My first Spatchcock Chicken

Chef Amy

Hubby and I made our first spatchcock chicken tonight. We don't have fire bricks (yet), so rubbed it, then did it indirect at 350 for 1-1/2 hours. Best darn chicken we ever had. Definitely prefer it over beer-butt.[p]Will be looking for firebricks this week so we can try the Naked Whiz's "official" recipe. Can't wait to try it direct.[p]Thank you archives for giving me the info I needed to pull this off on my first try!

Vegas Slim

ChefAmy, i agree i have yet to have a better chicken then one that has been egged and spatched (is that a word??) nothing compares to it and we have it often

JSlot

You don't need fire bricks to do it direct, Amy. I cook it direct at 350° on the main grid and it comes out great every time.[p]Jim

nikkig

ChefAmy,
The Whiz does not do his chicken indirect. He does it direct on a raised grid. All he is doing with the firebricks is raising his grid. If you can't find firebricks to do this, you can make a raised grid from stainless steel bolts, nuts and washers. [p]~nikki

mad max beyond eggdome

JSlot,
i agree with jslot. .the trick is to let your fire settle in at 350 for a little while so that you are cooking over nice red coals, not flames. . . .that way even though you aren't on a raised grid, you are still getting more of a roasting effect than a strait grilling one. . .[p]i still like my beer butts though. . .heee

JK

ChefAmy,[p]I did my first last night on a raised grid at 350* direct. It was great. I have a question -- when you "spatch" do you remove the breastbone too?

Bordello

mad max beyond eggdome,
I'm also a believer of beer butt chicken, both are good I just prefer seeing my chickens stand "Proud" LOL[p]Regards,
New Bob

Chef Amy

JK,
I didn't remove the breastbone, only the backbone. I pressed it down to flatten it before cooking. Once cooked, I simply took a knife and cut the bird in half along the breastbone and served it in 2 large portions.