Page 99 - Barbecue Chicken Made Easy
P. 99
It took the breast meat less than an hour to reach 160°F. By that time the air temperature in the cavity was about 212°F, boiling temperature for water. So by the time the bird was done, the air in the cavity was 113°F cooler than the air outside it in the oven.
If you must cook the bird whole, here’s how: Throw a few tablespoons of seasoning into the cavity. Low and slow roast, lid down, in a 2-zone setup at about 325°F on the indirect side, away from direct flame. As the meat approaches 150°F, move it to the direct heat side, lift the lid, and roll it around over high heat for a few minutes to finish cooking to 160oF in the breast and to crisp the skin.
, cooking and
Never place a whole bird inside a roasting pan. Instead place on a
rack above a roasting pan so air can flow all around it
