Sunday Roast
First time spatchcocking a chicken & the it’s my 1st cook on my Jnr.
Crispy skin, juicy meat & very flavourful.
Dry brine with salt for a couple hours this morning then seasoned with Angus & Oink Winner Winner Chicken Dinner!
Used Oakwood for the smoke & Roasted between 165c-185c until it reached 73c.
Took it off & rested for around 20min while everything else finished off!
Family loved it!!
by qwer-ty-uiop
3 Comments
junior rocks.
Whenever I do chicken on the jr, I wnd up with rubbery skin????
What am i doing wrong , I Love doing fish and steak but I always ruin chicken.
Spatchcock is always a winner !