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oven stuffer chicken: spatchcock? direct/indirect?
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SmokeOrFire
Posts: 49
I've been searching the forum but for the life of me can't find what to do with these larger chickens. Seems like the consensus for fryer chickens (3-4 lb) is to spatchcock and cook direct. However for a 7-8 lb roaster which gives the best result?
Spatchcock+direct?
Spatchcock+indirect?
Whole+indirect?
Spatchcock+direct?
Spatchcock+indirect?
Whole+indirect?
Comments
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My preference for larger birds is to seperate the dark and white meats so that I can pull the breasts off the fire earlier than the dark meat, which takes a little longer, thereby not drying my breasts out. Just a personal preference. Otherwise I struggle with dried breasts in trying to get the dark finished.
Do mine at 375 to 400 direct, and love the flavor! We do lemon pepper the most. -
By separate the dark and white meats, do you just mean you quarter the chicken and cook the parts separately (probably with the legs/thighs closer to the hot spot on the grill)?
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SmokeOrFire
I had some great results cooking inverted
Steve
Caledon, ON
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