Seasoning Spatchcock Chicken (Skin or No Skin?)

Blassiter

What is the best way to season Spatchcock chicken? Last time I did it, I applied Olive Oil and Beer Can Chicken seasoning to the skin. Since we typically do not each the skin, it seems like the seasoning goes to waste. Is the purpose of the skin to keep the moisture in? Does anyone apply seasoning under the skin?

tarheelmatt

I apply under the skin well and to the skin. Call me cray,  but I like the skin. 

Legume

I've pushed seasoned butter under the skin, that works well.  If you don't eat the skin, then I would agree, probably a waste to season the outside unless you're doing it for the photo.  I would still cook with skin on though for the reason you say - keep the moisture in.

jabam

tarheelmatt said:

I apply under the skin well and to the skin. Call me cray,  but I like the skin. 

Ditto....I like skin, momma hen doesn't so works well for us

anton

What @Legume said, works great.

AbraHammer

I am going to attempt a spatch this weekend, what do yall recommend direct or indirect? I was thinking indirect raised with veggies under the chicken to catch the juices. 

tkleager

I like to make a compound butter with Mickey's rub and spread that under the skin.  I use a stick of butter at room temp, then mix in about 1/8th cup of Mickey's.  Then using my hands I work the compound butter under the skin in as many places as I can reach.  I like to butter the skin on the outside, and then coat with rub on the skin.

I usually like the skin, but on our last bird, the skin was very tough.  May have been the bird too.

mahenryak

AbraHammer said:

I am going to attempt a spatch this weekend, what do yall recommend direct or indirect? I was thinking indirect raised with veggies under the chicken to catch the juices. 

You'll get mixed opinions, but I like to go raised, direct at 375 to 400, for a crispier skin.  One piece of advice I might add is to use this cook as an excuse to calibrate your dome thermometer if you haven't done so recently.  (Pot of boiling water and either a fixed or adjustable wrench).  I burned my first spatchcock chicken and later found that my thermometer was way off (I'm more than capable of brilliant feats such as this from time to time).

Legume

good advice on the temp calibration.

I've done both direct and indirect, not sure I have a favorite, but if you're not interested in eating the skin, indirect is more set and forget.

mahenryak

AbraHammer said:

... I was thinking indirect raised with veggies under the chicken to catch the juices. 

@AbraHammerAlso, since you want to catch the drippings then indirect is definitely the way to go.  If you are using the plate setter then you may need to plan on setting your pan on aluminum foil balls to provide an air gap, so the veggies and drippings don't burn.  I've never done this but have read where others routinely use this technique for their drippings.  On the other hand, if your have an AR (adjustable rig) then this isn't going to be an issue for you.