Holding whole chicken

Kloogee · 09-08-2015, 11:13 AM

I will be smoking a whole chicken this afternoon (probably spatchcocked). But we won't be able to eat it for about 3-4 hours after cooking due to running different directions for kids activities.

I'm thinking I'll put it in the oven tented in foil to hold it. What temp should I set my oven at? Does 170* make sense so that it doesn't keep cooking to a higher temp?

Fwismoker · 09-08-2015, 11:20 AM

Personally I'd carve it and heat it back up. The skin won't be as good but IMO it would just dry out more trying to keep it warm.

dadsr4 · 09-08-2015, 12:11 PM

I, too, would cut it up and cool it down. If you want crisp skin, you can always grill the pieces again skin side down just before eating.

Wampus · 09-08-2015, 12:30 PM

Keep it whole and either put it in a cooler with some towels to take up space or use the oven at a low temp.

170 will probably still keep cooking it (especially if you take it off as I do when the IT of the breast is 155), but it's not a LOT hotter than holding temp so it should be fine.

If your oven has a timer control at all, you could set it to hold for 1.5-2 hours and then shut off. The residual heat in the oven and the whole bird will keep things nice and warm until you can carve it.

As soon as you carve it up, you'll sacrifice some of the moisture. To reheat it, IMHO, will just dry it out further. Best bet is to hold it whole if you can. At least that's how I'd do it.

09-08-2015, 11:13 AM	#1
Kloogee Full Fledged Farker Join Date: 09-05-12 Location: Midwest	Holding whole chicken I will be smoking a whole chicken this afternoon (probably spatchcocked). But we won't be able to eat it for about 3-4 hours after cooking due to running different directions for kids activities. I'm thinking I'll put it in the oven tented in foil to hold it. What temp should I set my oven at? Does 170* make sense so that it doesn't keep cooking to a higher temp?

09-08-2015, 11:20 AM	#2
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	Personally I'd carve it and heat it back up. The skin won't be as good but IMO it would just dry out more trying to keep it warm. __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]

09-08-2015, 12:11 PM	#3
dadsr4 somebody shut me the fark up. Join Date: 02-08-10 Location: Howell, MI	I, too, would cut it up and cool it down. If you want crisp skin, you can always grill the pieces again skin side down just before eating. __________________ Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB

09-08-2015, 12:30 PM	#4
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	Keep it whole and either put it in a cooler with some towels to take up space or use the oven at a low temp. 170 will probably still keep cooking it (especially if you take it off as I do when the IT of the breast is 155), but it's not a LOT hotter than holding temp so it should be fine. If your oven has a timer control at all, you could set it to hold for 1.5-2 hours and then shut off. The residual heat in the oven and the whole bird will keep things nice and warm until you can carve it. As soon as you carve it up, you'll sacrifice some of the moisture. To reheat it, IMHO, will just dry it out further. Best bet is to hold it whole if you can. At least that's how I'd do it. __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]