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Fridays spatchcock chicken and apps

JRWhitee
JRWhitee Posts: 5,678
in Poultry
Tonight we did pig shots, ABT's, Spatchcocked Chicken and Yukon potatoes. I brined the chicken last night with a gallon of water cup of kosher salt, 1/2 cup of sugar and 8 smashed garlic cloves. I also followed @saltysams yukon potatoes in pan under the chicken. Everything was excellent it was my first time brining a chicken and will be doing it from now on. The yukon gold potatoes were to die for, evoo salt and pepper, I did have spacers between the pan and plate setter, the chicken was seasoned with Texas chicken tickler and sat in the fridge all day in a pan to dry out the skin which turned out crispy for the first time. The chicken was plump and juicy with a slight garlic flavor. Had friends over and the couldn't believe how good everything was. Thanks to the recipes on this forum and all you guys make me look real good.
                                                            
_________________________________________________
Don't let the truth get in the way of a good story!
Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man Group 
Johns Creek, Georgia
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Comments

  • Tjcoley
    Tjcoley Posts: 3,551
    Great looking cook. No wonder everyone enjoyed it.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • JRWhitee
    JRWhitee Posts: 5,678
    Thanks TJ
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    That all looks just perfect.  I am sure the taters were amazing.  I am a big fan of the pan of veggies under the bird.  It is a great way to get a meal on the egg at one time.  I am definitely gonna try those taters.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • SaltySam
    SaltySam Posts: 887
    Booyah! Glad you liked it! You absolutely made my night. My first "nod" on the forum.

    Good call on brining the bird, too. It's a but time consuming, and requires advance planning, but its easy and makes a world of difference.

    LBGE since June 2012

    Omaha, NE

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  • CANMAN1976
    CANMAN1976 Posts: 1,593
    Brining is awesome just don't forget to rinse well or the chicken will be salty....don't ask how I know lol.
    Hows ya gettin' on, me ol ****? 



    Kippens.Newfoundland and Labrador. (Canada).
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