Help with spatchcock chicken

HuevoLoco · August 2008

I've always done it beer-can style and would like to try the spatchcock method tonight. Can someone tell me how to go about cutting the bird? I also need advice on time and temps in a large BGE.

Thanks!!

Mike in Abita · August 2008

I just cut the backbone out. Then lay it flat, and season under the skin with your rub of choice. I go 375 till it's 165 in the breast.

Check out the Whiz he does a mean spatchcock.

http://www.nakedwhiz.com/spatch.htm

Sorry I forgot the pic.

Buxwheat · August 2008

Place the chicken breast bone side down. Take your kitchen shears and cut right alongside the backbone all the way to the neck. Repeat along the other side of the backbone and remove the spine. Flip the chicken over and press done on the breast bone until chicken is flattened out. Trim away the fat at the tail. Season as you wish and cook 1 hour on raised grid direct @ 450 (breast up). Flip once at 45 minutes for crispier skin.

HuevoLoco · August 2008

I'm off to try it! Thanks for the quick response Mike.

Fidel · August 2008

Like others said, cut both sides of the backbone. Inside the breast is the keel bone. Cut that out by slicing right along the bone and it will pop free with a little pressure. Then the bird will lay very flat.

Broc · August 2008

I snip off the wing tip, since they'll brun during the roasting, anyway -- And I immediately freeze the entire spine, wing tips and neck...

I add to my frozen spines bird-by-bird until I have enough to bones acquired to make stock...

~ B

ric3677 · August 2008

I must be one of the unusual of the group. I only cut along the back bone...I couldn't see why I should take the spine out. It's all part of the chicken. Mine all turn out good. That's the good part about the egg. Hard to ruin a chicken.

Rick

PhilsGrill · August 2008

This is the best way to do it.

http://www.virtualweberbullet.com/butterflychicken.html

East Cobb Eggy · August 2008

Spatchcock is much easier than Beer Butt Chicken.

Check it here.

http://www.nakedwhiz.com/spatch.htm

Greg

Help with spatchcock chicken

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