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Naked Wiz, question on your spatcocked chicken....

Wardster
Wardster Posts: 1,006
edited November -1 in EggHead Forum
Sorry if this has been discussed, but I thought you recipe called for 350* skin side up for 20 min, skin side down for 25 min....
I noticed your site now says 350 for 1 hour skin side up... is this better???
Apollo Beach, FL
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Comments

  • DavidR
    DavidR Posts: 178
    Wardster,[p]I know TNW is the guy you're asking, but I hope you don't mind me commenting on the many spatchcocked chickens that I've done using TNW's instructions. I've done them with the original instructions, and they turned out great. But when he changed his instructions, I followed suit just to see if it was just as good or better. Believe it or not, the 1 hour method with skin up was better (both sides are equally cooked) with the added advantage that you don't have to lift the lid in the middle of the cook.[p]Give it a whirl.

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  • Prof Dan
    Prof Dan Posts: 339
    DavidR,[p]I just checked TNW's site and it still says turn after 20 min. What is this "no turning" technique for an hour? Sounds great -- what temp?

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  • Wardster
    Wardster Posts: 1,006
    Prof Dan,
    That is what I read on his site.... no turn. Keep it skin up at 350* for an hour. I will try that next time. Did it his old way tonight. Great results. Can't wait to see if it gets better....
    Apollo Beach, FL
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    Wardster,I just looked at TNW's website and it says to cook the chicken 20 minutes on one side and then 25 minutes on the other. Did I miss something?

    Judy in San Diego
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  • nikkig
    nikkig Posts: 514
    Judy Mayberry,
    I think you may be looking at his old webpage. He has recently transferred everything over to a new site. The new site has the new updated directions.
    When we first did spatchcocked chicken, we used to turn it. Usually it would fall apart. Now we do it the new improved way. I think it works much better.
    [ul][li]Naked Whiz[/ul]
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  • DavidR
    DavidR Posts: 178
    Judy Mayberry,[p]He has two webpages up, so I can see how that would confuse the crap out of someone. I went to the one that I had bookmarked, and I thought I was losing my mind. I had to do an archive search to get to the right one. The correct link is below.

    [ul][li]Naked Whiz's new website[/ul]
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  • Unknown
    Unknown
    Wardster,
    Just a few comments about what I've found works with spatchcocked chicken. In the preparation I put on a light coat of olive oil and then sprinkle on either Gilded Splinters or Cavender's (salt free) Greek Seasoning.[p]Cooked for the times you mentioned, I had a problem with the chicken not being done completely in the joints. Now I start skin side up for 30 minutes, flip - skin down for 20 minutes, and then flip the skin side back up for 10 minutes. Even at that, sometimes the joints wouldn't be completely done. I've found that by doing a 10 minute dwell at the end of the cook (after one hour), the chicken doesn't dry out but the joints are always done.[p]Kermit

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