Half-Cocked Chicken

[Yuri_Rage]

I'm taking zero credit for anything other than finding this website and sharing it with you. I just thought this idea was REALLY good for those of us who can't polish off a whole chicken in one sitting and don't really enjoy tons of leftovers.

Follow these directions.
Then follow these directions.
You get this in the end:

I bought two whole birds today with the specific intent to half-cock them and freeze the pieces separately. Each half-bird should take a fraction of the time to defrost as a whole chicken, and we won't be left with the big plate'o'leftovers that normally ensues.

I've already got some ideas on cooking these guys up, but feel free to share suggestions!

 

[Melana]

Cool, Thanks Yuri!

 

[Bobby_M]

Cool idea, but I have a slight aversion to handling raw poultry more than I absolutely have to. That usually limits me to breaking down family packs of boneless breasts...

 

[Yuri_Rage]

Made the first one tonight on the BGE. The only seasoning was a generous sprinkle of Lowry's Garlic Salt. Took about 40 minutes at 400°F on the Egg. A small packet of alder pellets added a touch of flavor. It was quite possibly the juiciest piece of chicken I've ever had!

 

[Ryanh1801]

After seeing this thread, I picked one up yesterday. Might have been the best chicken I have ever made. Seasoned with some stub's BBQ rub, and cooked over mesquite. Cheap as hell to make also.