These are quickly becoming my favorite. Brined overnight (dry), then did one with Kinder Poultry Blend and another with Kinder Blackened Cajun. Heavy on each. Drizzled a little honey over top before placing, and had some baking powder in the rub as well for skin crisp. Placed butter under the breast skin.
- 1hr at 180
- 225 until temp hit 145
- 400 until 165
- No spritz or any intervention during the cook
They look a little charred in the pic, but wasn't the case. Skin was crispy and delicious and the meat was very moist.
Also cooked some potatoes and carrots in a cast iron underneath that were killer.
by Midrover170
5 Comments
Those are the least spatchcocked looking spatchcocked chickens I’ve ever seen.
Next time after you cut the spines out put a single cut through the breast cartilage from the back of the rib cage. When you press down on the meat side of the breast they will lay flat nicely.
https://preview.redd.it/m0qt5auvg6wf1.jpeg?width=3000&format=pjpg&auto=webp&s=50d5f7f5feab0712a27806fb60ffd18eed9822bf
Not spatchcocked unless you remove backbone and lay flat by removing the breast cartilage and bone!
Too charred for me. They got like that from just 400°?
Those look tasty but you might need to look up what a spatchcocked bird looks like…