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Spatchcock Tutorial, Pic Heavy
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Brisket_Fanatic
Posts: 2,884
in Poultry
Thought this would be nice for some of the new eggheads out there.
Take a whole chicken and cut the backbone out, flip over and push flat. Kitchen shears work the best for me but others just use a sharp knife. Make sure to season under the skin and backside as well.
Onto the top of the AR at 400 until tender, used a little orange wood for smoke.
Yum Yum!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
Comments
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I usually toss the backbone on the grill with the chicken and use that with the carcass to make stock later.
NOLA -
buzd504 said:I usually toss the backbone on the grill with the chicken and use that with the carcass to make stock later.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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Agree, don't toss the backbone. Make stock.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Sounds like you are using the "cooked" carcass to make stock. Is that true?LARGE, MINI BGE SAN DIEGO, CA An alcoholic with a barbecuing problem.
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@chashans sure am, another thread about that
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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chashans said:Sounds like you are using the "cooked" carcass to make stock. Is that true?Justin in Denton, TX
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Lots of YouTube videos out there as well. I always remove the breast bone as well.Dave - Austin, TX
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coffeeguydenton said:chashans said:Sounds like you are using the "cooked" carcass to make stock. Is that true?LARGE, MINI BGE SAN DIEGO, CA An alcoholic with a barbecuing problem.
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Do you guys use the neck and giblets (liver, gizzard, etc) to make stock??Dave - Austin, TX
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Or just cook the chicken vertically. Everybody just likes to say spatchcock.Green egg, dead animal and alcohol. The "Boro".. TN
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I do. I take the backbone and all the other stuff and toss it in a pot on the stove to simmer for a few hours.Terrebandit said:Do you guys use the neck and giblets (liver, gizzard, etc) to make stock??
They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
DMW said:
Do you guys use the neck and giblets (liver, gizzard, etc) to make stock??
I do. I take the backbone and all the other stuff and toss it in a pot on the stove to simmer for a few hours.NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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henapple said:Or just cook the chicken vertically. Everybody just likes to say spatchcock.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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