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split chicken

EggoholicEggoholic Posts: 90
edited 6:39PM in EggHead Forum
when you split the chicken to cook it do you split the breast side or the back side.
Thanks!
sven

Comments

  • lowercasebilllowercasebill Posts: 5,218
    http://www.nakedwhiz.com/spatchdef.htm

    1. To spatchcock the poussins: place them breast-side down on a chopping board. Cut down either side of the backbone with poutry shears or a sharp pair of kitchen scissors and lift it out.
  • tjvtjv Posts: 3,357
    cut the backbone out....simple to do with good pair of scissors or tin snips.
    www.ceramicgrillstore.com ACGP, Inc.
  • EggoholicEggoholic Posts: 90
    thanks
  • thirdeyethirdeye Posts: 7,428
    DSC03832a.jpg

    I have my own style when it comes to butchering a chicken. The dark and white meat cook differently, and are done at different internal temperatures.....so, I split them on the pelvis into a dark half and a white half. If you want the breast to lay flat, you can remove the backbone, but it stays moister if you leave it in.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • GunnarGunnar Posts: 2,010
    Too cool, you can snack of the wings while the rest of the bird cooks. :P I can see the direct cook, what dome temp do you go for?
  • thirdeyethirdeye Posts: 7,428
    I guess about 275° +/-.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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