Spatchcock chicken

Yes love that....you have been moved to the top of my 6 month left to live list!! As soon as I get told I only have 6 months left....there are a whole slew of people that have far less! :devilish:
Excellent. Well, when you get your "6 months to live" notice, shoot me a message and I'll get a packer, shoulder, pork belly and your favorite spirits, we will go out "Fat, Drunk and Happy".
 
You could try letting the chicken sit in the fridge on a rack in a pan or casserole of course, for a day or two before cooking. This dries the skin out. If you don't have time for that then before seasoning dry well with paper towels and then take a blow dryer to it for a few minutes.

This article says to salt it but I don't generally do that.
https://www.finecooking.com/article/perfecting-roast-chicken
 
I tried this tonight.best chicken I think I've had. Very juicy and tastes great. Skin was not rubbery. I used a smoke tube instead of an initial low and slow. Cooked about an hour at °425. If I'd change anything I might try °450 for 45-50 mins to see the difference. Wife made homemade coleslaw, also great!
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Has anybody tried Spatchcock skin side down at about 350 or 375 for crispy skin?
 
I did 2 chickens yesterday ...spatchcocked for 90 min.....the meat was wonderful but the skin was not crisp at all. I am beginning to think that there is no such thing as crispy skin on a smoker... ☹
I've found doing x minutes at 180 and then 425 until done will give you both the smoke you want and crispy skin, where x is the amount of time 180 needs to give you the smoke you want before cranking it up to get the crispy skin.
 

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