Wifey brought home a big "Roaster Chicken" from the market today. It is nearly 6 pounds, 5.7 to be exact. I'm thinking I gotta spatchcock this beast and go low and slow. Or should I consider doing it another way?
I've never seen a chicken this big. Spatchcock and dust with Simon & Garfunkel?
PBR Beer Can Chicken, perhaps, Always seems to cook well.
I prefer to spatchcock. Tomorrow for Sunday dinner, I intend to spatchcock chicken, remove the breast bone, and rib bones.
I saw that technique on youtube.
Sounds like you got a stewing chicken. Old hens that don't lay as many eggs and are thus less profitable are butchered. It would be better for a soup or stew. However, if you do spatchcock and roast it, try cutting out the breast bone, ribs and wishbone. It will cook a bit faster but puts out nice breast slices.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
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gasser
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Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
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BBQ Dragon and Dragon Chimney
Shun Classic Series:
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Sometimes I get roasters that large, but by the time I get the bag of gizzards, heart, liver and neck out of it, the weight goes down. I smoke a bird like that the same way I do all poultry--hot and fast (350ish) after spatchcocking or splitting in half lengthwise, doing an overnight dry brine and adding some delicious rub. On to the PBC or WSCGC it goes.
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