I have a 10" CO, and have bought myself a very small bird thinking I might try to roast it whilst away next week.  Just asking (I know it is very last minute) if anyone has suggestions as to how long I should cook it.  It will be on a camp fire and the bird is just over 1.5kg.  I probably won't stuff it  but would appreciate some guidance.  Otherwise, I will just "have a go", take photos, and let you all know how it went.

Hope you are all enjoying the new year!

Hi there.  For chicken roughly 45 minutes per kilogram.  For that bird I would say 1 hour 10 minutes  ;)

Cooked this one, size 12 I think on the creek bank Christmas Eve,
one shovel of hot coals under and two on top.
Went fishing for 2 hours then stuffed around for about another 45 minutes sorting camp out.
Close on 3 hours produced a dead chook that was cooked to perfection, just fell off the bone.
It was almost an Emu the size of it, but was so tender. The son gave it the thumbs up
Congrats to the cook  ;D
 
A bit of salad made a great meal
Kev

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Yo VicStar..

Even if ya do "stuff it" you will learn from that but trust me!!! they iz eesy peezy... Just check every now and then and from that you will soon pick up the times ya need to do the bird..Oh and by the way - ask as often as you like - we have all been thru wot you are going thru so don't wurry about asking..

If ya don't have enough coals it will take forever and you will add more to make it quicker..If smoke errupts then - yep - ya stuffed it even though ya didn't....if ya get me drift...

Have fun and good luck with the chook...

Grrr!!!

I'm a big fan of "Slower the Better" but only if ya got time. I would use a trivit to get the bird out of its fat. Go real easy with the heat for the first hour or 2 then on inspection judge for yourself what it needs to finish it off. Maybe now you would take away bottom heat and give it a short "full noise" on the lid to brown it up nice. Thats what I would be doing. The thing with slower the better is its hard to burn it. Also plenty of salt. JMHO

Good luck

Jono

Some good advice there

PS Sooty I see you have out the bone handled silverware mate!! good show & top happy snap


Regards Skip :)

Hahaha! I just re-read what I wrote and figure I am an idiot!  When I said I won't "stuff" it I meant I wouldn't put a stuffing into the cavity - I am not so confident to think I won't "stuff" the cooking process!  Sorry for the confusion.  

Many thanks to you all for your suggestions. I will see how I go.  It will be fun whatever happens. And it will be the first time I have EVER had a roast on camp.

Love that photo Sooty.  That looks bigger than a size 12 - more like an 18 to me.

VicStar wrote on Jan 3^rd, 2009 at 11:11am:

Love that photo Sooty.That looks bigger than a size 12 - more like an 18 to me.

Seems to me that EVERYTHING is bigger in the Sooty camp.  ;D ;D ;D ;D ;D ;D ;D ;D

OK Soot,the young blokes got his feed,whats the rest eating?
cheers George ;)

Well well well...Ya just cannot seem get away from it can ya!!! ::)

Boys STILL comparing sizes...... :D :D :D :D

Hahahahahaha...Hope the BIG chook turns out well for ya VS....

Boys.....!!!!!!!!!!!!!!!!! ;D ;D ;D

Grrr!!!

skiproosel wrote on Jan 3^rd, 2009 at 8:15am:

Sooty I see you have out the bone handled silverware mate

Saving the plastic for Hedlow mate, You bastards don't miss a thing  ;D

Derek wrote on Jan 3^rd, 2009 at 2:38pm:

Seems to me that EVERYTHING is bigger in the Sooty camp

Only till Robbo turns up then we all look small   :)
hotwelder wrote on Jan 3^rd, 2009 at 4:53pm:

OK Soot,the young blokes got his feed,whats the rest eating?

Bones chook bones that is  :'(

 

Here is a chicken recipe that also includes the use of popcorn
as a stuffing -- imagine that. When I found this recipe, I thought it
was perfect for people like me, who just are not sure how to tell when
 poultry is thoroughly cooked, but not dried out. Give this a try.
 
 4 - 5 lb. Chicken
 1 cup melted butter
 1 cup stuffing
 1 cup uncooked popcorn
 Salt/pepper to taste
   
 Preheat oven to 350 degrees.
 Brush chicken well with melted butter salt, and pepper.
 Fill cavity with stuffing mixed with popcorn.
 Place in baking pan with the neck end toward the back of the oven.
 
 Listen for the popping sounds. When the chicken's arse blows the
 oven door open and the chicken flies across the room and lands on the  table, it's done and ready to eat.
 
 And, you thought I couldn't cook  
LogFire

Absolute cracker mate...

ROTFPMSL.....


Hahahahahahahahahaha!!!!!!!!!!!!!!!!! [smiley=clap.gif] [smiley=clap.gif] [smiley=clap.gif] [smiley=clap.gif] [smiley=clap.gif] [smiley=clap.gif] [smiley=clap.gif] [smiley=clap.gif] [smiley=clap.gif] [smiley=clap.gif] [smiley=clap.gif] [smiley=clap.gif] [smiley=clap.gif] [smiley=clap.gif] [smiley=clap.gif]


Grrr!!! ;D

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Forgot to add that it is very very important to truss the chook up before cooking..

Grrr!!!

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Crazy Dog wrote on Jan 6^th, 2009 at 9:22pm:

Forgot to add that it is very very important to truss the chook up before cooking.. Grrr!!!

What sort of knots would you use to truss up a chook? :D

Aart

LogFire wrote on Jan 5^th, 2009 at 8:04pm:

Listen for the popping sounds. When the chicken's arse blows the  oven door open and the chicken flies across the room and lands on the  table, it's done and ready to eat.    And, you thought I couldn't cook   LogFire

That's beautiful Keith
I nearly had an accident from laughing so hard.

Aart