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Finally Got Spatchcocked Chicken Dialed in
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dmourati
Posts: 1,268
I have to admit, I've made over a dozen spatchcocked birds on the Egg and never really came away satisfied until a week ago. The big change for me was drying out the bird for 48 hours in the fridge and keeping a temp around 350F. This combo has finally gotten me the crispy skin I've been after.
Tonight I made my favorite spatchcock chicken yet. I've even got the carving down mostly right. Here's a look.
Tonight I made my favorite spatchcock chicken yet. I've even got the carving down mostly right. Here's a look.
Mountain View, CA
Comments
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Looks gorgeous! Trader Joe’s sells spatchcock’d chickens that look great - all nice and flattened, pre-seasoned, and shrink wrapped. Have you ever tried theirs?
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looks like you nailed itXL & MM BGE, 36" Blackstone - Newport News, VA
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Haven't tried TJ's pre-spatchcocked bird. I find nice small ones from my butcher who cryovac's them. I throw them in the freezer on purchase and take one out 3 days in advance of cook day.Mountain View, CA
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Nice work!
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Looks good - Whole Foods sells pre spatchcock Chicks from Bell and Evans. I’ve always had good luck with those, if you don’t want to spatch it yourselfMemphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
I take an odd pleasure in spatchcocking a chicken. Question for the group: When spatchcocking, in addition to the back bone, do you also remove the breast bone, or nah?Maitland, FL
XL BGE since 2019 -
If I have time, I’ll remove the keel bone. Otherwise, I just put my weight on the whole chicken to flatten it outMemphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
I have moved to half-cocked chix-spatchcocked and then split. If you go down this road here is a link: http://www.nakedwhiz.com/halfc.htm
I find that taking out the keel bone first is an easier approach than starting with the backbone.
Half cocked gives you more ways to season it up during the cook-a great plus.
FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
If I'm going to bother to cut up a whole bird I've been cutting them in half rather than just spatching - easier to fit and move around the grill and to treat/season them differently if desired.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk
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dmourati said:I have to admit, I've made over a dozen spatchcocked birds on the Egg and never really came away satisfied until a week ago. The big change for me was drying out the bird for 48 hours in the fridge and keeping a temp around 350F. This combo has finally gotten me the crispy skin I've been after.
Tonight I made my favorite spatchcock chicken yet. I've even got the carving down mostly right. Here's a look.Maitland, FL
XL BGE since 2019 -
mEGG_My_Day said:Looks good - Whole Foods sells pre spatchcock Chicks from Bell and Evans. I’ve always had good luck with those, if you don’t want to spatch it yourselfXL BGE, Large BGE, Small BGE, Weber Summit NGMemphis
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@Briwald, dry the skin with the chicken uncovered.1 LBGE, 1 SBGE, 1 KBQ and a 26" Blackstone near Blackstone, Virginia
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