So Far, Soooooo Good: A Spatchcock Journey

GalanteNate_OneEa

So I converted to spatchcock chicken once I joined the egghead forum, but I had always done them indirect and bone in...until lately.  I started doing them skin down, direct heat, and partially deboned. Tonight's came out so good I thought I would share. 

I removed the rib cage but left the wing/leg bones in, like you would for the turkey portion of a turducken. I also split the skin off the back of the legs and seasoned the chicken. This time I used Lanes BBQ Sweet Heat. 



Onto the XL @ 425f raised direct for 45 min. 180 degree turn at the half.



When it was done the bird was between 170 breast and 180 legs.

The he skin was paper thin and the texture of a fluorescent lightbulb. Meat was as juicy as can be and pretty good smoke color/flavor. The seasoning was great. It was from a sample pack I had ordered online.

Side note: The legs are lollipopped because I sever the leg tendons before the cook, just because I don't like them when they harden, that's just my preference...cause I'm crazy.

Also, I saved the tenders to use tomorrow in an  appetizer, in the past I have wedged them between the thigh and breast to fill the gap.

TXsmokin

Thats a great looking spatch.  Going to have to try a spatch direct now. 

Tinyfish

Good eats.

Sea2Ski

I never deboned a spatch, and I always did direct, bones down.  Thought that the little fat they had would pool under the skin and it would get soggy.  Guess slicing the skin would let it drain.   Looks delicious and that it was a home run!  Great job. 

jhl192

Spatchcock is the way to go!  Great cook and great post! 

GalanteNate_OneEa

TXsmokin said:

Thats a great looking spatch.  Going to have to try a spatch direct now. 

Thanks Much. It really came out on point. A must try!

GalanteNate_OneEa

Thanks @Tinyfish !

Tinyfish said:

Good eats.

GalanteNate_OneEa

Sea2Ski said:

I never deboned a spatch, and I always did direct, bones down.  Thought that the little fat they had would pool under the skin and it would get soggy.  Guess slicing the skin would let it drain.   Looks delicious and that it was a home run!  Great job. 

When I debone I also trim away the excessive neck and thigh skin and the fat at both ends as well to avoid excessive dripping into the fire. This might help when it comes to giving the  subcutaneous fat a way out. Maybe some small punctures would do it too but my evperience with chicken skin is if you score it, it pulls back farther than you want. 
Good luck if you're giving it a shot!
Thanks for the read @Sea2Ski !

GalanteNate_OneEa

jhl192 said:

Spatchcock is the way to go!  Great cook and great post! 

Thanks Much @jhl192 !

geronimo

Looking forward to 'spatchin one Monday night!!