? chicken position

Desert Oasis Woman

SERIOUS question

does the spatchcocked chicken cook best with legs inward (knees in) or outward (heels together) ?

Serious responses ONLY please :ermm:

fishlessman

:laugh: :laugh: sorry :laugh: any where the skin touches its self it doesnt crisp up

cookn biker

Dearest overthinker,
The same.

Carolina Q

I would give you a serious answer if I had a clue what you were asking. :laugh:

RRP

Unless you do some strong arm bending I believe:

knees IN means it was splatcocked by removing the back bone.

knees OUT means it was splatcocked by removing the breastbone.

Is that what you really meant to ask?

Mickey

Ok knees togather if the chicken is Catholic.

Hoss

:ohmy: :blink: :pinch: I was wonderin who was gonna start it! :laugh:

RRP

guess I'd like to qualify my answer...while you can go knee in as well as knee out I believe the "secret" is a flattened yard bird which is best done splatcocking by removing the backbone and then placing it "knees in" - if nothing else me thinks it makes for a nicer presentation of the finished bird(s).

Frank from Houma

I have heard of the missionary position but haven't heard of the chicken position. Diagrams or description please.

Sorry DOW - could help myself after two cocktails :laugh:

Desert Oasis Woman

I knew this question would cause, errrr, comments....

Let me rephrase: Thighs on the bottom or legs on the bottom....

I went ahead and put the thighs on the bottom because the legs on the bottom caused the skin to really stretch and didn't want a vent and dry out the dark meat.

get your minds on the chicken, please!

Desert Oasis Woman

no

Desert Oasis Woman

what?? no aspirin?????

Doug in Eggmonton

Sorry I didn't see this in time to kick in home humor, but that is the right way.

Doug

2Fategghead

I turn the knees out so I can get the skin crispy that way but, If I am grilling several at once I may turn them what ever way fits.

I also try to place my dark meat toward the hot spot. Sometimes that in the back of the egg.

I also grill chicken up high on my grill extender on my AR.

Interesting question.

Fidel

Here is how I get the best results. I would assume by your question this would be legs inward.

kolbdriver

I forgot the question !

RRP

Guess I'm still trying to figure out the basis of your question since you told me I was wrong. It sounds like to me that you have far more curvature with your splatcocked bird than I do. I mean I gently, but firmly flatten out the breast bone so my splatcocked birds are flat! If it is a 4 to 5 pounder I'll cheat a bit and score the breast bone from the inside after cutting out the backbone so the pressure will flatten the breast, but not break the skin.

Desert Oasis Woman

bingo!!!!!
leave it to Fidel to understand!!!!!!

Desert Oasis Woman

I approach the bird in the same manner as your last 2 positions, but am still trying to figure out the 1st!
this time I turned "knees in" legs on top because the skin was stretched too far and I was fearful of the skin shrinking and splitting; on other occasions I have done the other way
in tonights cook, it really didn't matter as the skin was crispy all around and the chick delish :woohoo:

Canugghead

dow, another option is to twist the legs around and turn it into a frog, makes good presentation. also, if the breast cooked too fast, you can easily detach it from the legs and pull it first, then 'reattach' later.
http://www.gourmet.com/magazine/2000s/2009/06/leaping-frog-chicken
Gary

Bordello

After reading how it was written I figured what she meant was:
Bordello, Shut Up. :laugh:

So I'm staying out of it.

Cheers,
Bordello

SWOkla-Jerry

After several scotches, I like my chickens to spread em.
:woohoo:

Bordello

:laugh:
I can hardly contain myself. I think you're getting in deeper.

Good Luck,
Bordello

Hoss

:laugh:

Austin Egghead

DOW, et al, I am wheezing from laughing too much. :laugh: Thanks for the post on the leap frog chicken. That is a definite upcoming cook. Now, where is my inhaler? :huh:

Canugghead

:P :silly: (sorry Tom!)
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=985294&catid=1
Gary

Little Chef

KNOCK KNEED!!!! Period!!! Put the knees out, and you may as well just roast a whole bird! Wish I took pics! Just did one last night!

Here is a pic of leaping frog...these were cornish hens.



No the best pics, but they look really cool!



Spatchcock...again, bad pic, but you get the idea. And too tired to fight with photobucket for more pics! :blink:

2Fategghead

I always remove the keel plus I take a cleaver and split the breast bone in a slight whack.

I grill until the leg quarter reaches 200F internal. I know that over cooks the breast but, that is a sacrifice and such a small breast is not that bad.

I often get small chicks that weigh less than 3 pounds.

I love my chicks using sweet rub and sometimes hickory usually the lump alone. I have been using Royal Oak until last Fall I bought into a truck load of Wicked Good Weekend Warrior. I find the WG has more smoke flavor than RO even after burning 2 hours the smoke flavor comes through.

To tell you the truth we love our chicken off the egg very very much.

I also grill bone in breast but, it's best cooked to proper temp for tender juicy white meat. :P

Looking through photobucket this morning it looks like I turn the knees in.

Desert Oasis Woman

Your bird sure got up into the dome! Will try that.
Mine just set on the top level of the AR but turned out real crispy and no burn!
Put it on at 450 but it cooked around 350-375 for 75 minutes (Ku likes his chicks a bit more cooked)
RO lump about an inch from the top of the fire box

Beli

:laugh: :laugh: :laugh:

Beli

I'heard of the cowboy position while in Texas.... :laugh: Chicken position??????? never, hope it doesn't involve a beer can..... :ohmy: