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Spatchcock Technique

civil eggineercivil eggineer Posts: 1,547
edited November -1 in EggHead Forum
I don't want to suggest I invented the wheel and many posters are possibly doing this but....

When I cook spatchcocked chicken I go indirect until it hits the required temp then remove platesetter and grill direct for a couple of minutes per side. It really crisps the skin up and eliminates any rubbery skin. Like I said, not rocket science but a simple technique the gives eggcellent results.


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