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Why Spatchcock Chicken?
thailandjohn
Posts: 952
Just curious why people do their chicken spatchcock rather than just doing chicken halves....... When I need to do a lot of chicken, I find that I could definitely get more halves on my grills then doing it the spatchcock way
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A spatchcock is just two chicken halves still stuck together. When we buy chicken I usually 1/2 spatch them, only two of us and we don't need leftovers.When company is here, may do two full birds spatched, depends on the crowd.If you part them out further, leg/thigh, breast, wing (6 pieces to the bird) I can get three on my MBGE. Thighs/legs go on 10 minutes before the breasts and wings, everything finishes together.The reason to spatch is like beer can chicken, it is presentation, not result.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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A whole chicken is cheapest for me and I can use the whole bird rather than parts getting thrown away. Leftovers get repurposed into chicken salad or other dishes.
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I usually only cook 1 bird for just 2 of us and I spatch because I think it cooks faster and more evenly than a whole bird. And like @Eggcelsior said a whole bird runs me less moola-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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I will do quarters if the thighs fall off when I cut out the backboneXL Walled Lake, MI
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One simple cut and you're there, and, not as much breast leakage (sorry for that).
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That's the way I was told to do it ~:>Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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I think John is talking about spatchcocking and taking the keelbone out and separating the halves.
Steve
Caledon, ON
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I think John is talking about spatchcocking and taking the keelbone out and separating the halves.
Nothing wrong with this. I actually take the keelbone out so it is only held together by soft tissue. Eat one half and save the other for later. -
I do too. I will even do a Suprême de poulet on occasion. :((
Steve
Caledon, ON
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Little Steven said:I think John is talking about spatchcocking and taking the keelbone out and separating the halves.
This works best for me plus it's easier to handle.Charlotte, Michigan XL BGE -
I prefer the halves. Easier to handle. Cut the chicken down the breast and down the spine with shears - no messing with taking any bones out.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Because it's more fun to say "spatchcock"!---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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I do too. I will even do a Suprême de poulet on occasion. :((
Me too LS, Me too. I quarter, sauté skin side with S&P down to get color, flip and braise with stock, cream, and white wine after deglazing with onions. Once cooked through, I add tarragon and dijon mustard to the pan sauce and serve over rice pilaf. One of my favorite dishes. I guess it's technically not supreme, since I done remove the breast from the rib cage to protect the meat. Perhaps more of a Chasseur? -
Sounds good! A sauce supreme is typically made by combining a veloute with stock but yours sounds more heart healthy.
Steve
Caledon, ON
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Little Steven said:Sounds good! A sauce supreme is typically made by combining a veloute with stock but yours sounds more heart healthy.
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Good one! It's funny, my daughter is on a healthy eating kick right now and she took the skin off the ones I did the other night and scraped the residual fat off and ate it. I think Thirdeye was doing thighs a while back, taking all the skins off and scraping them (while raw) and then replacing and cooking. He was getting a lot of fat off the skin. To me, it just melts but whatever.
Steve
Caledon, ON
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i find the breast meat to be juicer if done whole instead of split, i dont buy the whole bird and spatchcock any more but do buy just the whole breast and split it after cooking
fukahwee maineyou can lead a fish to water but you can not make him drink it -
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Eggcelsior said:Me too LS, Me too. I quarter, sauté skin side with S&P down to get color, flip and braise with stock, cream, and white wine after deglazing with onions. Once cooked through, I add tarragon and dijon mustard to the pan sauce and serve over rice pilaf. One of my favorite dishes. I guess it's technically not supreme, since I done remove the breast from the rib cage to protect the meat. Perhaps more of a Chasseur?
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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