Homestyle chicken halves.


 

Michael Richards

TVWBB Emerald Member
My goal was to rotisserie these two birds whole, but after running errands with the family on Sunday, I had less time to o prep and cook dinner than I planned, so to save me time, I just quietly broke these down into halves and got the on the kettle with the slow and sear. Hard to see but pan of chicken stock under to make gravy. No smoke wood, just lump charcoal, as my wife does not like added smoke on poultry. Seasoned with a butter mixed with fresh squeezed lemon, mircoplaned garlic, and white lightning season.
IMG_20241103_155923.jpg

I just let it go until the thermometer read 160 (I didn't check it even once) and pulled the three halves that we done and gave the last about ten more minutes.
IMG_20241103_170736.jpg

Three got cut up for Sunday night dinner. Super juicy and tasty.
IMG_20241103_173136.jpg

I am really bummed that I didn't get anymore shots of Sunday night dinner. Chicken was served with homemade gravy, double patch of CI green beans done over the fire, and 8 pounds on red skin potatoes that were oven roasted. I expected to have leftovers, but we had none. It was really good.
However, I did get some pictures of the chicken noodle soup I made last night with the last chicken half.
IMG_20241104_172036.jpg

IMG_20241105_124548.jpg

I expected to be making that soup a lot this winter.
 
Last edited:
Looks quite good.

I don't have a rotisserie. The only way I cook whole bird is if I'm deep frying a turkey. Otherwise, it's at least spatchcocked, if not halved or quartered. The poultry always cooks faster and more evenly than if left whole.
 
Looks quite good.

I don't have a rotisserie. The only way I cook whole bird is if I'm deep frying a turkey. Otherwise, it's at least spatchcocked, if not halved or quartered. The poultry always cooks faster and more evenly than if left whole.
Yeah only when I rotisserie and on Thanksgiving day so I keep birds whole. Thanksgiving is for traditional reasons only. Now I will say I love rotisserie chicken, it is my favorite way to cook and eat birds, I love it so much that I recommend a rotisserie to everyone.
 

 

Back
Top