Spatchcock Chicken - Bucky asked me if I have ever done this
So, at the Minnesota Eggfest, Bucky asked me if I have ever done a Spatchcocked Chicken. Well, before I read this forum, I really didn't know what spatch cocked chicken was, and as it turns out, I've been doing chicken this way for about 10 years in one way shape or form. So I told Bucky my super secret recipe. This past weekend, I was reading all the posts from the EggFest in Ga, and missed everyone there, so I decided to do my own little eggfest. Here is my method for Spatchcocked Chicken and super secret recipe, don't tell anyone![p]I start with Fresh Rosemary, lots of it, Strip it off the stalk so you just have the little leaves. run a knife through it to chop it up a little
Garlic - 3 cloves or more to taste
Kosher salt about 2 teaspoons maybe a little more
lemon zest from 1 whole lemon - (can be grated with micro plane, but I use a potato peeler, then mince finely
Olive oil.[p]Here is what you will need:
[p][p]Then grind it all up in a Morter and Pestle. till it looks like this: (the salt will act as a grinding agent)
[p][p]Then add olive oil and continue mixing, grinding it up even further, about 3-4 oz. 1/2 cup of olive oil. it will be a paste and look like this:
[p][p]You can put this in the fridge for later if you want, or use it on pork tenderloins or something like that.[p]Now time to spatchcock your chicken. should look like this when it is done:
I don't bother actually cutting out the backbone. A good sharp knife with a strong backbone will let you cut right through the middle of the backbone. I just cut off the tail, and stand the chicken on its head, and zip right through. a lot less work for me than going on both sides of the backbone. ( I saw a video on YouTube of some guy doing this with a knife, and I thought he was going to whack his hand off!)[p]Pretty easy. now rub it all over with the marinade, and if you like, a few grinds of fresh pepper will be good too.
[p][p]and the outside:
[p][p]put some plastic wrap over it and put it in the fridge for a few hours. I do this about lunch time, and then when it's dinnertime.....
start a fire and get egg up to about 350 degrees:
[p][p]using direct method, put the skin side down first.
[p][p]Oh, by the way, I did two of em this day. the other one toward the bottom was a coffee chili rub.[p]Then in about 15 minutes at 350, turn it over:
[p][p]The skin will be a little crispy now, and continue to cook for another 15 minutes, or until about 160 degrees internal[p]Now take it off. here it is done:
[p][p]now you have a choice to make....white....or ....dark. since the Mrs usually likes the dark meat, I opt for the white and I am not sorry. it is one of the of the best chickens I have done. some squash and a little wine, and a pretty good dinner with only a little fuss. Enjoy, and remember, it's a secret!