Quote:
Originally Posted by Derek Sutton
Sounds like you may picked up a roasting chicken instead of a fryer. I wouldn't worry about it drying out too bad. If it's too big for you rotisserie, you can segmitize it and grill in pieces or if it's not too late do a Spatchcock Chicken, they are excellent.
https://www.foodnetwork.com/recipes/...hicken-3364920 |
It was a Hutterite chicken, I believe it was Lone Pine. That is all that I know. Should be done in about 30 minutes.