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Spatchcocked Chicken - current totals

The Naked WhizThe Naked Whiz Posts: 7,780
edited 12:38AM in EggHead Forum
<p />Regarding the rumor that all chickens are so different that not even good restaurants can cook consistently good chicken, I just cooked spatchcocked chickens number 5 and 6. All 6 have been consistent: Incredible. It brings tears to my eyes how juicy, tender and tasty every one of these 6 chickens has been. CharWoody may have to break away from his birthday party long enough to console me as I sob for joy at how good these chickens have been. I tell you, if you haven't tried spatchcocking a chicken, you are really missing out on something wonderful.[p]TNW
The Naked Whiz


  • SlimSlim Posts: 44
    The Naked Whiz, how do you do it? also any brines or rubs? time and temps? thank you

  • The Naked WhizThe Naked Whiz Posts: 7,780
    slim,[p]I posted the recipe in the new recipes section and it is on my website:

    [ul][li]The Naked Whiz[/ul]
    The Naked Whiz
  • Char-WoodyChar-Woody Posts: 2,642
    The Naked Whiz, your right...and it didn't take old CW long to get weaned from Kentucky Fried Chicken which up to the time I started eggin, was my favorite.
    Spatchcocked chicken is not much different than chicken parts in separate conditions, done at 400F (or even higher) temps using a raised grill setup doing them indirect. Very juicy, supreme crispy skin, and fall of the em. BGE is a excellent chicken machine.

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