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BGE Making N/Y Resolution Doable

GalanteNate_OneEa
GalanteNate_OneEa Posts: 967
in EggHead Forum
I forgot just how good whole chicken comes off the egg. We’ve been eating pretty healthy, and the flavor and juiciness of this bird makes it easy to stick to.  

Deboned the breast, left the legs and wings in, raised direct skin down on the AR @375ish, pulled @155F in the breast, and let it rest tented with foil.  

Home run for sure.


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Comments

  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,909
    Never seen a bird cooked like that. Looks great!
    Snellville, GA


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  • GalanteNate_OneEa
    GalanteNate_OneEa Posts: 967
    Eggdicted_Dawgfan said:
    Never seen a bird cooked like that. Looks great!
    Thanks much @Eggdicted_Dawgfan !

    I use to spatchcock them but I’ve found some issues that I wanted to avoid.

    I do it this way to make it easier, in my opinion, to get all of the breast and tender meat without having to pick the carcass clean.  Not only do I season under the skin, but I have all of the extra surface and tenders that I can season too for more flavor. Plus it becomes uniform in thickness to help cook evenly. It only takes a minute to do just about the same as clipping the spine out, so why not, right?
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  • NewbeeMinimax
    NewbeeMinimax Posts: 174
    Great cook. I learn something new here. Thanks for sharing. 
    Bucks County, PA
    Minimax, XL, Flameboss 200, Roccbox

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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,661
    That looks awesome.  I love chicken on the egg!!
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,909
    That sounds like very good logic to me. Definitely going to try this with the next bird. Unfortunately my knife skills lack significantly 
    Snellville, GA


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  • GalanteNate_OneEa
    GalanteNate_OneEa Posts: 967
    NewbeeMinimax said:
    Great cook. I learn something new here. Thanks for sharing. 
    Thanks much @NewbeeMinimax we all do, that’s the best part of this group!
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  • GalanteNate_OneEa
    GalanteNate_OneEa Posts: 967

    Eggdicted_Dawgfan said:
    That sounds like very good logic to me. Definitely going to try this with the next bird. Unfortunately my knife skills lack significantly 

    It’s too easy and it gets easier with time.

    https://m.youtube.com/watch?v=Ku5p1CcGn70&time_continue=8

    Good luck, post pics!
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  • Mattman3969
    Mattman3969 Posts: 10,458
    GalanteNate_OneEa said:
    Eggdicted_Dawgfan said:
    Never seen a bird cooked like that. Looks great!
    Thanks much @Eggdicted_Dawgfan !

    I use to spatchcock them but I’ve found some issues that I wanted to avoid.

    I do it this way to make it easier, in my opinion, to get all of the breast and tender meat without having to pick the carcass clean.  Not only do I season under the skin, but I have all of the extra surface and tenders that I can season too for more flavor. Plus it becomes uniform in thickness to help cook evenly. It only takes a minute to do just about the same as clipping the spine out, so why not, right?
    Glad to see I’m not the only one deboning a spatched bird.  Makes it so much easier to cut at serving time and it cooks quicker.  You can season from both sides.  I usually just leave leg and wing bones too.  You gotta have the handles to eat those pieces.   

    Nice job on the bird.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • GalanteNate_OneEa
    GalanteNate_OneEa Posts: 967
    Mattman3969 said:
    GalanteNate_OneEa said:
    Eggdicted_Dawgfan said:
    Never seen a bird cooked like that. Looks great!
    Thanks much @Eggdicted_Dawgfan !

    I use to spatchcock them but I’ve found some issues that I wanted to avoid.

    I do it this way to make it easier, in my opinion, to get all of the breast and tender meat without having to pick the carcass clean.  Not only do I season under the skin, but I have all of the extra surface and tenders that I can season too for more flavor. Plus it becomes uniform in thickness to help cook evenly. It only takes a minute to do just about the same as clipping the spine out, so why not, right?
    Glad to see I’m not the only one deboning a spatched bird.  Makes it so much easier to cut at serving time and it cooks quicker.  You can season from both sides.  I usually just leave leg and wing bones too.  You gotta have the handles to eat those pieces.   

    Nice job on the bird.  
    Thanks much @Mattman3969 all good points!
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