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Speaking about SpatchCock Chicken

Unknown
Unknown
edited November -0001 in EggHead Forum
I looked at the Whizz's directions, of which I have just one question as I want to try this on Saturday. [p]My family loves crispy skin! There is comment at the end of the directions that keeping the chicken in the frig uncovered for a couple of hours can make the skin crisper when cooked. Does that work? Also, has anyone tried to put the chicken on a grid extender so it's higher up in the dome to help the skin? Or will that dry the chicken out.[p]BTW - my first adventure on the Egg, after the Waldorf Eggfest, was TRex Rib steaks. Other than backing off on the Mesquite next time they tasted delicious. Better than steaks I've had at The Palm, which I've always liked.[p]Thanks for any help,
Howard
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Comments

  • BlueSmoke
    BlueSmoke Posts: 1,678
    Howard,
    It may just be me, but I find I get crispier skin if I loosen the skin (just run your hand between the skin and meat) and then refrigerate it uncovered a couple hours.[p]HTH
    Ken
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  • stike
    stike Posts: 15,597
    Howard,
    i always amp up my temps a bit too.
    chicken is very forgiving in the egg.[p]i will jack the dome temp to 425 or so at the end to try to ensure crispy skin.
    and once it's off the grill, don't foil it while waiting to serve.
    ed egli avea del cul fatto trombetta -Dante
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  • Smokin Bob
    Smokin Bob Posts: 239
    Howard,[p]In addition, I always flip mine over for the last 5 minutes of the spatch cook for crispy skin!
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  • Gretl
    Gretl Posts: 670
    Howard,
    Ken made a good suggestion of loosening the skin. I loosen the skin all over the bird, and either add seasoned bread stuffing or and herb/butter/olive oil and garlic mixture under the skin. This keeps the meat moist, and allows the skin to get nice and crispy. Sometimes I flip toward the end, most times I don't bother.
    HTH,
    G.
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  • Adrian B.
    Adrian B. Posts: 124
    Howard, I almost always do my chickens on the raised grid and it crisps up the skin nicely and is just as moist as any other way I've cooked it on the egg. [p]A little olive oil while rubbing the seasoning into the skin helps the crispiness too.

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  • Unknown
    Unknown
    vr6Cop,[p]Thanks, I was hoping someone tried it[p]Howard
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  • Unknown
    Unknown
    Howard, A few hours in the fridge, uncovered, will dry the skin somewhat. This results in crisper skin. Something that I really like, is to give the bird a mustard massage before putting it in The Egg. Lots of mustard!
    Best,
    Gary

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