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Date Posted: 07:42:46 05/25/02 Sat
Author: John M
Author Host/IP: on-tor-blr-a58-03-224.look.ca /
Subject: Re: Hole chicken
In reply to: Barry 's message, "Hole chicken" on 00:31:00 05/25/02 Sat

Hi Barry,

Normally I don't use a rub on whole chickens, but do brine them overnight using a solution of 1 cup sea salt to 16 cups of water. Other flavours such as garlic, onion, thyme etc may also be added to the water.

For the cooking temps/time,it usually ends up between 5-6 hours at around 225 deg. The rule of thumb I use to determine doneness, is if the leg moves freely in its socket. One of these days, I gotta get me a proper thermometer !

After the cooking, I usuallly let the birds rest for 1/2 hour or so, then strip them of skin and peel the meat off the bone. I often end up doing a couple, which keeps the neighbours real happy !

Hope this helps,


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