Deboned or Spatchcock?

Bluedot

Any thoughts on completely deboning the chicken vs spatchcock?

Thanks

DMurf

Very different cooks. I have deboned a chicken then stuffed the cavity rolled and tie and roasted on the BGE. Very, very tasty! I also love to spatchcock chickens, turkeys, small wildabeasts... great crispy skin, moist, and great for slicing.

Mickey

Spatchcocking the turkey is very easy and a good chance you will not cut your thumb off deboneing the bird.

SMITTYtheSMOKER

Deboning a whole chicken is something I want to try myself.  I find spatchcocking is one the easiest ways to cook poultry....underrated IMO.

Squeezy

Have at it, and please tell us how much fun it was .... looks like a lot of work to me ...

SimmonsFamily

Deboning a bird is alot of work but it is the greatest feeling cutting into the bird and it being bone free. My family wants me to Debone the turkey for thanksgiving and stuff it, tie it, and inject with creole butter. It is the best. DEBONE IT!

The Naked Whiz

I deboned my first chicken using the Pepin video as a guide and it went pretty well.  It isn't really all that hard if you have a laptop handy and can go through the video as you work the bird.

burr_baby33

Wow, that was fabulous.  I deboned one several years ago following all the bones with the knife just trying to use logic.  It was about a 75% success but took a long time.  Not anything like the one on the video. Should look great on the carving board.

MCR

Yes, He does make-it look easy! Something to try!

burr_baby33

Tweeve, your1st was not pretty but I bet it tasted good.

GrannyX4

Tweev, one thing for sure is you are not a surgeon. It does look a lot better than what I could do! What did you stuff it with?

GrannyX4

If I were single parenting my kids would not have gotten deboned and stuffed chicken. I would have opened a can of spaghetti'os.

Squeezy

@ Tweev_tip  Thanks for the best laugh of my day ... I don't know if I would have a) taken a picture or b) have the humility to share ...

But ... I thank you!

... and I still can't get the grin off my face .... 

)

GrannyX4

"It's not something I do very often but a girls gotta stay handy in the kitchen.  " Why?

I think it would be perfect long before the 5th one.

GrannyX4

No, no. I meant that you would have deboning perfected before number 5 not me. I try not to play with knives.

And you won't find a Galantine from me either. However, I have been looking for a good pate recipe.

Bluedot

What I would like to know is anyone's thoughts on cooking a deboned chicken in a similar fashion as a spatchcock chicken. Debone the chicken and cook flat on the BGE.

GrannyX4

Sure you can.

Little Steven

What I would like to know is anyone's thoughts on cooking a deboned chicken in a similar fashion as a spatchcock chicken. Debone the chicken and cook flat on the BGE.

If you are going to all the trouble of deboning, why would you cook it like parts?

Little Steven

Just didn't get it. You've done it. It's not a five minute job.

Little Steven

Maybe for Jaques Perrault..no wait I  mean Pepin

 

burr_baby33

Tomorrow I will try deboning a chicken following the Pepin video. I think I can do it. Will stuff with spinach, sliced Portabello and Brie. report to follow.

Squeezy

Tomorrow I will try deboning a chicken following the Pepin video. I think I can do it. Will stuff with spinach, sliced Portabello and Brie. report to follow.

We want lots of pix of your progress ... and of course your thoughts on it.

Stuffing sounds good ... although I think I'd like it with Feta cheese ....

Good luck!

burr_baby33

I did it exactly like the Pepin video. I started and stopped the video on my iPad and it is really pretty easy. Pepin's 5 minute video took me about a half hour but my deboned chicken looked just like on the video. The only thing I flunked was the lolipop. I took photos but won't post them until after I cook it tonight.

burr_baby33

I set up with Pepin on iPad.  Spinach and Portabello stoffing sliced and ready.

Deboning went smoothly, easy really as long as I followed video.

Hope the photos post, my 1st time to add photos. After the deboning and stuffing, I had it tied and trussed beautifully...and remembered that I stuffed the spinach and Portabello but forgot to add the brie, so I took it apart and stuffed and tied again.  2nd tie/truss not as pretty as 1st.  Also, should have taken photo of it after slicing; looked like a work of art...tasted fabulous.  Cooked direct on a V rack at 325, took about an hour. Very easy, will definitely do this again.

Hope the photos work.

 

 

 

Squeezy

Awesome first effort ... congrats!

Did you remove the leg bones?

burr_baby33

In 2nd photo it was totally deboned legs and all. It is easier than you might think.

Squeezy

Now I have to try it ... at least once!  .... sigh! .....

.... almost forgot to ask ... was the stuffing profile what you wanted or would you do or use something different?

burr_baby33

Stuffed with spinach, sliced portabello and Brie. It was delicious but the Brie nearly disappeared, melting like butter. The Brie added flavour but not the creaminess I was looking for. Next time I'll use something similar but with more creamy consistency. Suggestions?
I will definitely debone again, quick and easy.

Squeezy

I had thought that the brie would be a bit too soft for stuffing. Perhaps a combination of cheeses. My first thought when I read your post, was Feta cheese, works very well with spinach. Provolone might prove nice too. Havarti or Swiss maybe. I don't think cheddars would work well with chicken, unless just a mild or medium aged.

Lots of choices for sure.

jbnelson502

Could you re-post the link for that video?

burr_baby33

Go to page 1 of this link.  This is page 2.