Rub on Spatchcock chicken?

EGGstremist

Had a general question about rub... I don't eat the skin on the chicken, do I still need to put rub on it? The chicken skin seems to be a barrier to the meat, because I couldn't really taste the rub until I added a little to meat after the skin was removed. Is there any need to use the rub if you don't eat the skin on the chicken?

Bigfoot

EGGstremist,[p]You should season the chicken both front and back (Yes the inside part you are not going to eat) - you will get some of the taste even through the skin. If you want more you can peel it back, add some rub then lay it back over the chicken - Or better yet, halve a bunch or garlic cloves and stuff them under the skin. YUMMMM-O!

Nature Boy

EGGstremist,
We don't eat the skin much either, but I always rub the skin. It helps it caramelize, and when you slice the bird, the flavor of the caramelized rub gets on the meat.....especially if you dredge the meat through the juice on the plate before serving. I slice the bird with the skin on, and the wife and kids usually pull off the sin on their plate, and more flavor gets on their plate and on their meat that way.[p]Have you tried rubbing lightly inder the skin?
Cheers
Chris

mad max beyond eggdome

Nature Boy,
its especially good when rubbed with that dizzy pig tsunami spin rub. . .my family loves tsunami spin chicken, and the leftovers make for the best chicken salad you've ever eaten. .. .

irishrog

EGGstremist,
try putting rub on the chicken meat under the skin, before you spatchcock the chicken. I also put some butter in there occasionally, or a few slices of lemon. If you put your fingers in under the skin at the neck end, the skin will rise very easily, and then you can put in what ever flavourings you like, and they will transfer to the chicken meat.

Adrian B.

EGGstremist, I always rub under the skin and on top of the skin. I also rub both sides of the bird, even the side with the ribs and stuff.