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My best spatchcocked chicken ever
Little Steven
Posts: 28,817
Unfortunately it fell apart while taking it off. Garlic, DP regular and olive oil. Then a nice coating of cornstarch.
Steve
Steve
Steve
Caledon, ON
Comments
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I've never used cornstarch before...what does it do to the chicken? Another silly question, did you put it on at the start of the cook or some other time?
Thanks -
egger66,
It helps the skin crisp. Rub and spice, let it sit, rub with oil, more seasoning then the starch. Very crisp skin. Baste once with the oil from the drip pan.
SteveSteve
Caledon, ON
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That looks great, Steven! Nice and crispy I'm bettin' due to that cornstarch........
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you should get some tongs
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Looks pretty tasty, Steven. I see you're a leg man
Brian -
Good looking cook Steven!! :woohoo: I love the Spatchcocks! Always moist and tender! Nice job.
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Thanks...cant wait to try it
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Nice chicken !! if it tasted as good as it looks it should have been a real good meal.
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I thought Sparky made you a shovel/ spatula :laugh:
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Looks great Steven, did my first spatchcock this weekend with butt rub and turned out great.
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The chicken looks nice and crispy Steve, got to try that next time. When I pull my spatchcock, I use a wok spatula to support the bottom. btw, what's that veggie, rapini?canuckland
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Steve
Se vé delicioso........please post times & temps. don't want to miss the details...Gracias mi amigo!!! -
Very good idea Steve! I bet the shin just popes. What kind of greens you got there sir? And you know you done good when i falls apart getting it off the grill!
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Thanks Michelle.
My mom had one of those old style sifters that could lay down a light coating of corn or potato starch. Couldn't find it so the cornstarch got on a little thick.
Really crisp skin.
SteveSteve
Caledon, ON
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JL,
I used the persimmon on it too. It was awesome. The grens are steamed kale with slivered garlic in chicken stock with butter.
SteveSteve
Caledon, ON
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What did you think about the simmon? Did you see my reply to you on my post last night?
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Beli,
400* indirect about 40 minutes with persimmon.
SteveSteve
Caledon, ON
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JL,
Sorry my internet is so slow I keep getting dropped off. I did and it is a beautiful mild smoke. It didn't overpower the chicken at all.
SteveSteve
Caledon, ON
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Boss Hogg,
That wasn't my dinner but I do prefer dark meatSteve
Caledon, ON
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Just let me know. You may be the Boma Pimp but I'm the presimmon dealer.
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Little Steven, I'm glad it was your Best!!! You must have made it on the mini!!!
Thanks for LaBomba!!!
Faith
Tampa, FLHappily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
:blink: :huh: :laugh: :woohoo: :woohoo:
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John,
Even in my gasser days I used corn or potato starch.
SteveSteve
Caledon, ON
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Florida Grillin Girl,
No Doll, That was one a large.
SteveSteve
Caledon, ON
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Canugghead,
I took tongs out with me but couldn't find them at the critical time
It was kaleSteve
Caledon, ON
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Looking good Steven!
cheers!
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