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Applewood smoked spatchcock chicken, roasted peppers and gravy (with pics)

After seeing that @SamIAm2 got a big (4.5lb) chicken spatchcocked on a raised grid in his MM, I decided to give it a go. Our bird wasn't quite as big, weighing in at 4lb, but still it cooked amazingly well.

The bird was rubbed with Down and Dizzy, then smoked with applewood at 340F/170C over a gravy pan with water to catch juices until breast IT was 165F. When the breast was at 155F I removed the juice pan and heated the contents up on a stove with some chicken bouillon and extra water, it made superb and slightly smokey gravy.

Chicken cooking on the second level with a gravy pan underneath to catch juices:


Side-on view to give a height perspective, the skewer pierced the skin at the back (not the meat) to hold the chicken away from the MM sidewall:


Chicken juices ready to be made into gravy:


The bird ready to be cut:


Served with greens, roasted peppers and some lovely gravy:

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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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