Doing my first spatch chicken

WessB

Sally was complainin I dont make chicken enough, so we picked a couple of the small whole chickens and am giving it a try...will let you know how it turns out..for the record, following TNW`s prep and cooking directions, rubbed on top and under the skin with garlic pepper mixed in EVO, and then a generous sprinkle of Tsunami spin...It sure does smell good...rollin along at around 350° on a raised grid.[p]Wess

mad max beyond eggdome

WessB,
tsunami spin chicken is the BEST (imho of course) whether spatchcocked or on the beer can (i did 4 on cans just this past sunday). ..take the leftovers if you have some and make some chicken salad, being sure to season with a little extra tsunami spin. ..its the best chicken salad you've ever had.. .

Lawn Ranger

WessB,
I've been doing cornish hens this way lately. Done in no time, and great. I've been using Ragin River...it's really good, too.[p]Mike

WessB

WessB,
Do you guys usually carve these things like a turkey??? or what???[p]Wess

Lawn Ranger

WessB,
The cornish hens practically fall apart. I eat them like Conan the Barbarian would.[p]Mike

WessB

WessB,
Well the flavor was great, the jucies almost ran off the counter, we just kinda tore into it..LOL..I flipped it over after about 40 minutes to brown the skin on the top some more, I should have done it sooner, we ended up not eating the skin this time...all in all this will be something we will do again, the meat was absolutely tender and juicy...I guess you cant expect to get things exactly right on your first attempt...Thanks for all the advice..[p]Wess

The Naked Whiz

WessB,
If you prepare the bird like I do, and leave the keel bone in, then what I do is place the bird flat on cutting board, skin side up. Using a chef's knife, I cut the legs off. Then I just place the edge of the knife along the ridge between the two breasts and with a mighty push, just slice the two breasts apart.[p]If you remove the keel bone, then you do the same thing, but you don't need a mighty push, just a nice slicing motion.[p]TNW

BluesnBBQ

I usually cook them until the legs have completely separated from the rest of the bird. They are almost always done then. The rest of the carving is cutting the wings off and slicing the breast meat.

QBabe

Wess and Sally,[p]It's my favorite way to do a chicken these days...! Now you've got me wanting one![p]Mmmmmm!
Tonia
:~)[p]