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Old 03-25-2008, 02:43 PM   #1
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Red face I have a whole chicken that I want to broil

OK so I had this recipe for a mariande (olive oil, coarse salt, fresh rosemary and sage) that I've used before but the recipe calls for grilling the whole chicken. I'm using the same marinade and I've decided to broil it, because I don't have access to a grill. I'm just wondering how long I should broil it for. It's about 4.25 lbs. Any help would be great.

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Old 03-25-2008, 02:47 PM   #2
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I'm not sure on the cooking time, but I would definately butterfly that bird first.
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Old 03-25-2008, 02:50 PM   #3
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I'm not sure on the cooking time, but I would definately butterfly that bird first.
Oh I did...that's part of the grilling recipe as well! But thanks!
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Old 03-25-2008, 02:50 PM   #4
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I agree with Jeekinz. If you butterfly it, according to this Alton Brown recipe, it will take about a half hour to cook. You can use his method with your marinade. HTH.
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Old 03-25-2008, 02:52 PM   #5
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How long does it say to grill it for?

Just be careful under the broiler. You want to have it far enough away so when the grease from the skin pops it doesn't catch your oven on fire.

I would actually recommend baking first (butterflying is a great idea) for about 30 minutes at 400 then sticking under broiler to crisp up. Just not too close to broiler though. Let it rest for about 10 minutes before cutting up.
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Old 03-25-2008, 02:53 PM   #6
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LOL GG - if I hadn't gotten up to answer the phone I woulda' beatya!!!!!

At least we said the same thing!
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Old 03-25-2008, 03:09 PM   #7
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LOL GG - if I hadn't gotten up to answer the phone I woulda' beatya!!!!!

At least we said the same thing!
Heh heh Ya answers yer phone and ya takes yer chances

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Old 03-25-2008, 03:09 PM   #8
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I'd roast it, actually.

I think it's awfully hard to correctly broil chicken at home (as opposed to a restaurant with a salamander). Usually the skin burns before the meat is done.
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Old 03-25-2008, 03:14 PM   #9
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For my taste I like 180* in the thigh by whatever method.
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Old 03-25-2008, 03:29 PM   #10
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I'd bake it also.
I'm not a fan of broiling-only for anything. Too hot too fast and less control.
Does that make me a control freak?
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