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Butcher spatchcoked my chicken backwards... what to do? HELP

I asked the butcher to "butterfly" my chicken this afternoon for me so I wouldn't have to fool with it.  Mistake.  Apparently he did it backwards.  Maybe this is common and I'm an idiot, but I've never seen this before.  He removed the breastbone instead of the backbone.  The way the chicken is sitting, if I lay it flat the breasts will be sort of underneath and to the sides of the chicken while the legs and thighs are sort of on top.  How will this affect cooking?  Seems like the breast could easily overcook in the position its in and the legs and thighs undercook.  I was planning on cooking 375 with a raised grid.  Should I go indirect now?  SMH... should've just done it myself. 


  • imagehere's a pic
  • And...go ahead and find another butcher. :))
  • Mother friggin Whole Foods.  
  • Spatchcock it and split it after cooking - he did you a favor ! 
  • MayberryMayberry Posts: 654
    Lol...that's what you get for letting a hippie cut your meat for you!
    Athens, GA
    Large BGE and a Kamado Joe Jr.  Perfect pairing!
  • Yeah, only let professionals handle your meat.
    Flowery Branch, GA  LBGE
  • doubledouble Posts: 1,214
    Cook it! Still tastes like chicken.
    Lynnwood WA
  • BotchBotch Posts: 6,360
    Okay Sholedc, I'm sure its not funny to you (right now) but I cannot stop laughing!   :))
    I'd recommend cooking it skin-side down, indirect, so the breasts are facing up, even if naked.  And as Que N Brew said, find another butcher!  
    Live fast, die young, and leave a well-marbled corpse.  
    Ogden, Utard.  
  • CanuggheadCanugghead Posts: 6,196
    edited February 2013
    Wondering if it can be twisted into 'leaping frog' ... tie the split breast halves together with butcher twine?
  • nolaeggheadnolaegghead Posts: 26,712
    Cook it just like it is.  Then report back (of course after measuring the thigh and breast temps) so we can learn from this.
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • Solson005Solson005 Posts: 1,911
    I have done that myself when I first started spatchcocking.  :-B

    I cooked it the same way raised direct, no flip and had the same great results as always..
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • td66snrftd66snrf Posts: 1,367
    Buy a pair of poultry shears.
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
  • Go talk to the head butcher and store manager at Whole Foods, tell them what happened, get a refund, and another butcher! There are a lot of places to get organic, free range chicken, beef, pork.
  • haha... some of these responses are cracking me up.  Anyways I just ended up taking the backbone out myself and cooking it in halves.  Crisis averted.  Turned out just fine.  Easy fix, but I didn't have any shears so thats why I was sort of panickicking.  But regular scissors worked fine.  For the record, I searched the internet about a "reverse spatchcock" chicken and what little I found said that it turns out good cooking it like normal. Thanks for the responses! 
  • My first few spatchcocks i was following the directions on how to prep the bird and removing the breast bone.  Well, i got away from that.  The good thing about removing it is it makes it very easy to divide the chicken up before serving.  For a while i was mangling the bird to get the breasts apart.
  • thetrimthetrim Posts: 5,720
    sholedc said:
    Mother friggin Whole Foods.  
    Bet they'd know how to "roll a doobie!"
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • BYS1981BYS1981 Posts: 2,530
    definitely get a new butche wholefoods does have a nice beer selection tho.
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