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first time user chicken spatchcock and whole

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Marvelous
Marvelous Posts: 70
edited November -1 in EggHead Forum
Can anayone help me with doiung my first chicken whole or spatchcock. both direct and indirect Thanks
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  • Richard
    Richard Posts: 698
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    marvelous,
    I do the vertical @350 for 60-75 minutes depending on size 3 1/2 -4 1/2 lbs. pull when juices are clear or the breast is 165F.. spatchock indirect 350-375 15 minutes with skin down and turn for the rest of the cook. same temperatures at finish.

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  • HolySmokes
    HolySmokes Posts: 446
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    marvelous,[p]you can't go wrong either way.
    spatchcock is easiest to control the outcome, I think.
    folks who want a crispy skin go direct, 325-350 and I turn it (from skin up to down) the last 1/2 hour to expose the skin directly. I actually prefer an indirect (over inverted platesetter) spatchcock, skin up the whole time, 325 (or so), which makes for a well-cooked and incredibly juicy bird. I always do a pair, about 2/3 full for the large.
    good luck. as I said, practice, you'll find your sweet spot.
    HolySmokes

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