Spatchcock Chicken Direct

Hungry in Lilburn

Well after some very much appreciated advice I am doing my direct Spatchcocked chicken this afternoon. I passed up Prime Rib to do it. The wife is getting a $13 ribeye steak. But I wanted to do the chicken so I could see how much difference it will make. So far, it is looking very good.

Prepped the chicken in the appropriate manner, seasoned with EVOO and JD Rub, using WGWW and BGE lump mix and put Western Cherry chips and JD Whiskey Barrel chips on the coal. I am using the BGE raised grid with my porcelan grid for room on top of it. I don't know where you buy 3-4 lb birds but my Kroger only has 5 lb birds. They are huge! I put them skin side down for 15 minutes then flipped them over into the correct sitting position. I noticed that my fire was hotter on one side so I simply spun the BGE raised grid combo around! Man that is easy! I like the revolving grids! I went back out there and rotated them again just to make sure everything is cooking even. It smells good. Not even checking temp yet because the wings at the joints and the drumsticks do not look done. Even if I have to take the thigs to 220 I am not going to pull these birds until they look done! No bloody chicken tonight! KFC is open late in case I screw this up!

Boatman

You won't screw it up....it looks great, and will taste even better

Morro Bay Rich

In Marketing (i.e. Kroger) speak:
Fryer chicken = 3-4 lbs
Young Chicken = 5-6 lbs

If you were to buy a Kroger already cooked chicken I'll bet the farm that it would weigh about 3 lbs. That is where YOUR 3 lb chicken went.

Hungry in Lilburn

Interesting. I am going to try chicken from somewhere else. I just went out and tested the chicken with my thermapen and it is reading about 171 to 177 degress in the legs and thighs. The breasts are running about 162-167. However I flipped them over and one bird when poked underneath actually ran red juice! Dagnabit! The breasts are just to big on these birds. And the darn things fell apart when I turned them! Now I got chicken quarters. Except for the breasts and wings. I am going to let it cook until I get 180 on the thighs on every check.

These were whole birds in the bag. Price was $0.98/lb. Chicken cut up was $1.19/lb. I was thinking that even if the giblets weighed half a pound together then I still came out ahead. Total of $0.11 in waste. Plus I got the 15% Senior Discount today! I am not a senior but I just look like one! They give me the discount if I check out at the express lane. Of course, in two years I will qualify for the discount! Maybe by then I will learn how to cook this darn chicken and not have red meat. Or I am only going to cook thighs and drumsticks. My wife doesn't really like chicken anyway!

Bacchus

Lookin good!

Sooner Egg

WOW those look great....I have to do a spatchcock chicken soon, its about the only thing I haven't tried yet....I'm not good with a knife so cutting the backbone out will be a challenge for me, but dang that looks to good to pass on :woohoo:

Mickey

Michael use Scissors
Messermeister 8-1/2-Inch Take-Apart Utlility Shear
from Amazon

bobSTL

Search the forum for "cutting up a chicken" there are video's that make it easy!
Never thought I could do it, but now that is all I do when I do a whole chicken. Test for temp. and pull and rest. You can overcook the chicken, and it will still be the best you ever had. GOOD LUCK!

Bob

Hungry in Lilburn

Okay, here it is done!

Grandpas Grub

 
Those sure look good.

What temperature are you cooking these at?

Kent

Hungry in Lilburn

Thanks big guy!

Hungry in Lilburn

LOL! Thanks! Using kitchen shears. It is the only safe way to do it. start at the neck in cut right next to the spine and when you get to the back turn it around and start at the tail end. Couple of snips and you are done!

Hungry in Lilburn

350-375

Hungry in Lilburn

tasty! I don't think the JD rub imparts enough taste however. I should have added salt, pepper and garlic powder to the chicken before the rub. That would have made it better. Will do that next time. The chicken pieces that I served last night at work had salt, pepper, garlic powder and KC Masterpiece Rub on them and everybody loved them! I will do my next batch that way and try some cherry and hickory wood.

Bacchus

I always use Kosher Salt, Fresh Cracked BP, and Garlic Powder in addition to whatever else is going on.

field hand

Glad the chicken worked out, it looks great. My wife loves chicken and we've tried cooking it a number of different ways, but spatchcock works the best. We cook direct at gasket level with temp between 350* and 375*, similar to your method. Seems like a good deal when the store gives you the senior discount. When seasoning the meat, make sure the cook is also properly seasoned with appropriate adult beverages.

Barry
Marthasville, MO

2Fategghead

Good job! they look great :P

Hungry in Lilburn

if I use kosher salt, do I use more are less than table salt?

Hungry in Lilburn

lol I will open one of those funny bottles on the fancy wire rack and pull the cork on it and start right up. I think a shiraz would go good with this tonight...

"I only drink the kind of wine I like to drink with my food." The Late Justin Wilson.

Hungry in Lilburn

thanks...i have eaten two quarters as snacks now. I don't think I will want supper when the misses gets here...maybe she can cook her own steak? naw, I will do it....boy this red soda in the bottle is flat but tasty....

field hand

Sounds good, enjoy. I'm working on seasoning-the-cook and I'm not egging tonight. Still snowy and cold here.

Barry
Marthasville, MO

Dave in So Cal

Looks good. I think spatchcock chicken is the best way to cook it. For some reason in comes out really moist and flavorful.

To get even more flavor into the meat, you should put your rub under the skin. To do this lift up the front of the breat skin and work the rub down the breast. Do the same on the sides of the thighs to work rub into the leg meat. This will give the entire chicke a great taste, and for those who want to cut fat by not eating the skin, you get the good rub flavor on the lean meat.

Doug in Eggmonton

More. Kosher salt is about less dense than regular salt.
"Diamond Crystal kosher is half as salty per unit of volume as table salt; Morton's kosher is 2/3 as salty."

Doug