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Butt Naked Spatchcock Chicken
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Tydfan
Posts: 41
The wife and son are not crazy about even crispy skin on the chicken so I figured I would give this a shot. Anyone ever tried this?
Tuscaloosa, Alabama
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Finished Product...
Tuscaloosa, Alabama
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No, my SWMBO loves the crispy skin_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Leave the skin then pull it off after cooking it helps to protect the meat.
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Like a lit said... The skin can come off later.Green egg, dead animal and alcohol. The "Boro".. TN
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Looks just fine to me, with oe without skin.We do a lot of boneless skinless CB, so a skinless spatchcock is not all that different.I do brine it to keep it a tad moister.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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I cook chicken skinless all the time now. Its always moist and juicy if you cook to temp. I wouldn't cook with skin on and then strip the skin off, since that's a waste of rub. Haven't done a skinless spatchcock though, so would love to know how it turns out.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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I agree 100%caliking said:I cook chicken skinless all the time now. Its always moist and juicy if you cook to temp. I wouldn't cook with skin on and then strip the skin off, since that's a waste of rub. Haven't done a skinless spatchcock though, so would love to know how it turns out.
_______________________________________________XLBGE -
caliking said:I cook chicken skinless all the time now. Its always moist and juicy if you cook to temp. I wouldn't cook with skin on and then strip the skin off, since that's a waste of rub. Haven't done a skinless spatchcock though, so would love to know how it turns out.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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I always pull the skin back and cover with rub..Green egg, dead animal and alcohol. The "Boro".. TN
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The skinless spatchcock turned out fantastic. As far as being moist, it was no different than any I have done with the skin on. The best part was having the rub covering the entire surface of the meat on the bird. As mentioned above it was really no different than cooking bonless & skinless thighs. I really like the skin myself, but I was just trying to make it a bit more appetizing for the family. I will definately do birds this way again from time to time.
Tuscaloosa, Alabama
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I'm with you, @Tydfan.*******Owner of a large and a beloved mini in Philadelphia
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Much healthier I suppose. I'll give them the a shot next time since I'm supposed to be eating healthier these days.Dunedin, FL
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My family is a little weird. Those who like dark meat, want the skin on. Those who prefer the breasts like the skin off, so that's how I cook them. Cut the skin off the breasts but leave on the rest of the chicken. Still cooking to temp and have had no issue with the breasts and thighs not hitting temp at the same time.
Portland, OR -
cfwilen said:My family is a little weird. Those who like dark meat, want the skin on. Those who prefer the breasts like the skin off, so that's how I cook them. Cut the skin off the breasts but leave on the rest of the chicken. Still cooking to temp and have had no issue with the breasts and thighs not hitting temp at the same time.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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