Chicken Halves per Spatchcock Video

Judy Mayberry

Instead of the usual spatchcock chicken, I've been wanting to cut a chicken in half as shown in the videol ink someone posted http://www.virtualweberbullet.com/butterflychicken.html.

I used latex gloves like the guy did, cut out the backbone like I always do, but the keel bone was a real struggle. Maybe his chicken had a zipper in it. I finally got it out, but as you can see one half ended up larger than the other.

I spread it with olive oil, then with Richard Fl's "Holy Smokin Chipotle" rub.



Taking Little Steven's cornstarch tip to heart, I lightly sifted cornstarch through a sieve so the skin would be crispy.



It cooked raised direct in my Small at 325°.



I'm one of those people who has to rip off the crispy skin immediately and gobble it up before it gets soft. So this is the only moment when it actually looked like this on the platter:



Richard's rub was spectacular! Absolutely perfect blend of flavors and just the right mouth burn. Yum yum yum yum yum.

Judy in San Diego

Smokey EggHead

That looks great!!!

thechief96

Looks very good Judy..You getting any rain down south? It's pouring up here in the Bay Area. :(

Judy Mayberry

Some light rain now and then, but it's in the 50s and dark and we're told there's more on the way. My plants are looking really healthy so maybe it's raining during the night and I missed it.

Judy, two down quilts and footsies at night in San Diego