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[FF] Spatchcock Chicken-Revisited

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Jun 15, 2020 - 7:53:58 AM
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rinemb

USA

12400 posts since 5/24/2005

Anytime I manage to get an "atta-boy" from my wife, I figure its worth sharing, because those attaboys are hard to earn. And she loves her chicken!
I have been doing the spatchcock method off and on for some years, after learning about it here on BHO.
Its simple and quick cooking and hard to not yield at least decent results.

What I did, or should have done:
-Rinse and dry off bird (mine was about 5 lb) with paper towels. Then cut out back bone with poultry shears. (I like cooking smaller birds, but one was not available)
-Recipe called for dry-brining the butterflied chicken overnight by well salting skin. On a wire rack placed in a shallow baking pan, put in the fridge over night or so to pull out moisture from skin. (I did not have time for overnight, so I dry-brined for 4 or so hours in fridge. A fair amount of free liquid was extracted, though.)
- Now prepare by, Wiping off any remaining salt crystals, or as much as you can.
-Season both sides of bird as desired with rubs or spice blends or S&P. *(Be careful with the salt, as I did season with too much salt in the cooking seasoning.)
-Using my BGE set steady to 350*F/175*C, indirect, and raising cooking rack a bit higher to get "skin-side-up" bird above base of lid, I dropped in one 2"x3" chunk of wood (apple). Cooked for about 1.5 hours, until temp read 165*F/75*C in middle of breast. The deep thigh check was higher.
Results....
-The entire chicken was incredibly moist and tender. The skin was just a "knat's patuti" from being true crispy, but was far from being rubbery. So had I time to overnight or all day dry-brine, I am sure it would have been.
-Served chicken with cucumber salad, heavy bread chunk (heated through in gasser), and salt-crusted baked potatoes from the gasser.
And, yes. Between the cold beer and the hunger, I forgot to take a pic.
Brad

...I pretty much used the guy on youtube "bbqbudda" for this, as my computer was at the office for my spatchcock recipe...

Jun 15, 2020 - 8:10:18 AM

1681 posts since 4/22/2018

Sounds great Brad. I love to use applewood on the smoker. When you spatchcock the bird, do you receive the breastbone along with the spine? I don’t know if it’s the ease of carving I like, or the satisfaction of popping the breast bone out the most.

Jun 15, 2020 - 9:26:28 AM
Players Union Member

rinemb

USA

12400 posts since 5/24/2005

quote:
Originally posted by Wet Spaniel

Sounds great Brad. I love to use applewood on the smoker. When you spatchcock the bird, do you receive the breastbone along with the spine? I don’t know if it’s the ease of carving I like, or the satisfaction of popping the breast bone out the most.


 I have not done that with the breast bone.  I seem to vaguely recall a vid on it or perhaps it was described here.  Either way, please describe the technic of removing the breast bone as well. Thanks. Brad

Jun 15, 2020 - 10:15:10 AM

272 posts since 4/27/2020

In my experience spatchcocking is simply butterflying the chicken - nothing to do with spices, rubs, marinades, etc. Cut out the neck, and either break or remove the keel bone.

Having said that, brining is a great thing which helps the bird retain moisture. I use a 16:1:1 ratio of water:kosher salt:brown sugar. I have a ton of similar brine recipes calling for whiskey, scotch, apples, peaches, molasses, bay leaves, rum, cinnammon sticks, etc., but I've never been able to tell the difference. Maybe I just have an unsophisticated palate.

In any case, the bird cooks much faster when spatchcocked. Bone side down for most of the time, then meat side down near the end. Careful with the legs.

I do the same thing when cooking a half chicken in a skillet, rather than a whole bird on a grill.

Jun 15, 2020 - 11:04:30 AM

1681 posts since 4/22/2018

quote:
Originally posted by rinemb
quote:
Originally posted by Wet Spaniel

Sounds great Brad. I love to use applewood on the smoker. When you spatchcock the bird, do you receive the breastbone along with the spine? I don’t know if it’s the ease of carving I like, or the satisfaction of popping the breast bone out the most.


 I have not done that with the breast bone.  I seem to vaguely recall a vid on it or perhaps it was described here.  Either way, please describe the technic of removing the breast bone as well. Thanks. Brad


https://youtu.be/O7SR2CJl_eA

i had to post a link to a video Brad as I couldn't work out a description that would have made any sense !!  Hopefully a picture paints a thousand words.

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