First Spatchcock Chicken

skihorn

I've been Egging twice a week for almost two years and am just now going to try a spatchcock chicken (shame on me). A few questions:

1. Is it necessary to actually cut out the backbone? What about just cutting down one side and then flattening out?

2. Should I use a raised grid or regular?

3. I assume I should insert a remote temp probe after the first turn. Of course, I always double check with my thermopen but I don't want to overcook before I check.

Thanks in advance,
Freddie
League City, TX

Spring Chicken

I assume you have checked out the method on the Naked Whiz's site:

http://www.nakedwhiz.com/spatch.htm

It's really very easy, very predictable and very delicious.

As for leaving the backbone, I don't really see why but that's your call. I cut it out and toss it.

Raised grid is probably better but if you don't have one you can do it on the regular grid. I did my first two or three on the regular grid and they were fantastic. You just have to pay a little more attention.

If you have a remote such as a Polder Time/Temp device, that would be a good idea. The Thermopen is just a more accurate method of confirming the Polder reading.

Actually, the Spatchcoked Chicken is so easy you really don't need much more than a fire in your Big Green Egg and a couple of beers while it's cooking.

Hope yours is as good as mine.

Spring "Spatchcocked And Loaded" Chicken
Spring Texas USA

Fire Walker

It is necessary to cut backbone out, use poultry scissors.
Use a raised grid direct at 400 degrees.
Use a probe set at 165 degrees.
Firewalker

AuntieEgger

Well you’ll love the spatchcock chicken on the egg.

1. Yes you can just cut down one side of the back bone I do it all the time. Then turn the chicken over and press down on the breast bone to break it and it will sit flat.

2. I use a raised grid and put a drip pan underneath the chicken to catch the drippings.

3. I don’t turn the chicken. I cook it for an hour @ 375° - 400° and it is always perfect.

skihorn

Thanks. Yes, my remote probes are Webbers but I always confirm with the Thermopen. I do have a raised grid so I will use that.

Freddie

skihorn

Fire Walker: Dumb question - where does one buy poultry scissors? That was one reason I was hoping to just cut down one side since cutting with knife is a pain.

Freddie

skihorn

Auntie: So, I take it you are cooking it indirect? Intersting. This time I am going direct as that seems to be the more traditional method, but I will have to try your method and compare.

Freddie

Fire Walker

Scissors can be mail ordered or bed, bath and beyond has a couple to choose from Wistof or Hinkel make a good scissor. Its the the only way to fly with spatchcocking.

AuntieEgger

I cook it direct with no plate setter but I guess you could say indirect because of the drip pan. I don’t want the drippings to go onto the coals as it can cause a rancid taste to the chicken.

The Naked Whiz

You can buy poultry shears at Target or BBandBeyond, for example. You don't need expensive fancy one.

Not sure why you would want to leave the backbone on. Somebody then gets a nasty old backbone on their breast. I cut it out and toss it, but of course, you could save it for stock.

I do mine direct on a raised grid at 350-400 for an hour. I never measure the temp as they always come out just right. Once you do a few birds and see how things go, you won't need to take the temp either.

I don't turn the bird because I'm lazy. If I want crispy skin, I spatchcock the bird and then leave it in the fridge uncovered for 48 hours to dry the skin. Oil it up before cooking and you should have some fine skin.

Good luck!