Ok, tried a whole 7.5 roaster last night. Spatchcocked and butterflied. Took only 1 hour to cook a whole chicken and it was tender, juicy and delicious !! The sliced breast meat didnt need a knife, it cut with the side of your fork and the dark meat was fantastic. MMMMMMMMMM Only thing is you cook it cut side down, skin side up without flipping. Although the skin was nice and brown it was a bit tough. Next time I am going to try raising the temp and flipping the chicken at the very end and trying to crisp the skin. I have seen some posts saying put the chicken in the fridge overnight after spatchcocking to let the skin dry out..I didnt do that so dont know if it made a difference? Actually, I dont do this when cooking skin on thighs and legs so it most likely just needed to flip at the end. But as a way of cooking a whole chicken, it came out great ! ! Anyone cook this method and if so, how does the skin come out? Any suggestions?
Looks great! I love spatchocking chicken. It is one of the best ways I have found to cook them and once you do it it only takes a minute or two the second time aroun. I leave mine connected and just pull out the keel bone so it lays flat. Then cook it with the thighs towards the heat as it takes them way longer to cook than the breast meat. In the last ten minutes of the cook I crank the air all the way open flip it and crisp the skin on the weber. On my kamado I cook the indirect but will run the temps up to 550 and crisp it that way
Sounds like cranking and flipping is the answer. I did remove the keel bone as well but butterflied it to make sure it would fit (bring a larger bird)....DUH it would have fit anyway
The skin is a common problem. Maybe because I grew up on Buffalo wings, I have a difficult time not being super picky about the texture of poultry.
Its the method of cutting the chicken to lay flat. Here is a ssot with a good video of cutting... http://www.nibblemethis.com/2009/04/spatchcock-chicken.html
Looks good. I make the Webers tipsy chicken recipe using the breasts on the ribs and flattened. The skin gets lifted and seasoned underneath. Towards the end of cooking, the maple bourbon glazes gets put on. I think it is one of my most favorite chiken recipes. I would like to try brick chicken at some point.
So, you fold the thighs under? You also use indirect....I almost went that direction as I thought the chicken might dry out more on direct, but that was not the case. I did have the grate raised to the lip of the egg though.
So this is kinda like brick chicken on a grill? been a while since I made one - will be on the list of things to post here
