Resting times for Spatchcock Chicken

WhackMaster719

Doing my first spatchcock chicken tonight on the BGE. Planning on using the whiz method: http://www.nakedwhiz.com/spatch.htm and wanted to know what the resting time should be after the hour cook so I could plan that into the dinner timing.


Thanks in advance!

vidalia1

Cook to an internal temp and not time...ie breast should be 160 and thighs 185-190....then let rest for about 10 minutes so juices can redistribute....

also you want chicken juices to run clear so you know it is done.

reelgem

I would let it rest about 10 mins. That should be sufficient for a spatchcock chicken.

BobS

I personally think that resting is overrated for chicken. I would carve it as soon as it was convenient to do so. Especially since you are starting with the legs and thighs, which is really just cutting the joints.

I also do not rest steaks, if they are intended to be single serving, rather than sliced and served.

I do agree to cook to temp and not time!

WhackMaster719

Here is a funny question... Is there a special way to carve the chicken when it is done? You mentioned "starting with the leg and thigh", but my wife and I really prefer the breast meat for dinner and the rest for salads...

Hungry in Lilburn

Breast meat of any foul that is going to be carved (sliced) should rest for 25 minutes to allow them to reabsorb. Butterball.

stevesails

mine are usually consumed within 10-15 minutes.. 2 teenagers,, if you want some you better grab it