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<\/a><\/p>\nThe Green Mountain Grill Davy Crockett<\/a> continues to surprise me with its wonderful outputs and its versatility\/capability to output virtually limitless types of foods. We’re tending to eat more poultry these days in these times of rising prices. Half a Chicken comfortably feeds the two of us for less than $3 if you buy your chicken whole and cut it in half yourself. You’d be amazed at how much you can save if you portion your own fowl. Pick out a nice 4-5 lb whole chicken, cut it in half, smoke\/cook the half which provides a nice quarter and breast. My better half prefers the dark meat of the quarter and I prefer the white meat of the breast … perfect solution at ~$1.50 per portion. A $6 to $8 whole Chicken will easily feed a family of 4 or more.<\/p>\n <\/p>\n Remember to always cook to internal temperatures and only use times found in recipes as a guide. I always ensure that the thickest part of the breast reaches 165\u00baF and the leg\/thigh reaches 180\u00baF according to USDA standards. Personally though I prefer to take the thickest part of the breast to 170\u00baF. I find that if you smoke\/cook your Chicken with the skin on and bone-in you’ll find that the poultry will be moist and tender.<\/p>\n Rub a Foster Farms half Chicken on\/under the skin with Annie’s Roasted Garlic Extra Virgin Olive Oil<\/a> and McCormick Mates Montreal Chicken Seasoning<\/a>. Wrap in plastic and refrigerate for 3-5 hours before cooking.<\/p>\n
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