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Spatchcock Chicken

Unknown
Unknown
edited November -0001 in EggHead Forum
Is there an advantage to doing a spatchcock chicken? It seems to me that it would be hard to handle. As far the way it cooks, I don't see how there would be any difference whether it was spatched, or if it was cut into 2 halves.
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Comments

  • ronbeaux
    ronbeaux Posts: 988
    Zigster,
    Why take all the fun out of it. Leave it spatched and be careful turning it. It even looks good while you cook. When we are camping we just hack one almost in half, throw on some seasoning and slap it on the grill. Turn it a few times to get it good and browned, then pull it off and tear into it. And yes some don't make it through intact.[p]My 2 cents
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  • stike
    stike Posts: 15,597
    Zigster,
    the breasts and breast skin stays together. skin won't pull back from the edge or get burned, etc. [p]dunno if that's a big deal or not.[p]
    ed egli avea del cul fatto trombetta -Dante
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  • Clay Q
    Clay Q Posts: 4,486
    Zigster,
    A few of the advantages over the usual "split the chicken in two" are;[p]It is a traditional initiation and bonding ceremonial cook with the egg.[p]Creats a better looking presentation at the table- impresses your guests.[p]Somehow, someway, mysteriously the chicken turns out juicier than any other method.[p]It's gourmet, unique, brazen and a little shocking when spoken of. [p]And its just plain FUN! [p]
    [p]
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  • Saucy Sue
    Saucy Sue Posts: 79
    ronbeaux, One you go spatch, you never go back!!! I like beer can chicken, but I like the taste of spatcocked chicken better. I think that everything gets a litte crispier, and what ever rub you put on it tends to coat it more. The inside of the chicken is were the flavors of the rubs meet the meat. When you do a beer can chicken, I think the flavor comes from the steam that is created by the beer in the can.

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