Spatchcock Tutorial, Pic Heavy

Brisket_Fanatic

Thought this would be nice for some of the new eggheads out there.

Take a whole chicken and cut the backbone out, flip over and push flat. Kitchen shears work the best for me but others just use a sharp knife. Make sure to season under the skin and backside as well. Onto the top of the AR at 400 until tender, used a little orange wood for smoke.

Yum Yum!

buzd504

I usually toss the backbone on the grill with the chicken and use that with the carcass to make stock later.

Brisket_Fanatic

buzd504 said:

I usually toss the backbone on the grill with the chicken and use that with the carcass to make stock later.

Have that with the other parts and skin in a DO As we speak.

DMW

Agree, don't toss the backbone. Make stock.

chashans

Sounds like you are using the "cooked" carcass to make stock. Is that true?

Brisket_Fanatic

@chashans‌ sure am, another thread about that

coffeeguydenton

chashans said:

Sounds like you are using the "cooked" carcass to make stock. Is that true?

We make stock with every carcass we cook at my house.  Smokey stocks go in things like lentil stew and smokey chicken and rice.  Good stuff.

Terrebandit

Lots of YouTube videos out there as well. I always remove the breast bone as well.

chashans

coffeeguydenton said:

chashans said:

Sounds like you are using the "cooked" carcass to make stock. Is that true?

We make stock with every carcass we cook at my house.  Smokey stocks go in things like lentil stew and smokey chicken and rice.  Good stuff.

Sounds really good. I have heard of folks doing that with a Thanksgiving turkey carcass but never with left-over chicken bones. Probably because here (my home) we always eat the chicken from the bone and then toss it. Perhaps I have been naive by not saving them and using them for stock. Sounds like a great idea to me. This forum continues to amaze me. Thanks!

Terrebandit

Do you guys use the neck and giblets (liver, gizzard, etc) to make stock??

henapple

Or just cook the chicken vertically. Everybody just likes to say spatchcock.

DMW

Terrebandit said:

Do you guys use the neck and giblets (liver, gizzard, etc) to make stock??

I do. I take the backbone and all the other stuff and toss it in a pot on the stove to simmer for a few hours.

Brisket_Fanatic

DMW said:

Do you guys use the neck and giblets (liver, gizzard, etc) to make stock??

I do. I take the backbone and all the other stuff and toss it in a pot on the stove to simmer for a few hours.

Everyone in the pool, giblet bag, carcass,skin and everything else not pulled off the bones.

Brisket_Fanatic

henapple said:

Or just cook the chicken vertically. Everybody just likes to say spatchcock.

That also works, I like to say whole butterfly chicken but since everyone knows the term spatchcock, easier to just use it