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split chicken

EggoholicEggoholic Posts: 90
edited 6:25PM in EggHead Forum
when you split the chicken to cook it do you split the breast side or the back side.


  • lowercasebilllowercasebill Posts: 5,218

    1. To spatchcock the poussins: place them breast-side down on a chopping board. Cut down either side of the backbone with poutry shears or a sharp pair of kitchen scissors and lift it out.
  • tjvtjv Posts: 3,725
    cut the backbone out....simple to do with good pair of scissors or tin snips. ACGP, Inc.
  • EggoholicEggoholic Posts: 90
  • thirdeyethirdeye Posts: 7,428

    I have my own style when it comes to butchering a chicken. The dark and white meat cook differently, and are done at different internal, I split them on the pelvis into a dark half and a white half. If you want the breast to lay flat, you can remove the backbone, but it stays moister if you leave it in.
    Happy Trails

    Barbecue is not rocket surgery
  • GunnarGunnar Posts: 2,305
    Too cool, you can snack of the wings while the rest of the bird cooks. :P I can see the direct cook, what dome temp do you go for?
    LBGE      Katy (Houston) TX
  • thirdeyethirdeye Posts: 7,428
    I guess about 275° +/-.
    Happy Trails

    Barbecue is not rocket surgery
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