When we came home (we made a little better time than we expected), my daughter saw my car (school let out early today, so they were all home) and I wish I could have had a picture of her big grin as she almost wiped out running up the side of the yard from the neighbors house to meet the car.
I guess a port-o-potty is out of the question? They have deluxe models now with heat. All kidding aside, I had Roto-rooter out once after a toilet flush made a geyser out of my washing machine drain tube, no fun, especially over the holidays. Hope all goes well and the estimate is palatable.
I have a basement full of wine and some beer on tap, plus all the food you can eat if you want to come trouble shoot my issue!
Toss your bird in a dutch oven and do 'er slow. That's what I'm about to do with a hunk 'o pork loin, center cut. Easy, very little "tending", quick clean up, juicy meat. I will wrap the loin in some bacon to glaze the meat with some nice smokey fat, ummm, pork fat!
The size bird you have is textbook size for a beer can chicken. I've done those in the crockpot too, though there are no crispy goodies if you do it that way. I think you could have pushed the limits and got it done in the DO in 2 1/2 hours, I've done it and it has turned out really well. The larger 8 lbs or so birds seem to take 3 to 3 1/2 hours, but not at a really low temperature. Beef and pork seem to benefit more with the lower cooking temperatures. Oh, almost forgot, chicken parm in a covered DO is just to die for, so tender you can "cut" it with a fork.
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