First (and maybe last) Spatchcock Chicken

KC_Steve · October 2016

Did my first spatchcock chicken today. 375-ish direct (not raised) on my MBGE. Didn't turn. Seasoned with Dizzy Dust. Like when I did a Sitten Chicken, I didn't care for the mess of carving up a chicken. My Egg does a fantastic job with chicken leg and breast quarters. I like that they are easier serve, since there is no additional work from grill to plate.

tikigriller · October 2016

Sure looks awful good from here!!

HeavyG · October 2016

I'm also not a fan of spatchcocking.

If I'm not rotisserie-ing a whole bird I prefer to at least cut them in half. Easier to arrange/manage on the grill and on the plate.

yljkt · October 2016

Best part about the leftover bird is stripping off that already smoked meat and using for sammiches and enchilladas, etc. YMMV

BilZol · October 2016

KC_Steve said:

Did my first spatchcock chicken today. 375-ish direct (not raised) on my MBGE. Didn't turn. Seasoned with Dizzy Dust. Like when I did a Sitten Chicken, I didn't care for the mess of carving up a chicken. My Egg does a fantastic job with chicken leg and breast quarters. I like that they are easier serve, since there is no additional work from grill to plate.

Cook looks great. I agree with you. I still get whole chickens but I break them down before I cook them. Too much waste if you don't. I use the backs and such to make a chicken stock while I'm cooking the rest of it plus it's easier to serve once done.

KC_Steve · October 2016

Man, once I pull something off the grill, I'm just ready to eat!

I know that the few leftovers won't make it past the 2nd half of tonights game.

Little Steven · October 2016

KC_Steve said:

Did my first spatchcock chicken today. 375-ish direct (not raised) on my MBGE. Didn't turn. Seasoned with Dizzy Dust. Like when I did a Sitten Chicken, I didn't care for the mess of carving up a chicken. My Egg does a fantastic job with chicken leg and breast quarters. I like that they are easier serve, since there is no additional work from grill to plate.

Isn't carving into quarters just three knife strokes?

BilZol · October 2016

Here's what you lose when you don't break your chicken down. This is the 'leftovers' from two chickens I just broke down. It'll be barley soup tonight with the chicken riding in the brine right now waiting on me.

gdenby · October 2016

The spatch looks fine. But if you tossed the carcass, as @BilZol shows, there goes your chance for some really good stock.

If you start making your own, you'll never go w. store bought again.

xfire_ATX · October 2016

I did two chickens recently- (1) whole upright (1) spatchocked. I didn't see any difference in the two. They were both moist and good.

One thing that has been disappointing and I noticed with this cook is the 'lack of "smoked" flavor. While I dont make my own stock like @BilZol, I used to give the carcass' to my NOLA Chef Neighbor who made 'smoked' stock for his Gumbo. I was using RO but have switched to Mesquite Lump and have noticed a general lack of smoke flavor. I havent been adding any additional wood other than the lump but now considering.

Image: https://us.v-cdn.net/5017260/uploads/editor/to/qnqq2cgfotq2.jpg

Little Steven · October 2016

xfire_ATX said:

I did two chickens recently- (1) whole upright (1) spatchocked. I didn't see any difference in the two. They were both moist and good.

One thing that has been disappointing and I noticed with this cook is the 'lack of "smoked" flavor. While I dont make my own stock like @BilZol, I used to give the carcass' to my NOLA Chef Neighbor who made 'smoked' stock for his Gumbo. I was using RO but have switched to Mesquite Lump and have noticed a general lack of smoke flavor. I havent been adding any additional wood other than the lump but now considering.

If you want a noticeable difference invert that bird.

THEBuckeye · October 2016

My butcher does it.

No muss. No fuss.

Need to do it raised at 375 to temp IMHO.

As far as smoke, I'll add apple chips, or, just go with Rockwood. Plenty of smoke.

Ladeback69 · October 2016

THEBuckeye said:

My butcher does it.

No muss. No fuss.

Need to do it raised at 375 to temp IMHO.

As far as smoke, I'll add apple chips, or, just go with Rockwood. Plenty of smoke.

I agree on raised at 375 to get a crisper skin and wood chips work better for chicken and fish. I have found out if you want more smoke flavor smoke the chicken low around 250 for the first part of the cook and then bring up the heat to 350 - 375 so it won't be so rubbery.

Now I haven't done a whole chicken or a lot alone a spatchcock one in a long time. I feel the wing is a waste of time to eat so I just get breast, legs and thighs, brine them or marinade them and cook like I say above. Now this weekend I had some of the moistest boneless chicken breast I have ever done on the egg. I used my Little Griddle and seared the chicken first then finished it by grilling it while cooking veggies for fajitas.

gmac · October 2016

I find the easiest thing to make carving easier, assuming the OP is looking to carve slices from the bird and not chunk it is to remove the wishbone. A couple quick slits and you can pull it out before cooking which allows you to slice the breast much easier.

I believe Pepin addresses this somewhere but I don't have a link to the video. I am sure someone else might.

Or don't do spatchcock again, no reason you have to if you don't like the end result. I love the knife work so I look forward to carving but I know others don't.

HeavyG · October 2016

xfire_ATX said:

I did two chickens recently- (1) whole upright (1) spatchocked. I didn't see any difference in the two. They were both moist and good.

One thing that has been disappointing and I noticed with this cook is the 'lack of "smoked" flavor. While I dont make my own stock like @BilZol, I used to give the carcass' to my NOLA Chef Neighbor who made 'smoked' stock for his Gumbo. I was using RO but have switched to Mesquite Lump and have noticed a general lack of smoke flavor. I havent been adding any additional wood other than the lump but now considering.

Add some chunks (not chips) of flavor wood to your coals to generate more smoke.

Focker · October 2016

It can get frustrating when you're hacking in to bone, and not cutting through the joints. Many of vids out there, that show proper technique.

Removing the wishbone is a good tip.

The extra fat, bones, etc is insulation, and keeps the bird moist if left intact.

The drippings off the spit can be used to roast root vegetables in a drip pan underneath.

I prefer birds whole, on a spit, and making stock with the entire rubbed and smo-grilled carcass. Much better flavor than tossing in raw parts.

rmr62 · October 2016

I used to spatch chicken, but have changed to doing raised direct at 375-400 with a whole bird. The back left in sort of serves as the plate setter---in a sense---and don't have to cut and all that. Otherwise, rubs, etc, are exactly the same and I get excellent results

rmr62 · October 2016

gmac said:

I find the easiest thing to make carving easier, assuming the OP is looking to carve slices from the bird and not chunk it is to remove the wishbone. A couple quick slits and you can pull it out before cooking which allows you to slice the breast much easier.

I believe Pepin addresses this somewhere but I don't have a link to the video. I am sure someone else might.

Or don't do spatchcock again, no reason you have to if you don't like the end result. I love the knife work so I look forward to carving but I know others don't.

I think you are referring to the Jacques Pepin Chicken Gallotine/Ballotine video. Excellent for deboning, but first step he shows is to get the wishbone out. He is the master in my book

saluki2007 · October 2016

I've done a lot of low and slow chickens and then pulling them instead of slicing. Takes longer obviously, but seems to get the right amount of smoke. There is just something I like better about pulled chicken as opposed to sliced.

First (and maybe last) Spatchcock Chicken

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