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oven stuffer chicken: spatchcock? direct/indirect?

SmokeOrFireSmokeOrFire Posts: 49
edited 2:58PM in EggHead Forum
I've been searching the forum but for the life of me can't find what to do with these larger chickens. Seems like the consensus for fryer chickens (3-4 lb) is to spatchcock and cook direct. However for a 7-8 lb roaster which gives the best result?

Spatchcock+direct?
Spatchcock+indirect?
Whole+indirect?

Comments

  • My preference for larger birds is to seperate the dark and white meats so that I can pull the breasts off the fire earlier than the dark meat, which takes a little longer, thereby not drying my breasts out. Just a personal preference. Otherwise I struggle with dried breasts in trying to get the dark finished.

    Do mine at 375 to 400 direct, and love the flavor! We do lemon pepper the most.
  • By separate the dark and white meats, do you just mean you quarter the chicken and cook the parts separately (probably with the legs/thighs closer to the hot spot on the grill)?
  • SmokeOrFire

    I had some great results cooking inverted

    DSC_0103-1.jpg

    Steve 

    Caledon, ON

     

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