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15lbs. of Spatchcock

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TexanOfTheNorth
TexanOfTheNorth Posts: 3,951
in Poultry
Spatchcocked two 7+ lb. capons last weekend for my in-laws. Seasoned under and over the skin with Montreal Chicken spice. Cooked them raised direct at about 300* until the breast was around 160* (took about 1 1/2 hours). Forgot to take pics when they came off but they turned out great! There were only 6 of us eating so we had plenty left over. I made some chicken salad with the white meat leftovers and have the dark meat in the freezer. I'll probably make enchiladas with that.


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Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
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Aurora, Ontario, Canada
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  • Griffin
    Griffin Posts: 8,200
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    Some big ole birds for sure. What do you put in your chicken salad?

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    Those are some big yard birds!  It looks great!  Next time I do spatch I am going to make extra just for chicken salad.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    @Griffin... I usually just "wing it" on the chicken salad. Mayonnasie, of course. I had about a tbsp. of sour cream so I also added that and a shot of yellow mustard, diced celery and some sliced grapes. I also added some fennel seeds for a little extra flavor. The Montreal Chicken Spice had already given the chicken enough salt so did not need to add any more.

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    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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