Author Topic: Chestnut honey glazed chicken (Read 2009 times)

Prof. · « **on:** March 08, 2014, 11:14:30 PM »

A few nights ago I wanted to test Slower for my Weber compact 18.5 inch and I wanted to do with a chicken cooked in indirect to know what temperature could reach. I simply sprinkled the chicken with salt, pepper and garlic and place in the kettle in indirect Slower full of coals, I used 3/4 of a chimney starter and smoked with rosmary pellets! The maximum temperature that I found with my Thermapen was 521.6°F or 273°C the chicken was cooked in 49 minutes with a crunchy skin that could not believe it, I brushed the chicken with chestnut honey and rested. At the time cutting the chest and thighs were so juicy that I would never have thought you could get, I was amazed at everything. This is for sure the best chicken I've ever eaten .. try it you'll be shocked!

G · « **Reply #1 on:** March 09, 2014, 10:30:35 AM »

Impressive pics Prof....another winning cook.

MaxBobcat · « **Reply #2 on:** March 09, 2014, 06:49:59 PM »

good looking bird prof!

Prof. · « **Reply #3 on:** March 09, 2014, 10:39:12 PM »

Thank you my friends .. I even believe my eyes! this has been a success ...

glrasmussen · « **Reply #4 on:** March 11, 2014, 08:52:17 AM »

Great looking bird Prof!

Prof. · « **Reply #5 on:** March 11, 2014, 01:14:36 PM »

Thanks, I repeat that the result has surprised even me!

wyd · « **Reply #6 on:** April 16, 2014, 05:29:30 AM »

Mmmm that really looks tasty.

Author Topic: Chestnut honey glazed chicken (Read 2009 times)

Prof.

Chestnut honey glazed chicken

G

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MaxBobcat

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Prof.

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glrasmussen

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Prof.

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wyd

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