Matt:
How is that without HTML
The bird was not dry at all. In fact it was pretty moist. I thought it
would be done in 4 hrs, but I kept it cooking until the internal temp was
180. I wonder if the farmer had this chicken on steroids?

What is the difference between a stewing hen and a roasting hen?
I thought chicken was chicken.

Joe


"Matthew L. Martin" > wrote in message
...
> Joe Rizzo wrote:
> > I just cooked a 8 lb chicken on a Big Green Egg. Temp 325, for about 5
> > hrs. Internal temp of the chicken was 180 degrees. The meat was like
> > chewing rubber. What could I have done wrong. The only thing I did to
> > the bird was sprinkle some poultry seasoning on and had it roasting
> > upright over a can of Bud on a rack.
> >
> > Any input would be appreciated.
>
> Please lose the HTML.
>
> If, as others have suggested, you bought a stewing hen instead of a
> roaster, that would be the problem. If it was a roasting chicken, I'd
> wager it was also very dry. I usually roast an 8# roaster for 2 1/2 to 3
> hours at that temperature. When I smoke them at 250-275 they take
> between 6 and seven hours. Smoked, they are never rubbery (except the
> skin) and IME, never dry.
>
> Matthew
>