662
STOP being nonwhite

>>21676590 (OP)
crock pot

If I do a whole chicken I'm putting it in my baby george rotisserie
slop it up with a layer of mayo cracked pepper and garlic powder

It appears to me that for all of your posturing you're really just a bunch of cooklet plebeians. How embarrassing.