Originally Posted by kitchenelf
If the fat doesn't render out what's all that "stuff" in the pan with my apple juice that I put in my water pan floating around? Just a different method in cooking we have, I guess. I cannot imagine cooking it for another 30 minutes at 400 degrees F for fear of it drying out. BUT - I'm a firm believer that if one person says it's wonderful then I need to try it! Next time I cook several beer can chickens I will try your method with one of them.
I'm just not sure what fat "sets up" - and the skin is already crispy.
If you cook yours at a high(er) temp then maybe your fat does render out. When I did mine--in the torpedo, mind you--it did not. I cooked at a pretty low temp for a long time.
That is about all I can say. You can tell if the fat has rendered (and maybe my birds were extra fat--they were 5+#) by looking in the cavity and around the thighs--it will be yellowish. The skin is dark and well cooked. After the bird has been refrigerated, it needs to be brought to eating temp and that is what I do--and recommended with the gifts, which were always greeted with pleasure. And the skin gets extra crisp.
As I said in another thread you may just have to let your common sense be the guide--if yours are as you like them then I wouldn't do it. Mine needed this, in my opinion.