Spatchcocked and Vertical Roasted smoked chicken salad

Unknown

The local supermarket had a buy one chicken, get one free deal so two nights ago I spatchcock cooked one, last night I vertical roasted the other(both direct for about 1 hour 350 degrees until Mr. Polder read 165 degrees) and tonight we had the best chicken salad sandwiches ever.[p]I cubed or string pulled the leftover chicken meat, diced some celery into it, added a handful of chopped walnuts, cut some table grapes in half, and gently folded the mixture with Best mayonaisse or Hellmann's for those of you east of the Mississippi. Served it up on fresh onion buns with a healthy slice of tomato and crispy iceberg lettuce.[p]Try it sometime. I think you'll enjoy it.[p]Paul

Bama Fire

Paul B.,[p]Sounds great! EGGed chicken makes the BEST chicken salad.

Unknown

Paul B.,[p]Which chicken do you think came out better...the spatchcocked one or the vertical one?[p]Jeff

Unknown

Hi Jeff,[p]Interesting you should ask that question, my wife and I were having the same discussion and we both agreed the vertical roasted chicken came out better. Better in this case meaning smokier tasting and a somewhat juicier. I can't say that would hold true every time, but this time it did. I used a ceramic chicken setter(it's actually a turkey setter) but it'll work for either one.