Organic Free Range spatchcock with brussel sprouts.

anton

Killer price on some whole free-range chickens, you know, we care about the chickens feelings out here in the west.
So, I dispatched this spatch at 400 raised direct, rubbed with a Napa Jack chicken rub, and added some Rufus Teague for some red pepper spice, dusted liberally with corn starch as well.

Sprouts cut in half, and coated with Pineapple head, drizzled with evoo.Roasted alongside chicken. Then tossed with Slightly reduced balsamic at end before serving, Thanks @theyolksonyou for the suggestion. (Will try the dried fruit another time), it was killer.

Chicken fell apart trying to remove from grill, legs pulled right off, skin was crunchy and all was delicious.
No plated pics tonight was buffet style so it went quick after walking it in house.

anton

I forgot to add I cook the spine and popes nose after I cut it out, chefs treat, done fifteen min before chicken was done, perfect snack of skin, alittle meat and the last part over the fence.

Jeepster47

anton said:

I forgot to add I cook the spine and popes nose after I cut it out, chefs treat, done fifteen min before chicken was done, perfect snack of skin, alittle meat and the last part over the fence.

Pope's nose ... now that's funny. Where did that come from?

Fireman_Joe

Looking good

flyer_egger

Now that's what I talking about....well done!

MrWigan

Fantastic, I never liked sprouts until I had them off the Egg.

theyolksonyou

Looks good. Thanks for the shout out. 

Legume

Man, I love that homemade, form fitting, crescent moon, custom crumpled foil pan - great idea.

Food looks great as always Anton.

GATraveller

The last Spatch I did @ 400 direct came out tough and chewy.  Skin was crispy like shoe leather.  I was quite disappointed.  Yours looks awesome.

Eggcelsior

I love me some free range chickens. Much better flavor.

anton

@Jeepster, The popes nose! That's what a bad Catholic family calls the chicken, or turkey butt, or also known as the "last part over the fence". I learned it from my parents, who were slightly irreverent!

@MrWigan, agreed, they were not my fav before egg either!

@Legume, It's like foil Origami making those!!

@theyolksonyou, Balsamic reduced is sooo good.

@Eggcelsior, agreed, and the breasts are more realistic in size, not like those caged pumped full of junk chickens.

@GATraveller, better luck next time, finish temp was 160 breast, 185-190 at thighs, very moist.

Legume

@anton next time you're near a trader joe's, try their balsamic syrup/glaze - small bottle, only a couple of bucks

bluebird66

That looks great!

Monaarts

Great job!