I have been adapting some of my “old standbys” to cooking on my newly acquired YS640. This one is particularly good for entertaining since it can be smoked, seared and put on standby in a warm oven for serving when needed.
Debone whole chicken. Season inside layer of meat. Spread in a stuffing you choose. In this case I used sautéed mushrooms, onions, herbs and bread crumbs. I have also used pesto with spinach. Roll and tie. For all of this process see YouTube Jacques Pepin “Debone Chicken”.
Smoke at 225 until internal temp hits 145. Remove from cooker and set up for direct grilling. Seat all sides to get the finished color you prefer. Place on upper shelf until you hit desired finish temp. I am happiest with 150. Wrap and hold in a warm oven at 140 until serving time.
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