Roasted stuffed whole chicken

M

mikeyj23

Alpha Silverback
I'm roasting my first whole chicken tonight - just realized how cheap these birds are. I got a 58oz bird w/o neck and innards for $3.20. I stuffed him with spicy italian sausage, green peppers, mozzarella cheese, spinach, artichoke hearts and olives. Can't wait to see how it turns out - he looks delicious!
 
Well worth the money is one of those "Showtime" rotisseries. Rota-roasting is soooo good. :dr Back when I was younger I used to eat BBQ chicken four times a week because it was cheap and you could feed a lot of people and still have money left for beer.
 
duhman said:
Well worth the money is one of those "Showtime" rotisseries. Rota-roasting is soooo good. :dr Back when I was younger I used to eat BBQ chicken four times a week because it was cheap and you could feed a lot of people and still have money left for beer.
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oh man....I love my Showtime Rotisserie! I cook all types of meat in it.
 
Turned out PHENOMENAL. The sausage in the stuffing was perfectly cooked and all the stuffing ingredients were deliciously melted together. The chicken was perfectly crispy on the outside and ridiculously juicy. When I do it again, I'll marinate the chicken overnight to give it a wee bit more flavor, even though it nicely picked up some flavors from the stuffing and drip pan.

Definitely a winner.
 
I would never have thunk of mix'in the itialian saugage with chicken, sounds yummy, :chk now looking into purchasing a rotisserie, and I thought cigars would be my only downfall as I charge down the slippery slope.
 
where are the pictures.. lol I am thinking of doing the same but at a campsite type setting..
 
goatfarmer said:
and I thought cigars would be my only downfall as I charge down the slippery slope.
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This forum will give you all kinds of "bad" habits. :ss

You have to upgrade your booze, sometimes you get into roasting your own coffee beans and single blade shaving and on and on ...:mn :)
 
jagmqt said:
If you're into chicken...try the recipe from the link in this thread...

http://www.clubstogie.com/vb/showthread.php?t=96824&highlight=christopher+walken

and mikey...what temp and for how long did you bake that bird?

jag
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It was on the upper rack of the grill. I have four burners arranged horizontally, and I had the outside two burners on low and the inside two off. I left it on for maybe an hour or hour and a half - I turned it once and then when it was done I definitely saw and smelled it :tu
 
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