Sunday spatchcock chicken

KennyCJR · December 2018

Tried another spatchcock chicken today. Trimmed any excess skin and fat, then seasoned it liberally with chicken seasoning from Salt Lick. I’ll go back to Dizzy Dust on the next one. That’s my usual go to rub for just about everything, but I recently ran out. Cooked using Rockwood, indirect at ~375 until the thickest part of the breast read 165. The skin was decently crispy and the meat was juicy. I didn’t get any pics after the chicken was separated into 6 pieces. It was quickly devoured and bones aren’t pic worthy.

Am I tucking the wings and folding the legs back correctly? I see it done a few different ways, but I can’t find any info on a “correct” way, or if it’s just for aesthetics, so long as everything is relatively flat.

Anyway, thanks for looking.

Image: https://us.v-cdn.net/5017260/uploads/editor/td/0spaig92wj6g.jpeg

td66snrf · December 2018

I'm not sure how you cut your chicken up but get 8 pieces out of a chicken. No matter how you cut it up it looks great. You should be proud.

Mickey · December 2018

Nice cook

Carolina Q · December 2018

Looks good. Consider pointing the legs toward the hinge. It's hotter back there and the legs can take it.

KennyCJR · December 2018

Carolina Q said:

Looks good. Consider pointing the legs toward the hinge. It's hotter back there and the legs can take it.

That makes sense. Thanks!

KennyCJR · December 2018

td66snrf said:

I'm not sure how you cut your chicken up but get 8 pieces out of a chicken. No matter how you cut it up it looks great. You should be proud.

We cut the whole wing from the breast, leave the breast whole, and we serve the leg and thigh together. So, we could get 8-10 pieces, but typically only go for 6.