Vortex whole chicken

[gmc2003]

Good looking chicken. I'm with you on the carving skills (although yours are better than mine). My carving looks like it was done with a chainsaw!
Jim

Appreciate it Jim, but parts of my chicken looked like they went thru a food processor. I just didn't show those pics.

Awesome job and a fine-looking bird.
Carving skills have nothing to do with the eating skills.

Warren

Totally agree Warren. It's all in the taste.

Chris

 

[gmc2003]

B BigW. mneeley490 mike243 chilerelleno Thanks for the likes

Chris

 

[bauchjw]

I’m late to the party…. Really cool use of the vortex on the chicken, I just used mine on a whole chicken too, but halved it and cooked like I do wings, skin came out nice, but I got distracted and over cooked the breast. Good call on pulling yours early! Mine was salvageable, thigh and legs were good, but breast was disappointing! I’m trying your method next time!

 

[gmc2003]

I’m late to the party…. Really cool use of the vortex on the chicken, I just used mine on a whole chicken too, but halved it and cooked like I do wings, skin came out nice, but I got distracted and over cooked the breast. Good call on pulling yours early! Mine was salvageable, thigh and legs were good, but breast was disappointing! I’m trying your method next time!

Thanks Jed, if you do try it this way just make sure you have a good pair of insulated gloves to get the chicken out.

Chris

 

[hoity toit]

Well, it was very windy here in the Northeast today, but at least it was sunny and pleasantly warm. The wife was babysitting our grandson, so I decided to fire up the kettle and make some chow. I hadn't done a whole chicken in quite some time, and the local grocer had some that looked pretty appealing. After outlaying about $8.00 for a 6.25/lb bird. I was off to the races.

Here she is all seasoned up and resting like Al Bundy at the beach:
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I just had to make a trip to the beer pole for some refreshments:
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After a short spell. I gave the bird a looksie: Starting to take form.
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...and she's done.

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Sliced up for din-din. My carving skills on a whole bird need some improving, but it was juicy, moist and tasty non-the-less.
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All in all, it was a good cook. The skin wasn't crispy, but I didn't want to dry out the meat. On this bird there was no additional brining or injections. Just straight from the packaging to the kettle.

Thanks for looking.

Chris

Chris, I went ahead and bought the vortex and let me tell you....it has changed my whole game on the WEBER. I can't tell you how much I appreciate your post here and the info provided. I knew Of the vortex but not the hows and whys of it. I am sold. Game changer for sure and i will definently use it this weekend for several smokes. Thanks again.

HT

 

[gmc2003]

Chris, I went ahead and bought the vortex and let me tell you....it has changed my whole game on the WEBER. I can't tell you how much I appreciate your post here and the info provided. I knew Of the vortex but not the hows and whys of it. I am sold. Game changer for sure and i will definently use it this weekend for several smokes. Thanks again.

HT

HT you're gonna love the Vortex. Chicken, Steaks, and so much more. Thanks for the compliment also.

Chris