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In Reply to: Re: Spatchcock or beer can chicken posted by D'Judge on March 20, 2013 at 17:20:50:
I do Spatchcocked chicken all the time. Itís butterflying the whole chicken and cooking it spread eagle, so to speak.
Basically, you start by removing the spine. You cut up each side of the spine, end to end, to remove it. Easy with poultry shears.
I then remove the keel or breast bone and the ribs (not necessary to remove ribs, just something I do). I also trim off large clumps of fat.
Season the bottom and the exterior. I also gently loosen the breast skin and season the breast under the skin.
I cook it meat down/breast up at 275/300 degrees until 165 in breast. Sauce last 15 minutes.
I then rest and cut the chicken in half, then cut each half into portions, legs, thighs, wing, each breast in half.
I do a few more things flavor wise, but these are the basics.
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