Originally Posted by A71
I still haven't dismissed the beer-can-up-the-chuff-chook…..just yet. I have acquired a full ceramic sittin' chook roaster. It can only go an inch or two up the chook's chuff, still supporting the chook upright, but the base is fully exposed to the heat source. I'm excited!
I'm convinced I have busted the b-c-u-t-c-c myth.
Experiment: Did the sittin' chook in the oven this time to ensure a constant temperature, 340F. Once the chook was cooked, 185F on meat thermometer. Within 10 seconds of removing the chook from the oven, I put a thermometer into the fluid, (beer), in the ceramic device. Temperature didn't rise above 180F. And there was no detectable reduction in fluid volume. The fluid does not/cannot boil. I'm therefore convinced that the chook acts as an insulator. However, both myself & guests agree that cooking the chook upright does make the chook more succulent. (Plus, I've bought these devices, & I'm bl**dy well gonna use 'em!).
