Chicken Roaster (grill)

Avatar for demecafe
iVillage Member
Registered: 04-08-2008
Chicken Roaster (grill)
5
Mon, 06-09-2014 - 8:17am

I'm wondering if anyone here has used this or a version of this to do a whole chicken on the grill: http://www.williams-sonoma.com/products/convertible-chicken-roaster?

We love to grill a lot and I've always wanted to do this but have not for fear of a disaster. If you haven't (or have) and have a different way of doing it, please share!! 


demecafe

Avatar for sabrtooth
iVillage Member
Registered: 12-03-1999
Mon, 06-09-2014 - 10:27am

http://www.chicagotribune.com/news/columnists/chi-kass-01-jul01,0,7473491.column

I think this says it all, and quite well, thank you.  We've been making Kass' Beer Can Chicken for years, and we love it.  The only change we've made over the years, is to occasionally use a can of Mike's Hard Margarita in place of the beer.  We have a gas grill, and it works just fine.  You can make it in the oven also.  Just put the "canned" chicken in a roasting pan.  We make 1 or 2 4lb chickens rather than 1 bigger one.  Cooks faster.

Avatar for demecafe
iVillage Member
Registered: 04-08-2008
Mon, 06-09-2014 - 11:25am

Thanks, that was a great link. The video helped. 

We have a gas grill as well. Hopefully the weather will be nice next weekend for Father's Day. I'd love to try this then! 


demecafe

Avatar for sabrtooth
iVillage Member
Registered: 12-03-1999
Mon, 06-09-2014 - 1:59pm

I never brine my chickens, and they turn out fine.  You can also use soda, but I think it makes the meat too sweet, and if it boils over, the sugar burns.  With the gas grill, I put the chicken over a burner set at the LOWEST, and the  burners off to either side are at high or medium. You are aiming for a air temp of around 350--but remember, propane burns hotter than natural gas, or charcoal.  The best way to make sure you're at temp is to put a grill thermometer inside, but check it BEFORE you put the chickens on, because once they are on there, you don't want to open the grill for an hour.  Check then, and about every 15 mins after.  All depends on the heat of the grill, and the weight of the chickens.  When the leg moves easily, and the juices run clear where the skin breaks, it's done. 

Avatar for demecafe
iVillage Member
Registered: 04-08-2008
Tue, 06-10-2014 - 8:53am

Great, thank you!


demecafe

Community Leader
Registered: 02-27-1999
Mon, 06-23-2014 - 10:45pm

Wouldn't a beer can chicken do the same thing for less?  Like, almost NOTHING?  I love my beer can chickens, and it doesn't have to be a beer can.  Any can will do, and any herbs/seasonings/liquids in the can will be your choice.  I got a can rack for a dollar at the dollar store, it stands my chicken up. 

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