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BGE Making N/Y Resolution Doable
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GalanteNate_OneEa
Posts: 967
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.
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.
Comments
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Never seen a bird cooked like that. Looks great!Snellville, GA
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Eggdicted_Dawgfan said:Never seen a bird cooked like that. Looks great!
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? -
Great cook. I learn something new here. Thanks for sharing.Bucks County, PA
Minimax, XL, Flameboss 200, Roccbox -
That looks awesome. I love chicken on the egg!!Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
That sounds like very good logic to me. Definitely going to try this with the next bird. Unfortunately my knife skills lack significantlySnellville, GA
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NewbeeMinimax said:Great cook. I learn something new here. Thanks for sharing.
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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! -
GalanteNate_OneEa said:Eggdicted_Dawgfan said:Never seen a bird cooked like that. Looks great!
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?
Nice job on the bird.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Mattman3969 said:GalanteNate_OneEa said:Eggdicted_Dawgfan said:Never seen a bird cooked like that. Looks great!
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?
Nice job on the bird.
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