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First spatch - great success

bclarksiclebclarksicle Posts: 71
edited March 2012 in EggHead Forum
Attempted my first spatchcock last night and it was a huge success.  This board was a great source of info for the cook...many thanks!

The details:

The bird: bought a free-range bird from a local farm.  Total weight was over 6 pounds.  

The seasoning: Used a Thai-themed paste consisting of shallot, fresh ginger, chile-garlic paste, lime juice, soy, and fish sauce.  I also gave the whole bird a light coating of coconut oil prior to seasoning.  

The cook: 350, indirect with a foiled plate setter, cooked til breast was 160.

The results:  Easily the most delicious chicken I've made.  Crispy skin (let it sit in the fridge uncovered for 24 hours), super juicy on the inside.  It helped starting with a really high-quality bird.  Not sure if it's the free-range aspect, but I noticed the bird (while huge) was much leaner than the standard chicken I've bought over the years.

Results attached. Again, many thanks to the community for all the great info!

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