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oven stuffer chicken: spatchcock? direct/indirect?

SmokeOrFire
SmokeOrFire Posts: 49
edited November -1 in EggHead Forum
I've been searching the forum but for the life of me can't find what to do with these larger chickens. Seems like the consensus for fryer chickens (3-4 lb) is to spatchcock and cook direct. However for a 7-8 lb roaster which gives the best result?

Spatchcock+direct?
Spatchcock+indirect?
Whole+indirect?
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Comments

  • LFGEnergy
    LFGEnergy Posts: 618
    My preference for larger birds is to seperate the dark and white meats so that I can pull the breasts off the fire earlier than the dark meat, which takes a little longer, thereby not drying my breasts out. Just a personal preference. Otherwise I struggle with dried breasts in trying to get the dark finished.

    Do mine at 375 to 400 direct, and love the flavor! We do lemon pepper the most.
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  • SmokeOrFire
    SmokeOrFire Posts: 49
    By separate the dark and white meats, do you just mean you quarter the chicken and cook the parts separately (probably with the legs/thighs closer to the hot spot on the grill)?
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  • Little Steven
    Little Steven Posts: 28,817
    SmokeOrFire

    I had some great results cooking inverted

    DSC_0103-1.jpg

    Steve 

    Caledon, ON

     

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