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First Spatchcocked Chicken

Did my first Spatchcocked Chicken today. Direct 375 with EVOO and DP Shakin the Tree.


  • You're on your way !  Congrats!

    Dripping Springs, Texas.
    Just west of Austintatious

  • You're on your way !  Congrats!

    Thank you.
  • henapplehenapple Posts: 15,983
    No grease smell from the fat dripping...?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • TjcoleyTjcoley Posts: 3,528
    Looks good.  Welcome.
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • RACRAC Posts: 1,688
    Great job! Look's good.


    Boerne, TX

  • radamoradamo Posts: 372
    Looks good.  How did you like it?

    Long Island, NY
  • Spatchcocked is the only way to cook a bird, in my opinion. Brined then spatchcocked is exceptional.
  • Thanks for all the nice comments. Truth be told I'm waiting for the wife to come home and try it with me.
  • Wow. What a difference in taste. I'm convinced.
  • Henapple, didn't notice a greasy taste at all.
  • MickeyMickey Posts: 18,643
    Sure looks good. Next do a turkey the same way.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Off and running, welcome!

    I wish someone had told me earlier - dry the skin and lightly dust with baking powder or corn starch and let air dry in the fridge for a few hours. Hit it with your rub and cook it just like you know how to. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • Looks great. I do a spatched chicken pretty much weekly. Does anyone put the rub under the skin? I don't and I sometimes feel like the rub is wasted on the skin with no taste getting to the meat. 
    "I have great faith in fools; self-confidence my friends call it."

  • PjoePjoe Posts: 224
    Thats why you brine! 1 gallon water, 1 cup brown sugar, 1 cup coarse salt. Overnight in the brine. Rinse and rest in fridge all day. Spatchcock and you know the rest. Works great on turkey too!
  • My first two cooks earlier this month were spatched!  Brining is definitely the way to go, the second bird I brined for only five hours and the difference was amazing. Also, on the second time around I did direct at around 400 for one hour and the skin was nice and crispy.

    No complains for the spatch though.  Reverse sear steak for the first time today!
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