Chicken and so forth

Smokey

Just a quick question. I have done mant times, including the beer butt method. All with very successful results. My problem is cutting it. I've hacked up many birds. It tastes great, but looks are questionable. I think I am ready to try the "spachcocked" (I don't know how the !&*^%@ it's spelled or pronounced) methos. Any advice? And how the heck do I cut that (to get started)?[p]Smokey

Nature Boy

Smokey,
The word you are looking for is "butterflied"! Simply use kitchen shears and make a cut doen each side of the backbone to remove it. Flip it over and smack it to flatten. Then cook at 300-350 direct, flipping once half way through. It takes about an hour or a little more for a 4 or 5 pound bird. Pull off when the breast temp is 165. I am doing one tomorrow to go with a brisket![p]TNW's website has some great pictures.
Beers
NB

WooDoggies

Hey Nature Boy,
What kind of chicken is your favorite for this method? (ie fryer, roaster...) and ideal weight/size?
Any special treatment to the bird beforehand?
Thanks and Mornin' to ya.
WD

jmadison

Smokey,
Nature Boy is correct .. butterfly is the easiest way. Collect that backbone in a ziplock in the freezer, when you have a few ... make stock
j

Bordello

Smokey,[p]Hope this works and TNW does not mind.
New Bob Ü
[ul][li]TNW spatch. chicken.[/ul]

YB

Smokey,
TNW did a great job showing how to spatchcock a chicken.
Larry
[ul][li]Spatchcock Chicken[/ul]