Newbie Spatchcock Question

Unknown

Is there any advantage to cooking the whole chicken the spatchcock way as opposed to just cooking two halves of chicken? Just curious. You all have been so good at answering my rookie questions.

tjv

<p />garwig, cutting down the breast bone could expose to much of the breast and cause it to dry out. It's easy to separte the two breasts after the cook, as you removed the keel bone when spatchcocking the bird. [p]It's easy to separate the white and dark after the cook. Heck, it usually happens to me when I grab the legs and try lifting the whole bird off the egg.[p]

The Naked Whiz

tjv,
You obviously need to design a new stainless steel spatchcock chicken rack to aid in removal of the bird, lol![p]TNW

Photo Egg

The Naked Whiz,
Like he does not have one...LOL
Darian

Revolution

Photo Egg,[p]I can't remember if you use indirect or direct method. How long for the cook?[p]Thanks,
-Charlie

tjv

The Naked Whiz, the two hand removal method is a down home test for crispy skin......While picking up the bird, if it snaps up and hits you in the face, the skin needs a little more time.....

tjv

Revolution, start raised grid, direct, skin side down for 5-10 minutes to get skin rendering or crisping, then flip, temp 350-400ish. The higher in the dome you can go, the hotter you can go. Then just watch the bottom side of the bird so see if an indirect piece is needed. Little smoke is good, pecan, oak or cherry. [p]About 45 minutes into the cook, you should here sizzling, as the skin is rendering. Total cook time is 60-75 minutes. If you don't hear the skin sizzle, the temp needs to be higher next time. Use an indirect piece to offset the potential to burn the bottom with higher temps. I take the internal temp of the bird to mid 160s, white and dark.[p]Dang between this thread and Chubby's spatchcock turkey, I need a poultry fix.

Richard

tjv,
Reminds me I have a 5# duck w/ head and feet that might be good spatchcocked. Must be poultry day.