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I have the same....phenomenon. The whole at the bottom is like Badger; He don’t care.

I've never flipped a spatchcocked chicken over, I just let it ride. Anyone do this to make crispier skin?

I think of a chicken as a football. When you cook in a beer can or upright (I did many times), you're kicking the football. When the bird is laying down cooking, it's the football ready to snap. Both can have uneven cooking times for white and dark meat. Spatchcockin (deflating the ball) for me...