Spatchcocked Henny's

First time tackling the "Cornish Hen's".

Went ahead in the direction of spatchcock.  In my brief time with my EGG, I have been able to cook two spatchcock chickens and thought that they were the best chickens that I have cooked.  So my SWMBO has been wanting to try the Hen's and after researching the expertise of the EGGheads figured I would give it a go. 

I was somewhat rushed with work travel this week and did not prep as I would have liked.  Spatchcocked, patted dry, salt and then sit in fridge for 24 hrs.  They were in the fridge for......about an hour.  I was able to salt the outside as well as under the skin. Hoped for the best.

Here was the start of the spatchcock, then took out the ribs and cut the membrane to help lay the bird flat. 

 




Set up the EGG with AR using the Extender rack and Rockwood lump (I like Rockwood a lot but it sparks when lighting like a 4th of july sparkler - like my WGWW in comparison) .  Took advice from others, and went raised direct @ 400 (dome temp).  I put the birds skin down for the first 5 min, just until i saw definitive grid marks.  Flipped the birds skin side up and cooked them the rest of the way.  Pulled when my Thermopen read at least 165 in breast and thighs. 

I will say my exterior lighting is horrible and my picture planning is horrible.  2kids under 3 and one has moved to his big boy bed and enjoys his freedom.  So I don't have any pics during the cook.  I actually only have the plated shot.  The SWMBO made some butter, garlic and rosemary bread, which I threw on the EGG in the final 5 min.  Also she prepared a salad with poppyseed dressing.  So good.

Here it is...


Great Hump Day dinner!!!