Sunday Spatchcock

[Pilchard]

Did a young bird today paired with black eyed peas and a cucumber salad from the fall garden. Turned out great!

 

[foodplot]

that bird looks pretty good...i have been wanting to try that but never have....

 

[Pilchard]

It was great! 225 for a little more than 3 hours brought the breast to 165. It was so moist I would have guessed it was brined if I hadn't made it myself.

 

[Bwales95]

The chicken looks really good and it's something I've been wanting to try myself. That cucumber salad with what appears to be feta cheese looks great too!

 

[Forvols]

I started doing whole chickens that way a few years, I think its the best way to do a whole chicken. Also whole chickens are pretty cheap, makes a great meal.

 

[brassmagnet]

Favorite way to do chicken. Split down the back, rub all over it, let it sit in the fridge overnight, I like peach and cherry for smoke, 225 till up to temp then into an aluminum pan wrapped in foil in a cooler for an hour or two under towels. Cut up into pieces or pull the meat and make stock out of the carcass.

 

[BamaProud]

No doubt that is the best way to do whole chickens.

 

[Displaced_Vol]

Really like the spatchcock. Good pair of shears makes easy work of it. Bad pair of shears makes a it a pain in the a$$ but still delicious

 

[redblood]

It does look great. May try one on the smoker this week