Spatchcock chicken

Flashback Bob

I'm doing a Spatchcock Chicken today and I just want someone to confirm that it's in at 350 for an hour- no flipping required.[p]I have officially done just enough homework to leave me confused about pretty much everything. I can remember bits and pieces of stuff but can't remember where I went to find the info. (The name "Flashback Bob" may have more to do with uncontrolled trips into the "wayback machine" than the BGE flame phenomenon.)
:-)
Thanks in advance[p][p]

Flashback Bob

Flashback Bob,
Any recommendations for preparastion are encouraged. I like crispy skin when I can get it.[p]
on the chicken.[p][p]

JPF

Flashback Bob,
That's pretty much how I do mine. I am also cooking one today. Direct raised grid at 350 for an hour to hour and fifteen minuets will let air dry in fridge for an hour before cooking and then rub with a little evoo and dp rr before putting on the egg. You don't have to flip but I will for the last fifteen minuets of the cook, I feel that this helps crisp up the skin some. I usually cook a few chickens a week this way. Jon

gdenby

Flashback Bob,[p]My last spatchcock only took about 45 minutes. I don't know if it was because it was an "organic" chicken, and had less fat than most store boughts, but watch for doneness.[p]The first few times I just rubbed with EVOO, salt and pepper, and they were O.K. Last time, I gave it a hearty coating of DP Tsunami Spin, and flipped during the last ten minutes and let the temp run up a bit. The skin turned out reasonable crisp.[p]gdenby

BobS

Flashback Bob,
Here are copies of a couple of recent posts about how to get crispy skin. I have not tried them, but have the method handy and on my to do list.[p]BGE Forum by AZRP[p]I've been getting really crunchy wings lately. I mix 1 part cornstarch to 2 parts Tsunami Spin then toss in the wings. Let them marinate for at least an hour in the fridge then cook indirect at 400 dome temp.[p]BGE Forum by RRP[p]In looking over the replies I'm surprised there hasn't been a flood of answers about dusting with simple corn starch. This technique was hot Hot HOT here about 9 months ago. I believe the origin was traced back to thirdeye - a regular poster here. I ended up finding that my tea strainer as pictured has a super fine wire mesh just perfect for corn starch. Just a little practice and you'll have crispy chicken skin as if it were fried!

Essex County

Flashback Bob,
You're on target for your spatchcock but by now it's likely cooked and eaten. The only thing I do differently is to heat a cast iron pizza pan (or a skillet) on the stove and then place it on top of my spatchcock chicken about 10 minutes before taking it off. It crisps the skin pretty well.
Paul