Spatchcock Chicken

Spatchcock. Sounds like a sports injury. “I won’t be at practice, Coach. Dove in for that fumble and ended up with Spatchcock.”

Nope. Turns out it’s a hen less than six weeks old or a preparation that allows cooking a chicken flat on a grill/broiler. On further review, it might also be related to fried eel. Naked Whiz has done extensive scouting on this. Let me know what you think. I’ll run with the poultry prep version for now.

Got a beautiful small hen from the folks at Andreas Homestead. Aiming for moist meat with crispy skin. So, will this recipe be chicken champ or do we need some Monday morning quarterbacking?

Spach1SP’s Herb’d Chicken Rub:
2 parts Garlic Salt
1 part Celery Salt
3 parts Onion Powder
2 parts Black Pepper
1 part Paprika
1 part Ground Sage
1 part Dried Thyme
1 part Dried Parsley

Cut out the backbone using kitchen shears, then removed the keel bone. Sprinkled a good bit of rub on both sides of the chicken, then into the fridge uncovered for a few hours. This pulled some of the moisture off the surface allowing for crispier skin. Removed from the chill chest about 30 minutes before cooking to allow it to come up close to room temperature.

Spach2Set up the Egg for indirect cooking using the plate setter, legs up, grate on top. Threw in a fistful of hickory chips to give it just a kiss of wood smoke. 375°F for 1 hour 10 minutes did the trick.

Andreas Homestead chickens are always delicious. This was no exception. Meat was juicy, skin was crackly crisp. There will be an instant replay, for sure.

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