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"Best Parts" sorta spatchcocked - Part II (or, "aged" chicken breasts)

Hillbilly-HightechHillbilly-Hightech Posts: 966
edited March 2012 in Poultry
OK, so the other day I posted about doing a "sorta" spatchcock cook - by "sorta" I mean, the grocery store I was in did not have any whole chickens, but they did have packages of what they labeled as "best parts" (basically the breasts).  So, w/ that being my only choice (and it being on sale - 2 for 1), I picked up a couple packs. 

The results of the 1st pack can be seen here:  http://eggheadforum.com/discussion/1136675/sorta-spatchcocked-chicken#Item_6

So, FF a few weeks later, and it was time to cook the other pack. 

However, due to some scheduling issues, the chicken was set out to thaw, then left for a WHOLE WEEK in the fridge!!!  By the time I got around to it (the next weekend), my GF was deathly afraid of it, thought it would be bad, etc.  I heard my inner Stike talking when I said "I think it'll be OK" :D

At any rate, she agreed to let me give it a shot, and if we got sick, we knew Egg-sactly what to tell the Doc!! :))

As you can see from the "raws" pic - being in the fridge for a week allowed the blood to settle & come to the surface, and the skin was looking a bit "gnarly" and was discolored (which is why the GF was afraid to cook them).  But I soldiered on, knowing (HOPING) that it wouldn't kill us or make us sick...

Anyway, rubbed the parts down w/ some EGG-cellent high quality EVOO that I picked up from a local farmer's market (not cheap, but dang it's good stuff): 

http://www.theolivina.com/

After the oil rub down, rubbed 3 of the pieces w/ "African Peri Peri Spice Rub" by "Rub w/ Love - Tom Douglas" (I think this was bought at either Whole Foods or Trader Joes).  We really like the taste of this rub, and will be our "go to" rub for all things chicken from now on (my GF likes it on steaks too, but I'm still partial to Dizzy Pig on my steaks).  The other 2 pieces were rubbed w/ a sample pack of "All Natural BBQ" rub that we had gotten from "the Rub Co"

Anyway, cooked direct, raised grid, at about 400-ish until probe temp read about 170. 

The results were - OUTSTANDING!!!  And, we're still here, not dead, not sick!!  #:-S

Actually, I think I'm gonna "age" my chicken for a week from now on, cuz the time in the fridge gave the skin the most crispiness I've encountered, and the meat was so juicy that when ya cut into it, the juices just flowed out!!! 

As you can see in the finished pic, we couldn't even wait - we both shared one whole breast right then & there!!!!!  :))

All in all, a VERY EGG-CELENT meal!!!  :-bd


Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
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