Author Topic: Whole chicken on the MAK  (Read 3420 times)

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Offline SmokinKat

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Whole chicken on the MAK
« Reply #-1 on: January 17, 2014, 05:06:18 PM »
We've had a couple of pretty stressful weeks at home, so I haven't had much time/energy for cooking.   Yesterday I decided I was tired of PBJs and take out pizza, and scrounged around in a chest freezer my best friend gave me when her mom passed away last April.  (She hadn't wanted to mess with it, and we have enjoyed having the extra space, and also finding the buried treasures in there.) 

This was my first try doing two whole chickens, so did just a basic mix of some butter and rub to inject them with and put on the skin.  The one on the right I did with the MAK Bird Rub, and the one on the left was Tony Chachere's.  In retrospect, the Tony's turned out a bit salty, so I would definitely cut down on the rub next time (actually will probably just use something else entirely, but I was going for quick and easy with what I had on hand.) 



Threw them on at 375 and let them go till the IT was 165 in the breast and let them sit for a bit while I finished up the side dishes.  The skin turned out a little less crispy than I like, but the meat was very juicy and tender.  I think I'll try patting them dry and using olive oil as the base the next time around to see how they turn out differently, but was a pretty great meal overall!  Was a MUCH welcomed break from grab-n-go junk food.   James had grand intentions of eating a whole chicken by himself, so this was his plate.  (Despite his initial excitement, he was only able to knock out a half breast and a leg.)



I made some quick boxed rice, along with some Brussel sprouts with caramelized onions and browned butter.



 
Not too shabby for a pretty half-hearted attempt!!  :)  James doesn't usually like chicken skin, so my next challenge is getting it super perfectly brown and crispy and making him fall in love with it! 
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Offline CDN Smoker

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Re: Whole chicken on the MAK
« on: January 17, 2014, 05:13:43 PM »
Pretty good looking cook from here ;D
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Offline Pappymn

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Whole chicken on the MAK
« Reply #1 on: January 17, 2014, 05:23:42 PM »
Mak makes great chicken. Looks excellent! Hold the green balls of death for me ;D
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Offline sliding_billy

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Re: Whole chicken on the MAK
« Reply #2 on: January 17, 2014, 05:43:58 PM »
Beautiful looking bird.
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Offline SmokinKat

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Re: Whole chicken on the MAK
« Reply #3 on: January 17, 2014, 06:05:42 PM »
Mak makes great chicken. Looks excellent! Hold the green balls of death for me ;D

I keep forgetting until after dinner has settled that James, too, transforms these from harmless looking vegetables into green-vapor balls of death.
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Offline sparky

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Re: Whole chicken on the MAK
« Reply #4 on: January 17, 2014, 06:20:03 PM »
I would like my plate to look the same expect breast meat and more rice and veges.  milk on side plz.  looks excellent to me kat.  nice cook.   8)
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Offline Old Hickory

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Re: Whole chicken on the MAK
« Reply #5 on: January 17, 2014, 06:33:13 PM »
Good looking chicken cook.
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Offline HighOnSmoke

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Re: Whole chicken on the MAK
« Reply #6 on: January 17, 2014, 06:49:40 PM »
Awesome looking chicken and sides Kat! I'll take Pappy's sprouts!  ;)
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Offline mikecorn.1

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Whole chicken on the MAK
« Reply #7 on: January 17, 2014, 07:15:54 PM »
Great looking chicken. I'll skip on the sprouts. You can give them to someone else ;)


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Offline smokeasaurus

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Re: Whole chicken on the MAK
« Reply #8 on: January 17, 2014, 07:35:38 PM »
If this is a "half-hearted" attempt, I don't think I can handle a full throttled attempt  :P :P
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Offline squirtthecat

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Re: Whole chicken on the MAK
« Reply #9 on: January 17, 2014, 10:03:26 PM »

I'll take a couple sprouts as well!

Try the next birds at 425*.  Hot and fast.

Offline muebe

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Re: Whole chicken on the MAK
« Reply #10 on: January 17, 2014, 10:06:43 PM »
Great looking chicken Kat!

To get crispier skin finish the chicken at a higher temp and let them sit in the fridge to air dry for a few hours after applying the rub.
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Offline Saber 4

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Re: Whole chicken on the MAK
« Reply #11 on: January 17, 2014, 10:07:51 PM »
That's a great looking plate, I love to do sprouts that way, sometimes I'll throw a splash of balsamic on them at the very end of the sauté for a change of pace.

Offline Smokin Don

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Re: Whole chicken on the MAK
« Reply #12 on: January 17, 2014, 11:12:00 PM »
Chicken looks good Kat!!! The one on the plate looks big, no wonder James could not eat it all! I love sprouts too. I agree with muebe on the air dry in the fridge for several hours. Don
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Offline africanmeat

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Re: Whole chicken on the MAK
« Reply #13 on: January 18, 2014, 06:57:57 AM »
good looking bird you got there ,nice colour too.
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