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Cooking whole chicken in hot weather

I don't want to break it down but it's going to be 90+ degrees today. Any ideas of cooking it w/out getting hotter? I might just poach it in the crock pot but then need to so something w/ the meat. Thoughts? Thanks.

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  1. do you own a grill? Beer can that sucker.

    poached in crock is great for chicken salads - good hot weather food

    or to make a curry with pre-made paste like maeploy or maesri

    Its hard to transition to warm weather cooking!

    1. In a parallel situation I once put a frozen turkey breast in the crock pot---I didn't want to heat up the kitchen--- and it worked so well that this became my standard practice. I would unwrap it and leave it frozen, put in in a bare crock pot, turn it on low, and go to bed. Next AM, ignore it and go to work. When I got home around 5 it was nicely done and slightly brown. So I should think you could modify this for a chicken.

      1. bbq for sure or its going to be that hot anyway you probably won't notice your oven on.

        1. Agree with JTPhilly, Grill it using a can of beer.

          1. Beer can chicken might be it. We have the stand up roaster, too. Even better, I'll have my husband do it.;-)

            1. Good 'ol beercan chicken (you can always use soda, of course) or, as you say, poach the chicken and then make a gorgeous salade nicoise. (lettuce, chicken, sliced potatoes, haricot verts, black olives, anchovies, vinaigrette) or just a tasty chicken/cashew salad to stuff into the best tomatoes you can find.

              5 Replies
              1. re: mamachef

                how do you do beer can or soda chicken -- is it only for grilling or can you do that in the oven too? ( Can you use flat soda, as sometimes we have unfinished sodas in the 2 lt size bottles.

                1. re: cookinglisa

                  You can do it on the grill or in the oven. Here's my most recent one on the grill. We basically start with Steven Raichlen's recipe and then alter to taste from there.

                   
                   
                    1. re: cookinglisa

                      The 2l bottles are more for capon, but that melted plastic tends to ruin the dish, IMO.

                    2. re: mamachef

                      So you sub chicken for the tuna in a salade nicoise?

                    3. Spatchcocked, to make chicken under a brick. Cut the back bone out of a small chicken and then flatten it. You can add herbs and seasonings under the skin of the breasts. Put the chicken breast side down and weigh it down and cook on medium heat until golden and cooked through. It will not heat up your kitchen noticeably

                      I bought a small chicken (3lbs.) yesterday to do exactly that for our dinner tonight. That with a nice green salad will be lovely.

                      6 Replies
                      1. re: Candy

                        something special about "brick chicken" the skin is sheer perfection!

                        1. re: Candy

                          Nobody hates hot weather more than I. So after turning off the oven, I put a large covered pot of water in there. Best is a shallow one with a large diameter. Dump it out and refill every 15 min until the oven cools. You can use the heated water for washing up so as not to waste resources. I do the same on the stovetop after using a burner. And in cold weather, do the same on the stovetop, but leave the pot there, so it releases heat into the room more slowly, as the water cools down.

                          If I roast chicken in hot weather, it's in parts, or spatchcocked, at 450-475F, because that way it's done in 40 minutes or so.

                            1. re: greygarious

                              oh wow, great idea. actually, I probably hate hot weather more than you do. I grew up in the humid part of NC without a/c until I was in my teens, and the heat/humidity combo really bothers me. I regret the day we finally put our down comforters away in Boston, used to be June, now May (except today).

                              I do roast vegs and fish and meat parts for stock during the summer so I will use this to cool down the gas oven faster.

                              1. re: Madrid

                                Agreed - I like the idea of extra BTU's going down the drain when I have already paid dearly to cool the house!

                                1. re: Madrid

                                  We all need two houses and the flexibility to migrate. I live in TX, born and raised, and I hate the hot weather here. I'm from English stock, so I guess it's in my DNA. I installed a vent fan for my chambers oven, but did not realize that I couldn't run it while the oven was cooking (the flame goes out because of the contraption under it. I have to run it after turning the gas off..

                            2. I use my crockpot in warm weather to make BBQ sandwiches -- put your chicken, beef or pork with some chopped onion and BBQ sauce. Simmer all day, then shred with a couple forks. Serve on burger buns. Doesn't heat up the house.

                              1. Chowser, a couple of days ago I found the Crockpot owner's guide that came with my slowcooker and when leafing through I saw a recipe for what is basically Coq au Vin, "Chicken in a Pot". It was pretty tasty even though it cooked for about 8 hours on Low. 2 carrots/2 onions/2 stalks of celery all sliced. A whole chicken 3 - 4 pounds, ours was 3 lbs. 1 tsp salt, 1/2 tsp pepper - we used 1 tsp, 1 cup water or wine - we used white wine, 1 tsp dried basil - we used dried oregano. I added 1 tsp garlic powder & 1 tsp ground cumin. I really thought the vegetables would be mush, but I was very wrong.

                                Very little sauce but just enough to moisten the sliced meat. I hope this works out for you.

                                1. I do it in the slow cooker all the time. Spice rub inside, outside, and under the skin and shove a cut onion into the cavity, then cook on low. I remove the skin after cooking, since it gets rubbery, but no one in my family is a chicken skin fan anyway.

                                  If you want it to be a little less 'cooked in it's own juices', ball up some aluminum foil and put in the bottom of the crock to raise the chicken up a bit.

                                  17 Replies
                                  1. re: jw615

                                    How do you serve it?

                                    Also I use a 'donut' made of foil when I want to get something up off the bottom of a round or oval pot.

                                    1. re: c oliver

                                      The first day I usually serve it as chicken dinner - carve it up and make mashed potatoes, gravy, vegetables, dinner rolls.

                                      I use the leftovers to make all sorts of things: chicken salad, lettuce salad with chopped chicken, chicken quesadillas, chicken nachos, a shepherd's pie like casserole with chicken instead of lamb, hot chicken sandwiches with leftover gravy, throw some chopped chicken into a homemade alfredo sauce for chicken alfredo, creamed chicken over biscuits, all sorts of varieties of chicken soup, quiche with chopped chicken and whatever veggies I have laying around.

                                      There is probably more, but that's what I can think of for now. We've been trying to eat a little more frugally lately, and my current strategy is to cook something in the slow cooker (whole chicken, beef roast, turkey breast, corned beef) at the beginning of the week, and then use it for variations for the rest of the week. If we get sick of it, I freeze the leftovers for a short time (about a week or so) and then come back to it when we're ready.

                                      1. re: jw615

                                        Vietnamese chicken salad is extremely popular here on hot days - I use chicken that I've shredded after cooking on low in a crockpot, e.g.,

                                        http://whiteonricecouple.com/recipes/...

                                      2. re: c oliver

                                        That is a great idea, but something I've never though of (foil). I don't have a rack that fits, so I usually just use mirepoix or a matignon. In a slow cooker situation, the veggies can turn to mush. Thanks for the tip, y'all.

                                        1. re: rudeboy

                                          I think Will Owen may have given me the idea. He's taken a square/rectangular rack and snipped it to fit a round/oval.

                                          1. re: c oliver

                                            How about one of the round steamer baskets that has those curved fins that fold out to fit various diameter pots?

                                            1. re: greygarious

                                              Good idea. The post in the center is removeable. I have two sizes and will try that next time. Thanks, gg.

                                              1. re: c oliver

                                                The post in the middle is removable? I've had mine for more years than I can count and I never knew that, CO. How does it happen? Guess I've been living under a rock. Sure feels like it these days.

                                                When I need to steam a larger quantity, say fish or the like, I use a SS steamer that fits on top of the pot I'm going to use.

                                                1. re: Gio

                                                  I was only half right :) The large one is removable by just squeezing the side pieces together. The smaller one not. I also have a SS steamer but it wouldn't hold a large hunk of pork shoulder.

                                                   
                                                  1. re: c oliver

                                                    Thanks! As for pork shoulder I just put a couple of sliced onions in the insert then the meat, In the case of the whole chicken I made, upthread, the chicken simply went in breast side up, lots of vegetables around it, and wine poured over it, and cooked for 8-ish hours on low. Easy peasy.

                                                    1. re: Gio

                                                      My steamer basket fits my pasta pot and isn't more then 5-6" deep so not big enough in any way to do either of those things.

                                                      1. re: c oliver

                                                        I didn't use the steamer, CO. The insert I referred to is the ceramic pot inside the slow cooker. (the large steamers I have sit on the rim of a large pot, not inside. Therefore a lid fits on the steamer. I use that for fish. and vegetables)

                                            2. re: c oliver

                                              No, c oliver, it was a round rack snipped to fit inside an oval pot or gratin pan. Fits inside of my newish oval West Bend crock pot too. Fast work with side cutters …

                                              I have an elderly Amana wall oven whose best characteristics are (a) being placed well off the floor in a high-ceilinged room and (b) its insulation is amazingly good. I can feel heat if I hold my hand near the door, but a foot away it's almost undetectable. What heat does escape goes to the ceiling. Roasting a chicken in 100º weather is kinda painless around here.

                                              1. re: Will Owen

                                                I knew you'd told us something :) Among other things.

                                          2. re: c oliver

                                            When they wanted more of a dry heat technique in a slow cooker, the Cooks Country people put an inverted disposable foil pan in the bottom of the cooker, then the vegetables around it, and maybe some broth (can't recall), with the meat then placed atop the pan. The magic of physics resulted in the juices migrating under and filling the foil pan, so the meat browned quite well.
                                            Once it was done, they pried the pan out and tinkered with the juices to get a correctly-seasoned gravy of the proper intensity and thickness.

                                            1. re: greygarious

                                              I never add liquid for cooking a chicken in the slow cooker - I find that it makes more than enough liquid while cooking. I don't use the foil pan though, so perhaps that is different, though I wouldn't think so. I strain the juices and drippings in the pot and make gravy with them as well - usually get a ton of gravy, which is good for using for leftovers as well.

                                          3. re: jw615

                                            I cook whole chickens in the crockpot the same way and I like the moist, tender result. If you do like the skin, it can be pulled off at the end and fried.

                                            Another heat-hater, I make it my mission to avoid the oven between June and mid September. The grill, crockpot, and pressure cooker see the action.

                                            1. re: ipsedixit

                                              No joke... They eat raw chicken in Japan.

                                              1. re: firecooked

                                                Yes, as do other cultures.

                                                But I think American poultry is not suited for chicken sashimi, nor is the American intestine.

                                                  1. re: Veggo

                                                    On the other hand, if you know the emergency resuscitation procedure it might be to your advantage. (CPR)

                                            2. Cast iron pan, chicken brushed with oil of your choice, lemon wedges, herbs, wrapped in parchment paper, cover top with foil. BBQ for 40 minutes medium heat, remove foil and cook until done, keep close by in case the grease from kitchen splatters which will cause flames.

                                              2 Replies
                                              1. re: Ruthie789

                                                Isn't it difficult to wrap a whole chicken in parchment?

                                                1. re: c oliver

                                                  No you just wrap around, ends remain open, tuck the seam side down on bottom. I cook my turkey like this as well, not on BBQ however.

                                              2. I just park my car in the sun and set up my hood top spit.
                                                I kid, but I live and Phoenix and while whole chicken often sounds good, it not practical 5 months of the year. I found that flattened chicken under a brick on the grill is the fastest and is quite tasty right away and shredded in salads later on.
                                                The flavors of Trini-Chinese chicken are fabulous for this method! http://www.nytimes.com/recipes/101463...

                                                6 Replies
                                                1. re: alliegator

                                                  Funny you mention that recipe. It's on the menu for this weekend! Such a keeper, isn't it?

                                                  1. re: alliegator

                                                    LOL, maybe I could put it in water in the car and just do sous vide!

                                                    That chicken does look good. We did the beer can chicken--keep it outside but there are a lot of great ideas in this thread. Thanks everyone. Perfect one to mark for the summer.

                                                    1. re: alliegator

                                                      I have spatchcocked many chickens in the oven but just did my first ones on the bbq grill. Because of turning of big birds I started thinking maybe smaller pieces would be easier to maneuver and cook more evenly. Chicken was good, a little overcooked but nice and crispy skin. Next time I'm thinking quarters or even individual pieces. Spatchcocked does remove the back from the whole chicken equation and gives a nice broth that now will go into Dave Lieberman 's clam chowder.

                                                      1. re: divadmas

                                                        Do you use a meat thermometer? It's my MOST valuable kitchen tool?

                                                        Also I've not seen a recipe for clam chowder that uses chicken broth. Clam juice and cream are my go-to's. Can you share that recipe please?

                                                        1. re: c oliver

                                                          just google dave lieberman clam chowder. new england style, a little rich but quite good. i add corn, maybe use bacon instead of butter. i never have clam juice on hand.

                                                          i mostly go by time and went overtime because it is chicken. my fault and i should use a thermometer.

                                                          1. re: divadmas

                                                            For others, here it is:

                                                            http://www.foodnetwork.com/recipes/da...

                                                            I have neither clams nor clam juice on hand so I buy them together.

                                                            I find chicken as sensitive to overcooking as other meats so I'm convinced.

                                                    2. I'd cook in the crock pot, then break down and package the results for the freezer. And go out for dinner.
                                                      Or, butterfly and grill, but with a plan to freeze whatever's left, in reasonable meal-sized packets.