I always cut it in half and hang it separately. I find that it cooks faster, more evenly and you get really crispy skin all over the bird.
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I did spatchcock this last year. I used the grate instead of hanging. Came out perfectly delicious! Prior to that, I'd smoked them whole, and had no complaints. Spatchcocking did shorten the cook time.
Plus I was able to buy a new kitchen tool. Chicken & Turkey meat shears. I went with a slightly more expensive brand, as I found out from various reviews that sometimes the bottom of the barrel ones either didn't cut well, or break after some use.
Mine are the full stainless steel ones and came with a sheath. I actually cut the bird while it was still partially frozen to help it thaw faster.Comment
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I've had a pair of those for years for trimming small branches and bushes around the yard. Never thought about using them for cutting meat (well, mine are nasty from outdoor use at this point).
are you able to toss those into the dishwasher? -
dpearce I run them in the DW. Make sure they are totally dry then brush them w/a bit of oil, your choice.
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I spatchcocked my birds for the first time this last Thanksgiving. I had always heard people talk about how much faster they cook that way - they were not kidding!Comment
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I almost always Spatchcock my birds. Why, you may ask?
Because I like to say, "Spatchchock"
But even more fun is Bull Frog Spatchcock.
dispatch a roaster = spatchcockComment
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If I’m cooking whole yardbird…it’s spatchcocked! This was from last week! Then use that backbone and wing tips for stock!!
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I didn't have good results with PBC turkey hanger smoking chicken, but little I knew about cracking the lid or having just one diagonal rebar.
Anyway I had only great results so far with splitting chicken in half and hanging it. The skin is always rubbery, but that's not an issue cause I'm throwing it away as I found it bit too smoky.
I might try some "crisping up" tricks in the future to see if that might help.Comment
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