Title says it all.

Ya can't cook a rubber chicken fishknothead

FWIW, I've never cooked it.

how the hell do i know? who am i, the friggen colonel? hit popeyes drive thru and call it a night.

I would imagine that being rubbery would make it difficult to choke.

Viagra and a shower?

choking a chicken first will always make it rubbery.

I love this section of the Fire!!!

Brine for 12 hours, dry then olive oil the skin cook on the smoker at 275 until internal temp in the thigh is 160 and life will be good..........

Throw it the [bleep] awAY. i HAVE HAD SOME THAT WAY.

I'm willing to brine it, dry it, and olive oil the skin but ...

Do I have to smoke it?

What about room temp?

If it's taste nasty tasting I agree. Pitch it!!

All kidding aside rubbery chicken is no good to start with. I find that by air drying overnight in the fridge and cooking at regular temps 350-400 you get a better end-product. A brine before air drying is also a proven technique that makes for crispy chicken. Slow cooking chicken just does not work.

However, slow smoked wings are great but if I go that route I use the indirect cooking method and rely on the woods chunks to keep the heat down. Try a buttermilk soak for great grilled wings.

i really don't know how you screwup chicken. if i'd screwed that up i wouldn't try boiling water.

Divorce her.

I assume you're doing it on your charcoal grill ?

Parboill then cook over direct coals saucing towards the end.

or

indirect till nearing doneness then move to directly over coals and saucing while turning till desired finish.

Let us know FH.

Denny Denny....we're not making chicken and dumplings here buddy!

Parboil or nuke first works for me and I got the Tee shirt to go widit.

Thanks for the cooking advice but ...



Some of you guys don't read sign very well.

Sounds like raw might be the way to go. Salt to taste.

Rubbery chicken, or turkey, or cornish hens, ie, poultry, is from slow cooking, huge mistake, just cook them at 350 degrees Farenheit, etc, They dont have the same enzymes as pork, beef, etc that does benefit from slow cooking at low temps.......

What other sites have you been taking your "chicken" to?

That looks like the basis of white chicken chili

One thing to be aware of is male chickens have less fat content then female chickens.

What you want is to ensure you are buying female chickens. One can tell by the way they look. Female chickens are more square while male chickens are more football shaped. You can also look at the abdominal and neck area and look for extra fat content, those are the ones I buy. The more fat usually means the healthier the poultry because fat is deposited next to orifices of the body in poultry. Males have a higher protein and less fat which equals a dryer more rubber bird. also look to see if the bird is injected or not and that will add moisture to the cook that some people do not account for.

What if the chicken's name is Pat?






I'm confused.

Have it pardoned then.....