Spatchcock Chickens tonight

DMW

Have had these drying in the fridge since last night. Just applied DP Raging River to one. The other will be sprayed with a Vinegar/Butter/Salt mix during the cook (favorite of the kids). Will be going raised direct 375*-400*. 5:00 can't come fast enough.

DMW

And here they are.

EggNorth

Great looking birds.

DMW

OK, here's the finished birds. Not my best effort and there were several variables I think that could have been the culprit. 1) These were free range "organic" (I didn't buy) 2) They were still a bit frozen when I put them on. 3) They finished before the rest of the meal was ready and I plated and tented them in foil. They probably sat for at least 10 minutes, maybe 15 before serving.

Flavor was great (really liked the Raging River), it was the texture that wasn't quite right. Not quite rubbery, but not right...

DMW

I guess it would help if I remembered to attach the pictures...

Hungry Joe

Sounds like you did everything right. Was the meat or the skin no quite right? Maybe a dusting with some corn starch would help crisp up the skin a little better?

Mattman3969

The one on the red plate looks like it would have awesome skin atleast on the wings and leg quarters. Was the skin the same consistency on both? Either way they both would get eaten at my house, nice job.

DMW

The skin was perfect on both. It was the meat that was an odd texture. And not just the dark meat (usual challenge area), but I had a slice of breast meat that seemed really chewy as well. Not sure how else to describe it. The red plate bird was the DP Raging River, my first time using RR, loved it.

Lit

I do 15 minutes or so breast down to start then flip to ribs down. It crisps up the skin and speeds up the cook a little. I would never put chicken on frozen at all. Also I try to brine my poultry whenever I can its not needed but it adds alot of flavor and moisture. I would rather brine over night and pat dry to cook. The skin will crisp as long as you cook breasts down to start.

DMW

Thanks @Lit We took these out of the freezer Monday, thought they would have been thawed all the way though by yesterday, obviously not...

Mattman3969

I generally go to 165-170 in breast meat. I know that is hotter than most prefer but we like it. If I am goin to pull it for tacos or soup I will run it to 175-180. Again some will say overdone but it works for us.