Spatchcock Chicken

2009-08-24T10:36:00.000-07:00

Do you like "beer can chicken"? I do to, but ever since I learned to spatchcock a chicken, I have not cooked one since!

Spatchcocking a chicken is simply a strange word describing a simple way of butterflying a whole chicken. Most of the cutting is done before the chicken gets hot, making it a lot easier and safer to carve than by waiting to do so after cooking. Plus you don't have a hot can of beer to dispose of!

First, clean a whole fryer by removing the organs (save the backbone and organs for chicken stock) and rinsing the bird.

Remove the backbone completely by cutting alongside the left and right side with a set of poultry shears or a sharp chef's knife.

Open the bird up like a book. Using a sharp pairing knife, make shallow cuts around the breastbone. Remove the breastbone. This will allow the bird to lie flat across the grate. You are done!

Now season the entire bird with John Henry's Texas Chicken Tickler. Place bird skin side up directly over the fire.

I cook mine on a Primo XL @ 300 degrees for approximately 2 hours. I will turn mine over and cook it skin-side down for the last fifteen minutes or so just to crisp the skin. Cooking times will vary based on several factors, just make sure that when you pierce the thigh, that the juices run clear!

Enjoy!! and as always, if you have any questions, please write me. I will be glad to help!

Recipes for Outdoor Grilling

Spatchcock Chicken