Splayed it is ...

Jeepster47

@Mattman3969 has posted three splayed chicken cooks in the last couple of months.  Wanting to see what it was all about, I decided to give it a try today.  Read through Matt’s write-ups and several internet recipes to understand the correct process.  Like many cooks on an egg, there are a variety of ways to get it done.  Looks like the only givens are; a CI skillet, a chicken, 500 degrees raised-indirect, and some veggies to add about a third of the way through the cook.

 The chicken was splayed and covered with a simple S&P coating … then left in the fridge uncovered for a couple hours.  Fired the egg up to 500 degrees and put the empty CI skillet in to heat up.  After about 30 minutes of a steady 500 degrees, the bird was laid in the skillet on its back with the legs pushed down.  After about 20 minutes, the veggies were added to the skillet.

Cooked for a little over 50 minutes and pulled when the breast reached 160 degrees.



The obligatory plated picture.

Learned:

1)     1) My skillet is a little over 10.5 inches in diameter … a 12 inch skillet looks to be an ideal minimum.  With a 12 inch skillet, the veggies could have been stirred up a little more.

2)     2) The veggies were cut small and cooked quickly … next time I’ll add them at the 30 minute mark.

3)     3) The chicken is somewhat protected from smoke, so will add more smoke wood next time.

4)     4) There will be another time … the chicken tasted very good.  Top skin was crisp. This is a great way to cook chicken if your company doesn’t like too much smoke flavor.

theyolksonyou

Looks really good Tom. Squash, carrots, onions, snap peas?, green peppers, what else? Just dry into the CI?

Jeepster47

Some sort of squash, carrots, onions and green peppers only.  Yep, just tossed it into a 500 degree cast iron skillet.  Wow does it talk to you when you do that ... thought it was going to be blackened chicken, but the fats render out and nothing stuck to the CI.

Mattman3969

I'm digging it @jeepster47. If you want more spice in the chicken meat just separate the skin from the meat and put your preferred rub directly on the meat. This works great. I agree with you on the bigger pan, mine is a 10 1/2" too but soon that will change. Your bird looks awesome!!!

theyolksonyou

That pepper laying on the thigh looked like a sugar snap pea. I'd totally throw some snap peas and maybe some zuc in there too and maybe baby corn....yep, I'm inspired.

SGH

Looks like a winner to me =D>

RRP

Tom, that rates a WOWSER FACTOR of 10 out of 10 in my book!

cook861

Great meal another way to do chicken is always good