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The life of a chicken


 
C

Clark Deutscher

TVWBB All-Star
Just a few pics from an 8 pound chicken we did up the other night. Cooked it on the WSM. Made a spicy chicken stock out of the leftovers. Smoked some meatballs on the WSM the next night and made a Mexican meatball soup with fried corn tortilla strips. Let me know it there's any questions!

Clark

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Clark

Chicken sure looks good.

I usually cook much smaller chickens.

Just curious as to what temp and how long about did it take to cook that "Big" Baby ? Also did you Brine it or put anything in the cavity ?

Thanks
 
I think I have cooked turkeys smaller than 8 lbs. LOL. Everything looks great. Is that albondigas soup? My wife makes a decent albondigas soup but yours looks great. Wanna share the recipe?
 
The chicken was a mature Halal chicken. It is definately a little tougher than a typical chicken but the flavor is excellent and it makes wicked stock. I used a chimney of lump on a little of unlit, all vents wide open, it took about an hour and a half and the temp was about 350. I didn't brine it or put anything in the cavity. I normaly do brine but just didn't have enough time. The rub was chipotle, onion, garlic, rosemary, allspice, and lemon peel.

The recipe for the soup is here.

It is very similar to albondigas with a few changes over the years. Nothing major though so you could probably still pass it off as that!

Clark
 
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