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1st spatchcock chicken
egger66
Posts: 385
This is my frist spatchcock chicken. I got the recipe from The Naked Whiz website. It was really easy to prpare and it turned out more moist than the beer can chickens I've cooked. I rubbed it with a chicken rub about 2 hours before cooking but it came out a little bland for my taste. I may try injecting the next one.
Start of the cook
Half-way thru
Done
Start of the cook
Half-way thru
Done
Comments
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There's nothing to compare to a spatchcocked chicken - or hopscotched chicken as our granddaughter calls it!! Moist and juicy...
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Great job! "but it came out a little bland for my taste" A man after my own heart. Net time make a rub and put it under the shin. Be amazed how much flavorfull! http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=448506&catid=1
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looks good.
I agree, spatchcock come out much better than vertical roasters for me. -
Great looking cook! I have always enjoyed spatchcocks...they look great, and somehow, are ALWAYS moist! And I agree with J....put some rub under the skin, and a little extra salt will always help, too. Ever considered brining it after the butchery? (Takes about an hour....2 parts salt, 1 part sugar, and whatever other flavors/spices you want to add ....typical brine.....but it makes a lot of difference in the flavors you can impart) Just an idea for you.
Michelle
Hollywood, FL -
Ok, gonna be lazy tonight and not do a search. What is a spatchcock chicken.
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Tenn Smoker wrote:What is a spatchcock chicken.
"Butterflied" chicken. Very easy and good !!
http://www.nakedwhiz.com/spatch.htm -
Ok, I can see that.
Hey egger66, I like your secret extension for your grate. -
it came out a little bland for my taste.
What temp did you cook it to? I don't like the taste if it hasn't been cooked enough. I started cooking it to over 180 in the thigh because a few times I pulled it off when I thought it was 180 but the chicken wasn't done enough. Meat still rubbery and has a 'bland' taste.
it looked done but it wasn't. -
Butterflied, yes, but from the back. The back bone (and for me, rib bones) are removed. The breast bone is split slightly from the inside, and the chicken smashed flat.
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I didnt even think about that...sounds good.
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Dome temp at 350 , meat temp(in the breast) 180. It took about an hour and 20 mins to complete.
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You are right, love the rub under the skin and also a little butter.
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Marinate that bad boy in a half gallon of cheap white wine, two cans chicken broth, four bay leaves and 6 oz. (or more) bottle of Texas Pete for two days; refrigerated of course...and your favorite rub...preferrably one that doesn't clash and more towards the sweet side...dry the skin with a paper towel prior.
If you really want to brown it up spray it lightly with PAM.
385 - 400 for 1.5 hours (5 pounder); flip at 30 mins. and flip again after 30 more...
Serve right off the Egg and hit it with a squeeze of half a lemon just prior...
It will not be bland!
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