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Chef Steps Spatchcock Chicken Video: A New Twist on an Old Technique
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At home I make ranch by the gallon.
thats a common technical for the chicken debone. You should practice that. Easy money.
it never used to be necessary to score the underside of the breast.
if you taters get mushy adjust the par level of the cook or use russet and not new potatoes.
thats some good eating chix right there.
Thanks K
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I like to coat chicken wings in ranch powder before deep frying them for Buffalo wings. And, fzxdoc , that Hidden Valley Ranch powder has been available for at least 2 decades. I used to buy it when I was married to my ex.
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I made the Ranch Chicken recipe tonight with a 5 lb roaster chicken, spatchcocking and scoring the bird exactly as shown in the video link in the first two posts here. It turned out great. By the time the breast had reached 160°, the legs and thighs were 170-180°. I used the Convection Roast setting on my oven, set to 400° for 45 minutes, kicking up to 450° for another 30 minutes to bring it to the finish line. Next time I may roast the bird at 450° the whole way.
The skin was nice and crispy, and the potatoes had crispy nooks, nicely caramelized in places. Instead of cramming everything into a 9x13 inch casserole dish as the directions said, I used a large 16" square sheet pan--plenty of room for the smashed par-boiled potatoes to congregate under the chicken and peek out around the edges.
Next time I'll use more ranch powder. I didn't measure it out (Chef Steps uses 1 oz per side of the chicken); I just shook it on like any other rub. I may shake some onto the potatoes as well to see how we like it. The flavor was delicious, but could have used a little more ranch punch.
I put this recipe in the "Company Worthy" section of my cookbook app.
KathrynLast edited by fzxdoc; March 8, 2020, 07:05 AM.
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Have to wonder if there’s a way to hang this in the PBC after removing so much of the bones etc.
As thin as it is, I’m sure you can roast around 500F and be fine.
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I spatchcocked a chicken last night to try out the technique. Spatchcocking like that is easier than but most of the way to making a full ballotine, which is simple to hang in a PBC. If you search here in the forum for "ballotine" you can find a couple of photos.Last edited by RobertC; March 8, 2020, 10:54 AM.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7136
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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:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
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
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
It's pretty fragile, Polarbear777 after removing so many bones and scoring/flaying it front and back. It would work in a shallow pan placed the grate just fine. That way you could still roast it on a bed of smashed potatoes so they soak up some of that deliciousness.
From the amount of Ranch dressing powder I used, I'd venture to guess that the smokey flavor from the PBC might overwhelm it. Adding more Ranch powder up front is certainly an option, but that stuff has a lot of salt in it, so after while you reach the point of diminishing returns, flavorwise. I'd be more tempted to roast it in my gasser.
Kathryn
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Thanks for this Kathryn! I'm not doing the ranch recipe but I've just spatchcocked a chicken as per the video, hit it with some Lawry's seasoned salt and am going to add some Tajin tomorrow and then cook it on the Napoleon kettle with the SnS. I'll let you know how it turns out. It is pretty floppy when done this way. :-)
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That’s the best video on this topic I have seen so far. And yes the guy sure makes it look easy! Also, time to sharpen my knives.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7136
-
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:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
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
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
pkadare , I've made this Ranch Chicken recipe twice, and both times my husband, mouth full, said "company-worthy chicken". The new potatoes under the chicken crisp in the drippings and oil. I added Ranch Seasoning to them as well before putting the chicken on them.
Nice thing about this spatchcock method is that it makes slicing and serving super easy, and the chicken cooks more evenly than with the old-school spatchcock method.
Kathryn
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Club Member
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- Bobcaygeon, Ontario
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My gear:
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So the new spatchcock technique was a roaring success. The meat was tender, juicy, and really flavourful. I should have read the Tajin ingredients first though, it contains salt, and since I'd already dry brined with Lawry's I decided to go with a salt free commercial chicken rub I had. Still really good but I was looking forward to that chili/lime taste. Slicing the chicken and removing the ribs made a big difference in both taste and cook time. I'm not 100% certain but I think doing it this way shaved 20 minutes or so off the total time.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7136
-
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:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
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
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
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I posted some pics of a spatchcocked chicken I made a while back marinated in Sabauce and indian seasoning I love. I mentioned I used a "modified" spatchcock technique and well, this is it, I just figured this out on my own. I don't score it but why guess I'll try that. And as others noticed, not much is left holding it together so you can just cut it two pieces to make it easier to handle.
One thing I am careful with after wet brining chicken if you reverse sear to make sure the grill is hot enough so you do not steam it and make it mush especially if you are using something like Grill Grates.
As for the dry ranch seasoning, I have used it to coat chicken wings for 20 years now.
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