8# Chicken on the Daniel Boone

[heathen]

Didnt take many pictures as I wasnt figuring on making a post of this cook.

It turned out pretty darn tasty, but it still lacked any kind of skin crispness. Cooked at 325* for around 2hrs, nothing real special in the prep, just rubbed down with Olive Oil and some spice I had in a shaker (no real clue what it was, but it smelled like a lot of garlic.....lol)

Well anyway, here is the picture of it:

[teesquare]

Looks good to me!
For crispier skin - try using any butter or oils under the skin - and dry the exterior of the chicken very well. YOuc an rub on spices and seasoning on the outside, but drier skin = crisper skin.

A higher temp will also help. Don't be afraid to push up the temp to 400F for the las part of your cook. And - experiment...after all, it tastes good!

[heathen]

Looks good to me!
For crispier skin - try using any butter or oils under the skin - and dry the exterior of the chicken very well. YOuc an rub on spices and seasoning on the outside, but drier skin = crisper skin.

A higher temp will also help. Don't be afraid to push up the temp to 400F for the las part of your cook. And - experiment...after all, it tastes good!

You could have hit the nail on the head, with the "dry the exterior very well". Mine was anything but, I rubbed it down pretty liberal with Olive Oil and it went in the cooker that way.

[teesquare]

Well...other than the skin, I would bet it tasted awesome!

If you save the skin, and the bones - make some great chicken stock. ( Great base for sauces and gravies - almost free!) put the bones and skin, neck if you still have it - in a stew pot, and enough water to cover them. Then add a med. size onion, chopped, a couple of carrots, chopped and a couple of stalks of celery, also chopped.
Let it cook for a few hours - covered, just simmering. You may need to a little water occasionally. You will know when the stock is done when the remaining bits of meat fall off the chicken bones, and the onion has almost completely dissolved into the broth.

[sliding_billy]

Looks plenty edible.

[HighOnSmoke]

Looks delicious to me!

[TMB]

Looks delicious to me!

X2 

[smokeasaurus]

Is it true if you leave the chicken uncovered in the fridge overnight you will get crispier skin??

Good looking cook by the way....

[teesquare]

Is it true if you leave the chicken uncovered in the fridge overnight you will get crispier skin??

Good looking cook by the way....

Yep! Refrigerators de-humidify the air in them - so leaving the yard bird exposed in the fridge will dry the skin.

[heathen]

Well...other than the skin, I would bet it tasted awesome!

If you save the skin, and the bones - make some great chicken stock. ( Great base for sauces and gravies - almost free!) put the bones and skin, neck if you still have it - in a stew pot, and enough water to cover them. Then add a med. size onion, chopped, a couple of carrots, chopped and a couple of stalks of celery, also chopped.
Let it cook for a few hours - covered, just simmering. You may need to a little water occasionally. You will know when the stock is done when the remaining bits of meat fall off the chicken bones, and the onion has almost completely dissolved into the broth.

Thanks for the tip on the chicken stock. I never thought of doing that. I had already got rid of everything before I seen this. Will do next time for sure!!!!

[muebe]

Apply kosher salt to the skin and let it air dry in the fridge overnight. The salt will draw out the excess moisture resulting in crispy and flavorful skin.

Also a high temp finish helps with great skin.

The chicken looks great!

[Smokin Don]

That was a big chicken and looks good!!. What T and muebe said is good advice. Don

[TwoPockets]

Well...other than the skin, I would bet it tasted awesome!

If you save the skin, and the bones - make some great chicken stock. ( Great base for sauces and gravies - almost free!) put the bones and skin, neck if you still have it - in a stew pot, and enough water to cover them. Then add a med. size onion, chopped, a couple of carrots, chopped and a couple of stalks of celery, also chopped.
Let it cook for a few hours - covered, just simmering. You may need to a little water occasionally. You will know when the stock is done when the remaining bits of meat fall off the chicken bones, and the onion has almost completely dissolved into the broth.

Right on. This is what we do after any chicken cook. Also works with the bones and leftovers from a rotisserie chicken from Sam's We rarely have to buy any chicken stock from the store.

[Las Vegan Cajun]

Looks delicious to me!

X2 

X3!