PoulTree Roasting Chicken Tips

PoulTree Master Recipe for Tasty Roasted Chicken

The PoulTree is inspired from the French-style roasting techniques that use a high heat to cook the bird. However, the challenge in cooking a whole roasted chicken as been keeping an even cook to all areas of the chicken without soggy or dried out areas. The PoulTree solves this and makes cooking a whole chicken fun and exceptionally tasty.

Here is the our official baseline cooking instructions for solid results. Remember

Ingredients:

1 Whole chicken (4-5lbs)

1/4 Cup Diamond Crystal Kosher Salt (or similar)

Spray oil (grape seed, canola, duck fat etc)

Optional- Herbs de Provenance or some other seasoning (See our Recipes for seasonings and rubs)

10.25" cast iron skillet & 1 PoulTree Rod and your favorite meat thermometer (ie - Combustion Predictive Thermometer)

Grill / BBQ / Oven*

Preheat to 400ºF-450ºF

Place the Pan on the grill for 5 minutes to preheat.  

Method:

Remove all packaging and any truss string on bird as well as all giblets inside.  Season bird liberally with salt all over and in the cavity 1-2 hours before cooking and place uncovered in refrigerator.  The refrigerator helps draw out moisture from the skin which makes for crisper skin.  

Remove from fridge and spray oil all over the bird (optional- season with herbs etc.).  

Insert thermometer into the breast from the neck end parallel to the breast bone.  Set alert temperature 148ºF-150ºF.  

Insert PoulTree rod into the handle of your preheated pan.  Slide the bird onto the end of the PoulTree rod, leg end first and up through the neck (use tongs or slide on with gloved hands).  

Make sure the legs are dangling down inside the pan and the neck bone to one side of the PoulTree tip.  (Keep in mind, if you decide to put other food items in the pan below, this will rob heat going to the chicken. You may need to experiment and vary your cooking temperature and times or you will burn whatever goes in the pan!)

Close the lid on your grill and start your stopwatch.  At about the 30 minute mark it is worth checking on the bird for browning.  If too brown, reduce temperature; If not enough brown, be patient. By the 1 hour mark, your meat thermometer should be at or near 150ºF.  Pull off the chicken off the rod with tongs or oven/BBQ gloves and place on a serving tray breast up. Allow the bird to rest a little before carving. Now carve, serve, and bask in your poultry prowess!

 

More Tips:

• Want crispier skin? Let your seasoned bird dry-brine in the fridge, uncovered, longer, 2-8 hours is acceptable.
• High heat (~450°F max) is the goal, but indoors, it can turn your kitchen into a smokehouse.
• Cooking low & slow? Let the bird temp. climb past 153°F as it won’t rise much after cooking.
• Each bird gets better—because you’ll get better. Roast, refine, repeat!

 

Got questions for the PoulTree chefs? Contact us! We'd love to assist in your culinary delight.