Spatchcock Chicken Cooking Time???

Unknown

I have spatchcocked a couple chickens at 350 for around an hour and for some reason they keep coming out a bit undercooked. What is the proper cooking time per pound? Should I flip during the process?

stike

Please Help!!!,
bump temps to 375, 400. i did one at 500, direct on a raised grid, last week. took 45 minutes.[p]i went skin up no flipping, but you can flip if you want. try skin down at the end to crisp it. just keep an eye on it.[p]don't cook by the clock. get a thermometer and use it religiously.

billt

Please Help!!!,
simple answer. cooking times are guesstamates! buy a thermopen! [first] and a maverick or polder second. and cook to the appropriate temp. mr. earl told me, when i bought my egg, to buy a thermopen before anything else. i did and i do not regret it. never underdone or overcooked, unless alcohol induced screw-up.
happy eggin

Morro Bay Rich

Please Help!!!,
Thermometer is probably the way to go but I don't bother. I cook at 350 deg for 65 min on raised grid in a large Egg. This never has failed thru 15 cooks.

The Naked Whiz

Please Help!!!,
How big is the bird. I have cooked 4 pound birds at 350 for an hour and they turned out great. Also, why do you say they are undercooked? What are the signs that tell you that? [p]TNW

tjv

stike, on spatchcock birds it's raised grid and north of 425 for me. skin side down at first to jump start the rendering, then flip over and just monitor, maybe flip one more time depending on skin. Good stuff! T

stike

tjv,
it really is amazinghow you can cook a d*mn chicken 10 different ways in the egg and they all turn out great.[p]i liked the idea of 500 degrees. got it from max's sharing of a jaques pepin recipe (though that's roasted, indirect). good stuff. i am a skin-freak. i like it crispy.