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Spatchcock?

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kdink
kdink Posts: 336
in EggHead Forum
Going on my second cook today.  Was planning on Baby backs and Spatchcock chicken.
Question is at the farm they offered to debone, (said yes) Will this be ok to cook that way or do I need to wrap and fill it?
You guys have me curious about Spatchcock!  But now not sure if I need to adjust my thinking since its been deboned?
2 Xl's, MM and Forno Bello
Pizza Oven in Bergen County, NJ
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  • grege345
    grege345 Posts: 3,515
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    If its deboned I'd roll it up and cook on the egg. Your going to have a lot of cooks in your future so why not right. A deboned bird is gonna be very floppy and hard to handle in my opinion.
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • DMurf
    DMurf Posts: 481
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    When I have deboned chicken's, with the assistance of Jaques Pépin, I have stuffed and tied the bird. For the timing of the cook it will cook faster without the bones. You should be able to roast it without stuffing or tying just apply your rub all over and you should be great!
     
    David
    BBQ since 2010 - Oh my, what I was missing.
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  • buzd504
    buzd504 Posts: 3,824
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    Do you take the skin off of a deboned bird, or do you just roll it up with the rest? Been thinking about trying this.
    NOLA
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  • SenecaTheYounger
    SenecaTheYounger Posts: 368
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    Skin on.

    If it is truly deboned, I would agree with DMurf.

    It is also difficult to ignore grege345's world view: if you are gifted the unexpected, enjoy it. Save the spatched **** (always good) for another day.

    I would suggest roasting indirect. Dry the skin for a few hours at least, uncovered, in your refrigerator, before cooking.
    -------------------------------------------------------------------------------------------------------------------------------
    Copia ciborum subtilitas impeditur

    Seneca Falls, NY

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  • kdink
    kdink Posts: 336
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    Used Dizzy Pig, Mediterraneanish rub, 400 indirect legs up, for 45 minutes.
    Was fantastic!!!! Thank you all for introducing me to Spatchcock good bye beer can chicken!

    2 Xl's, MM and Forno Bello
    Pizza Oven in Bergen County, NJ
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  • grege345
    grege345 Posts: 3,515
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    That's a hell of a butcher you have that deboned it for ya. Mine wil butterfly it but that's about it
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • kdink
    kdink Posts: 336
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    It's a poultry farm, I just asked for them to take backbone they suggested to debone!
    2 Xl's, MM and Forno Bello
    Pizza Oven in Bergen County, NJ
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  • Ladeback69
    Ladeback69 Posts: 4,482
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    I want to try one, but I like the bone in to give the bird more moisture. You do have a good butcher.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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