059/18 – Joetisserie 100 day Chicken:

When The Ginger Pig launched their online store one of the products that stood out was 100 day Chicken. As I have mentioned in a previous blog post it was Hugh’s chicken fight which led to me not buying any meat from the supermarkets. 10 years on and I have found some great chicken producers locally and elsewhere in the UK so was keen to try a 100 day Chicken.

The Meat:

I ordered the smaller bird from Ginger Pig: 2.5 to 3kg for £27.50 but received a slightly larger one weighing over 3kg. The birds are raised for 100 days, fed natural cereal, left to roam freely, dry plucked and game hung – ticks all my boxes!

The Charcoal:

I got a fresh delivery of Oxford Charcoal last week. This time it was the Orange wood, should be lovely with Chicken. 1st run out with the Joetisserie. I banked coals at the back of the Kamado Joe, lit them and left it for 10 minutes. The Orange lump burns quite quickly so it didn’t take long to get up to temperature. 

The Prep:

Simple prep: Rapeseed oil, Maldon Sea Salt and Pepper. 

The Cook:

Rotisserie bar put into place and set to spin. Lid down. With the Joetisserie in, the lid doesn’t lock, you just rest it on top.

After an hour there was a nice colour forming but the legs were getting a bit charred. I noticed the fat was dripping onto the lit coals and causing flare ups. On the Weber rotisserie I have 2 charcoal baskets to the side and a try underneath to catch anything. Wasn’t really possible to do that here and I overloaded the coals due to the Orange burning so quick. Would have been better to bank less coals and get a tray in there from the start. Will sort it next time!

Another 30 minutes later (1.5 hours total) – Colour still looking good, legs still taking a beating. 

Time to Rest:

I gave the chicken a good probe all over with the Thermapen and especially deep inside the leg to make sure it was properly cooked. Over 75c so time to come off.

Rotisserie bar out.

Time to Slice:

The legs had taken a bit of flame during the cook but they colour of the skin was fantastic, really crispy too.

The breasts were the biggest I had seen on a chicken, was more like a turkey!

That’s not all of the breast meat, the kids were desperate for dinner!

The skin was awesome and the meat was some of the juiciest chicken I have seen.

Time to Serve:

Roast potatoes cooked in the oven and some frozen veg boiled up.

Summary:

I do enjoy a Sunday roast. Good way to end the weekend! The chicken was massive and was one of the juciest chickens I have every cooked/eaten. I usually prefer white meat to dark but on this bird the dark meat was sensational, so full of flavour.

As previously mentioned, next run of the Joetisserie – Less coals, banked up better and a tray under the meat. All to save charring the meat.

Cook Difficulty:	3/5
Cook Duration:	Medium 3/5
Cook Equipment:	Kamado Joe
Cook Method:	Joetisserie
Charcoal:	Oxford Charcoal Orange
Smoking Wood:	N/A
Cook temperature:	250c
Cook time:	90 minutes
Internal temperature:	75c (Thermapen)
Notes:	1: Bank the coals better. 2: Less coals and top up. 3: Get a tray under the meat.

 

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