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APL Cracked Back Chicken

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smbishop
smbishop Posts: 3,053
in EggHead Forum
Inspired by @500 post a while back, (http://eggheadforum.com/discussion/1203916/cracked-back-no-can-chicken) I bought Adam Perry Lang's Charred and Scruffed.  I spent the last two days following the recipe step by step.  Lemon Thyme Salt, 4 Seasons blend, Provence Baste, and his basic brine.  As usual, amazing flavors, and worth the effort.  Cooked in a CI pan, indirect at 350, turning often, and reducing the vegies into a glaze and then a sauce. Amazing cook, the photos don't do it justice.  Spatchcock is great, but this method of breaking, pounding and stabbing the back is a whole new ballgame!


Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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