Can Chicken be put on hold (or rest) after a cook?

[Bart57266]

I've successfully put pork butts and brisket on "hold" (rest) after a cook by wrapping in foil and towels and placing in a cooler, but never chicken. Can it be done the same way?

I'm sure crispy skin would never survive. Otherwise, how did it turn out?

[smokeasaurus]

I do set parchment paper over my chickens and let them rest about 15-20 minutes so the juices don't pour out when carving. Sure don't know about a long hold though.....

Great question. Hope more chime in on this one............

[akruckus]

I do the same rest as smoke. The bulk, weight, and density (no open cavities like a chicken or turkey have) of any large meat holds the heat in.  A whole bird would fair better, my dad lets the Thanksgiving turkey (22lbs) rest for an hour or so, and he loosely covers it with foil. 

[Chief Mac]

I made a 11 Lbs full Turkey for 4Th of July weekend. It was wet brine for 10 Hrs and I had it on the PBC for 2.5 Hrs. until the breast temp hit 160 Deg. I wrap the turkey in foil towels and lit it rest on the counter for about 1.5 hrs cause we not going to eat till after 5 PM. I unwrapped it to carve it and the breast temp was 173 deg. and the thighs dark meat 168 deg. For full chickens 5 - 6 lbs I always pull them between 158 -160 degrees and wrap for at least an hour. This method has always provided me with a moist and well flavored bird. 
The turkey skin was good but I also had rubbed it inside and out with olive oil and a rub. Whole Chickens I dry brine before I cook. Rub the chicken inside and out and  apply a rub. It does not come out super crispy but it is edible. IMO there is a lot more meat than skin so I do not worry too much about Fried Skin.


CM   

[1Bigg_ER]

Let it rest in warm oven uncovered, crispy skin survives every time.
Turn oven to 200 degrees when your chicken is almost done. Place the bird on a cooling rack, in the oven and turn it off.

[Bart57266]

Great idea!

[Hub]

Like the others who have posted replies, I frequently "hold" chicken after cooking.  The secret is to not apply any more heat and let the bird's internal heat do the work.  Use the smallest cooler or cambro that will fit or "tent" the bird with foil and then cover with several towels.  As long as you don't try to go too long, you'll actually benefit from improved moisture, particularly in the white meat.  Crisped skin may tone down a bit but won't go rubbery.  A big, whole bird will stay hot for a couple of hours.  Bits and pieces will hang in there for an hour or so.

Hub