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15lbs. of Spatchcock

Spatchcocked two 7+ lb. capons last weekend for my in-laws. Seasoned under and over the skin with Montreal Chicken spice. Cooked them raised direct at about 300* until the breast was around 160* (took about 1 1/2 hours). Forgot to take pics when they came off but they turned out great! There were only 6 of us eating so we had plenty left over. I made some chicken salad with the white meat leftovers and have the dark meat in the freezer. I'll probably make enchiladas with that.


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Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
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Aurora, Ontario, Canada

Comments

  • GriffinGriffin Posts: 7,566
    Some big ole birds for sure. What do you put in your chicken salad?

    Rowlett, Texas

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  • SmokeyPittSmokeyPitt Posts: 9,093
    Those are some big yard birds!  It looks great!  Next time I do spatch I am going to make extra just for chicken salad.  



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • @Griffin... I usually just "wing it" on the chicken salad. Mayonnasie, of course. I had about a tbsp. of sour cream so I also added that and a shot of yellow mustard, diced celery and some sliced grapes. I also added some fennel seeds for a little extra flavor. The Montreal Chicken Spice had already given the chicken enough salt so did not need to add any more.

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    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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