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  #1  
Old 02-05-2015, 10:23 PM
MRobillard MRobillard is offline
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Default Tonights Dinner, Spatchcock Chicken with Roasted Taters

If you have never made spatchcock chicken in your skillet, I highly recommend it. It cooks some much quicker and really it just looks awesome!

To spatchcock a chicken, place the bird breast side down and cut up one side of the back bone than the other completely removing it. Turn the chicken over and flatten it out. I placed it on a bed of cut up potatoes that I tossed in some olive oil, dried thyme, salt and pepper. I brushed on some butter with thyme mixed in to help brown up the chicken as it cooked and sprinkled with salt and pepper. It went into the oven at 400 degrees for 40 minutes. I removed the chicken (after I took some pictures) and put the potatoes back in the oven under the broiler to crisp them up.

All in all it was a great Sunday night dinner on a weeknight!
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  #2  
Old 02-05-2015, 11:34 PM
Doug D. Doug D. is offline
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Default Re: Tonights Dinner, Spatchcock Chicken with Roasted Taters

An excellent tutorial/video on butterflying/spatchcocking chicken here:

http://www.virtualweberbullet.com/butterflychicken.html
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Old 02-06-2015, 09:47 AM
TedW TedW is offline
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Default Re: Tonights Dinner, Spatchcock Chicken with Roasted Taters

I always spatchcock chickens. Really is the way to go.
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Old 02-06-2015, 03:40 PM
DavidR DavidR is offline
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Default Re: Tonights Dinner, Spatchcock Chicken with Roasted Taters

I don 't find it saves that much time on cooking a chicken, and the breast meat gets all mushed together. But I do it all the time for the big turkeys. Much better to get the even heat all around. But I *really* just like to say the word.
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Old 02-06-2015, 04:02 PM
TedW TedW is offline
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Default Re: Tonights Dinner, Spatchcock Chicken with Roasted Taters

That and beer can chicken are two very common way to do a chicken on a grill, per the BBQ forums. I've likely done Spatchcock maybe 50 times. Can't say as I've ever experienced or heard of mushed meat.
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Old 02-06-2015, 10:51 PM
DavidR DavidR is offline
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Default Re: Tonights Dinner, Spatchcock Chicken with Roasted Taters

Oh, I guess I'm guilty of carelessly using words from my cultural heritage. You see I would normally say - the 4 kids mushed into the back seat so we could get to the game on time.
I was trying to say the breast meat gets deformed (as contrasted to a classic oval shape) as the ribs are spread flat, with the thickest parts of the breast meat pushed together.
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Old 02-07-2015, 06:25 AM
TedW TedW is offline
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Default Re: Tonights Dinner, Spatchcock Chicken with Roasted Taters

Cooks more evenly is why it's done and so popular
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Old 08-26-2015, 05:16 PM
JMoss JMoss is offline
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Default Re: Tonights Dinner, Spatchcock Chicken with Roasted Taters

MRobillard,
Tonight is the second time I am trying the spatchcock chicken. I am cooking it in a #12 BSR Red Mountain DO with a layer of patos under the chicken, My question is, do you cover the pan? I tried covering it for the first 30 minutes then taking the lid off but the skin wasn't as crispy as I wanted it to be. Should I leave it uncovered the entire 40 minutes? I plan on taking the lid off a little sooner tonight, maybe after 20 minutes, but I would really appreciate some advise from someone who has done this many times.

Thanks for you recipe and for your help.

Jack
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Old 08-26-2015, 05:52 PM
W. Hilditch W. Hilditch is offline
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Default Re: Tonights Dinner, Spatchcock Chicken with Roasted Taters

I have not done this many times. I do not use a cover. Don't need it.

Hilditch
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  #10  
Old 08-26-2015, 06:42 PM
Doug D. Doug D. is offline
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Default Re: Tonights Dinner, Spatchcock Chicken with Roasted Taters

A skillet method I have seen involves wrapping two bricks in aluminum foil, preheating them along with the skillet in the oven, then using them as press weights on top. Appears to both heat from above and to press the bird even flatter to the skillet surface.
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