Is there a foil and rest period with chicken halves?

jrn · 11-07-2012, 03:32 PM

Hi! Doing chicken halves on the uds. Will they need to be foiled and allowed to rest afterwards? Wasn't really sure. If so, how long? Thanks! :)

Wampus · 11-07-2012, 03:35 PM

For a juicier finished product, YES.

There is ALWAYS a rest needed to allow the molecules to slow down and let the juices redistribute into the fibers of the meat so they don't OOZE out all over the plate when carving.

For a 1/2 chicken, I'd give it the same amount as a steak, say 10 minutes. The chicken will hold heat longer than the steak too, being a large piece of meat with more mass and thickness.

jrn · 11-07-2012, 03:40 PM

Thanks. I'll definitely foil then. Also, if the chicken won't be eaten for a couple of hours, should I just leave it foiled? :)

landarc · 11-07-2012, 03:44 PM

I don't foil chicken, although you certainly could. I prefer to rest under a foil tent, not in foil. I really try to get the chicken finished just before serving, or long before and serve it cold. But, yes, it can be tented or panned and foiled and held in a warmer for a while.

El Ropo · 11-07-2012, 04:20 PM

If you want to enjoy the skin, I'd suggest not foiling it. Let it rest on the counter for 15 minutes, will still be plenty hot.

Wrapping in foil will certainly make the skin go soft and rubbery. If we're talking skinless breasts, then it should'nt be a problem at all.

Long term hold with skin on, I don't know, maybe drop the naked bird or halves in a pre heated ice chest naked, sitting in a foil tray to catch any juices

NorthwestBBQ · 11-07-2012, 05:18 PM

No foiling here.

4ever3 · 11-07-2012, 06:04 PM

No foiling here... Just cook rest for a few and serve, I can't imagine it having anymore juice.

RevZiLLa · 11-07-2012, 07:07 PM

Don't overcook and don't foil, unless you finish your chicken way too early and need to keep it warm

11-07-2012, 03:32 PM	#1
jrn Full Fledged Farker Join Date: 07-30-12 Location: Quitman, Ms Downloads: 0 Uploads: 0	Is there a foil and rest period with chicken halves? Hi! Doing chicken halves on the uds. Will they need to be foiled and allowed to rest afterwards? Wasn't really sure. If so, how long? Thanks! :) __________________ UDS, mini wsm

11-07-2012, 03:35 PM	#2
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	For a juicier finished product, YES. There is ALWAYS a rest needed to allow the molecules to slow down and let the juices redistribute into the fibers of the meat so they don't OOZE out all over the plate when carving. For a 1/2 chicken, I'd give it the same amount as a steak, say 10 minutes. The chicken will hold heat longer than the steak too, being a large piece of meat with more mass and thickness. __________________ Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi

11-07-2012, 03:40 PM	#3
jrn Full Fledged Farker Join Date: 07-30-12 Location: Quitman, Ms Downloads: 0 Uploads: 0	Thanks. I'll definitely foil then. Also, if the chicken won't be eaten for a couple of hours, should I just leave it foiled? :) __________________ UDS, mini wsm

11-07-2012, 03:44 PM	#4
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I don't foil chicken, although you certainly could. I prefer to rest under a foil tent, not in foil. I really try to get the chicken finished just before serving, or long before and serve it cold. But, yes, it can be tented or panned and foiled and held in a warmer for a while. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

11-07-2012, 04:20 PM	#5
El Ropo Babbling Farker Join Date: 10-06-10 Location: Austin, TX Downloads: 1 Uploads: 0	If you want to enjoy the skin, I'd suggest not foiling it. Let it rest on the counter for 15 minutes, will still be plenty hot. Wrapping in foil will certainly make the skin go soft and rubbery. If we're talking skinless breasts, then it should'nt be a problem at all. Long term hold with skin on, I don't know, maybe drop the naked bird or halves in a pre heated ice chest naked, sitting in a foil tray to catch any juices __________________ Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump. Cannondale 2009 F8 (for burning off all the great BBQ)

11-07-2012, 05:18 PM	#6
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Lynnwood, WA Downloads: 0 Uploads: 0	No foiling here. __________________ Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids

11-07-2012, 06:04 PM	#7
4ever3 Knows what a fatty is. Join Date: 04-29-12 Location: Owasso, OK Downloads: 0 Uploads: 0	No foiling here... Just cook rest for a few and serve, I can't imagine it having anymore juice. __________________ PBR and Copenhagen are proof that God wants me to be happy!

11-07-2012, 07:07 PM	#8
RevZiLLa is One Chatty Farker Join Date: 07-02-07 Location: Richmond, VA Downloads: 0 Uploads: 0	Don't overcook and don't foil, unless you finish your chicken way too early and need to keep it warm __________________ www.BowlingBallExchange.com on Facebook Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker