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Spatchtaters and new wok

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Legume
Legume Posts: 14,638
edited August 2015 in EggHead Forum
cooked a spatch chicken tonight with sliced Yukon golds and sweet onions tossed in evoo and fresh rosemary below the chicken. Kept it simple, but this was the first time I cooked the potatoes under the chicken for the duration and let all of this drippings soak in.  First time, won't be the last.


My new wok got here from the Wok Shop in SF, so I seasoned it with some flaxseed oil.


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Comments

  • theyolksonyou
    theyolksonyou Posts: 18,459
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    I've done veggies under a pork tenderloin many times, now I need to do chicken!

    that woks gonna get blacker and blacker with use. I really need to man up and break mine out. 
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  • bgebrent
    bgebrent Posts: 19,636
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    Looks to be delicious!  I did spatched chicken over veggies and the veggies finished greasy. How did you like yours?
    Sandy Springs & Dawsonville Ga
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  • Hawg Fan
    Hawg Fan Posts: 1,517
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    Nice.  I've had good luck using the same method.  I gotta try those Yukon Golds.

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
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  • Legume
    Legume Posts: 14,638
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    @bgebrent they weren't too greasy, just like I had cooked them with some butter.  Great flavor.

    @theyolksonyou I'm looking forward to using the wok.  I have a smaller one with a plastic handle that I can't use on the egg, now I just need to get a spider and get cooking.
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  • OmahaOne
    OmahaOne Posts: 154
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    That's one plump looking bird..  Nice
    XL BGE - Indianapolis, IN
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  • texaswig
    texaswig Posts: 2,682
    edited August 2015
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    That bird does look good. Now let's see some woking Homie. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • bgebrent
    bgebrent Posts: 19,636
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    Thanks @Legume, I'll try again.
    Sandy Springs & Dawsonville Ga
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  • SGH
    SGH Posts: 28,795
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    Great looking grub my friend. Solid all the way around.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Eggpharmer
    Eggpharmer Posts: 486
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    @Legume
    Try some squash and zucchini like that next time. They are excellent
    Austin, TX
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  • Legume
    Legume Posts: 14,638
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    Eggpharmer said:
    @Legume
    Try some squash and zucchini like that next time. They are excellent
    Yes, this I have done, although have found the family doesn't like squash that smokey, we usually like more of a grilled, al dente cook for zucchini, etc.  I probably need to revisit this and just add it later in the cook, maybe in a grill basket to get a little of the love from the chicken drippings just before pulling the chicken, then cook it hot while the chicken rests.
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  • Mantoothian
    Mantoothian Posts: 85
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    Everytime I cook veggies under my chicken everything tasty great, but I can't get the chicken skin crispy. Any idea how to get the best of both worlds?
    Denver, CO
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  • northGAcock
    northGAcock Posts: 15,166
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    Man I love the concept of Spatch taters/ vegetables....but I have to admit, I am much more open to beef cooks with this methodology as opposed to Chicken. That yard-bird scares me from a Salmonella risk. I know it gets it up to temp, but have always been told never to store chicken over other items. It always goes on bottom. I just have that in my head with the cook. That said, looks fantastic. I love to place veggies in the drip pan when I do beef ribs. Same concept....all good.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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