Spatchcock with out the skin

Unknown

Howdy folks.[p]Well summer season is fast approaching and looking to shead some winter weight. I'm thinking about grilling with out the skin. Any tips or suggestions folks.[p]Thanks for the help.
Mark/WallaWallaBoy

Unknown

Hey there WallaWallaBoy:[p]My suggestion would be to leave the skin on and lose the carbohydrates in everything else you eat. If you are medically able to do it, I would suggest that you take the Atkins route for losing weight. This comment is coming from a former 257lb. baby hippopotamus that had an out of control eating lifestyle. After only 4 months on a strict Atkins weight loss regimen I made a controlled soft landing at 180 pounds and I have not varied from that target weight by more then 5 pounds in the last 14 months.[p]Now that I am at my target weight I of course enjoy a responsible share of carbs in the form of a wide variety of foods. I just don’t pig-out on the empty calories any more. Like many of the folks on this forum, I grill and smoke various meats at least 4 days per week. I will say however that beef does not make it to my grill more then 20% of the time. I generally prefer Pork, various types of foul, and of course fish (salmon and catfish particularly). [p]The end result is controlled weight and a relatively low combined serum cholesterol level of 128 as of my last Life Insurance physical this past February (not bad for a 57 year old). Besides, Spatchcock chicken tastes a lot better self basted in it’s own natural fats. I generally do two at a time. The grandkids like it with Montreal Chicken Seasoning inside and out. I usually rub the other with Key West.[p]To answer your question about the skin off, I would simply tent the bird with aluminum foil. That should retain a bit more of the moisture, although you will need to watch your internal temperature as if should cook a bit faster.[p] [p]Adios – Daddo (Larry Marino)[p]DaddoCFL@BellSouth.net

Unknown

WallaWallaBoy,[p]I think it would be best to cook it with the skin on as you will retain more moisture. Loosen the skin a little but don't tear it and get your rub under it the best you can. Cook at around 350 degrees skin side down and do not turn it over as all the juice will run out. Will take about an hour. Wrap in foil and do turn it over and let it rest about 15 minutes. Then remove the skin and cut it up for the table.[p]Dave

GoodEgg

WallaWallaBoy,[p]I'd season it under the skin, mixing a rub with olive oil and gently pulling up and stretching the skin to rub underneath. Then cook the chicken with the skin on and remove the skin before you eat it (giving it to those folks who are not weight-challenged and who will love it).[p]The chicken will be properly cooked and well seasoned, and when you remove the skin you'll take with it most of the residual fat.[p]If you cook it without the skin at all you run a very strong chance of drying out the meat. Ugly. There are some preparations, like Tandori-style, in which you cook with the skin off, but that's not the basic spatchcock preparation.[p]I always cook it with the skin on and remove it before eating. To render the most fat, turn the chicken over and let it cook skin-side down for the last 15 minutes or so at 350 degrees or above. Below that and I think you'll have rubbery skin.[p]Bon appetite![p]Cheers,[p]GoodEgg

Pakak

I guess I'll be a bit of a contrarian. If that's what you'd like to do - go for it. What I'd suggest is coating with olive oil then applying a rub. The olive oil is healthier than chicken fat and much will probably burn off anyway. I use this technique with boneless, skinless chicken breasts with great results ... very moist and tender.

fishlessman

WallaWallaBoy, try making a tandoori spatchcock . they come out real moist. i dont have the recipe with me, but i could get it. i was very surprised that it came out as moist as it did, the tandoori paste must help hold in the moisture.

Unknown

WallaWallaBoy,
Thanks so much folks!!!!