Finally tried Little Stevens inverted Chicken

Mattman3969

Getting a little bored with cooking spatched chicken (don't shoot me) so I decided to try the inverted chicken that LS has talked about.
Started out with just over 4lbs bird. Grabbed some fresh thyme,parsley,basil and rosemary and tied it up to stuff in the cavity and used @mickey coffee rub on the skin
Here it sits at 350 indirect with a cooks treat of gizzard and liver rubbed with Jamaican Firewalk Since chicken isn't enough for a meal I cut up some zukes pasta style and made a marinara sauce to go with. For those that haven't cook a chicken this way you should try it. Way way juicy and tender with the thighs getting done the same time as the breast And probably one of the sloppiest plates I have made in a while but it all tasted oh so good

Mickey

Damn, sure looks good

jls9595

looks good. think you may have inspired me. was planning on a spachcock anyway. I think I'll try squash pasta as well, since I just picked some from the garden.

caliking

I would so hit that!

Mattman3969

Thanks guys!!! I was really surprised at how much more juicy the breast meat came out. This may be my chicken go to for a while.

Dawnl

It all looks so good, how did you julienne the squash and did you cook it before adding the sauce and chicken?

Mattman3969

I used a spiral cutter that I bought from Amazon and I did a quick sauté and drained like you would normal pasta before the sauce and chicken were added
here is the cutter http://www.amazon.com/gp/aw/d/B00IL3MGB4/ref=mp_s_a_1_5?qid=1404133216&sr=8-5&pi=AC_SX110_SY165_QL70