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Spatchcock Chicken

Egglicious
Egglicious Posts: 150
edited November -0001 in EggHead Forum
Hi all, I am going to spatchcock two chickens on the large. The chickens I have to use are 6.5 lb. roasting chickens. Just was wondering if these will cook alright with that method. Also will they be done in about one hour.


Happy Egging,


js
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Comments

  • civil eggineer
    civil eggineer Posts: 1,547
    Given that cook time I would recommend indirect at 375 to 425 dome temp.
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  • Egglicious
    Egglicious Posts: 150
    I have always followed Naked Whiz way of cooking, 350 dome direct, and dont turn the bird. These roasting chickens are a bit bigger.
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  • Buckethead
    Buckethead Posts: 285
    Do you have a way to inject marinade? (water, salt is ok) These are HUGE birds that lend themselves to be tough. They will take some extra time and care, so don't try to hurry them. Watch your internal temps along with your egg temps. Breast meat will cook quicker and will tend to dry-out before the thighs finish. My suggestion for the future is to buy smaller birds 3-3.5 lbs.
    Good luck
    Doug
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  • Darnoc
    Darnoc Posts: 2,661
    Trust your Polder or whatever thermometer that you are using.They don't lie.

    Just a tip and I think most of the forum will agree would be to use a fryer instead of a roaster.You will have a better finished product.
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  • Rascal
    Rascal Posts: 3,923
    With birds of that size I'd plan on at least 1:30. Some here are cooking their yard birds @ 500° and I doubt that an hour would work even at that temp.
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
    Since you all ready have the roasters use them but don't think you will have them ready in hr. without burning them. Turn your fire down and let them cook apart. I do mine at 275 to 300. As Darnoc said trust therm. 165 to 170 degrees at the coldest part of the breast. No more that that.
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  • Egglicious
    Egglicious Posts: 150
    Yeah, I agree. I normally use smaller birds, My sister in-law bought these. Should I cook them slower, with a lower temp.?
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  • Egglicious
    Egglicious Posts: 150
    Should I use direct or indirect method? I usually use direct when I cook spatchcock chicken.
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
    I always use indirect BUT have seen some good looking birds direct. With the big birds like that I think I would do indirect. Let them cook longer and not dry out the outside as much as direct might. Just me thinking! :pinch: lol
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  • Lab Rat
    Lab Rat Posts: 147
    I have always used direct, raised grid when doing spatchcock chickens at about 375 degrees. I typically let them go 45-60 minutes breast up, then flip them and go another 15-25 minutes breast down to crisp up the skin. Use some apple or cherry wood.

    I find it really difficult to overcook chicken in the BGE (so far, anyway)! I think leaving them on a little longer helps a lot with the skin.
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