Can I Do a Whole Chicken in Slow Cooker Then Bbq It?

My supermarket does the kind of flattened chickens with bones removed (possibly called a spatchcock chicken or something similar) which can be bbq’d/grilled. I love the taste of chicken cooked on the barbeque, but even if i put it when the coals aren’t too hot it ends up very burnt on the outside and a little bit dry. I’m paranoid about food poisoning so maybe i overcook it a little bit/

Since i always think the skin is the best bit…would it be possible to cook the chicken in the slow cooker, and then barbeque it just to get the skin a little bit crispier.

I was hoping i’d end up with moist chicken with delicious crispy skin. Will it work? If so would i cook it on high/low setting and should i put some liquid or anything in it

Thanks

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Posted on June 22, 2011 at 1:31 pm by Crock Pot Chef · Permalink
In: Chicken Slow Cooker Recipes · Tagged with: , , , , , , , , , ,

2 Responses

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  1. Written by Tom ツ
    on June 22, 2011 at 1:31 pm
    Reply · Permalink

    You just need information on how to do it properly on the grill. No need to cook it in any fashion first. Indirect-cooking on the grill is the key

    Spatchcocked grilled chicken

    Ingredients
    1 whole chicken (4 to 5 lbs.), giblets removed
    3 shallots
    3 garlic cloves
    1/2 cup flat-leaf parsley sprigs
    1 tablespoon herbes de Provence
    1 tablespoon fresh rosemary leaves
    1 1/2 teaspoons kosher salt
    1 teaspoon freshly ground black pepper
    Zest and juice of 1 lemon
    1/4 cup Dijon mustard
    1/2 cup extra-virgin olive oil

    Method
    Rinse chicken and pat dry. Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone and open chicken like a book. Reserve backbone for stock or discard. Turn chicken breast side up and, using the heel of your hand, press firmly against breastbone until it cracks. Tuck wing tips under so they don’t burn on grill. Place chicken in a large rimmed baking pan.

    In a food processor, combine remaining ingredients and pulse to make a thick paste. Rub 1 cup paste on both sides of chicken, then cover pan with plastic wrap and chill 1 hour. Set aside remaining paste.

    Prepare grill for indirect medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). If using charcoal, light 60 briquets on firegrate. When coals are covered with ash, about 20 minutes, divide into banks on opposite sides of firegrate and let burn to medium. The area over the section cleared of coals is the indirect-heat area. If using gas, turn all burners to high, close lid, and heat 10 minutes. Then turn off one of the burners and reduce heat for other burner(s) to medium. The area over the turned-off burner is the indirect-heat area.

    Place chicken, skin side down, over direct heat; cover grill and cook until chicken is browned, about 8 minutes. Turn chicken over and move to indirect heat. If using charcoal, add 12 more briquets to fire to maintain medium heat. Continue cooking chicken, covered, turning as needed for even browning, until a thermometer inserted in thickest part of breast to the bone registers 160°, 25 to 35 minutes more. Remove chicken from grill and let rest 5 minutes, then cut into quarters and serve with reserved paste.

  2. Written by La Vie Boheme
    on June 22, 2011 at 1:31 pm
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    I guess you could cook it part way in the crock pot and than grill it. The thing about cooking a chicken in the crockpot is that they completely fall apart when done. You will have to experiment with this idea though. It takes about 8 hours on low for a chicken to cook thru in the crockpot but it starts falling apart after 3 hours. No liquid is needed. The trick to cooking chicken on the grill is long and slow cooking. Invest in a meat thermometer to test the temp. of the meat (thick parts hitting NO bone). It is done at 165 degrees.

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