tinyfish Posted October 23, 2015 Report Posted October 23, 2015 Had a small chicken to cook so I did a quick spatchcock. Rubbed with Cimarron Doc's some rosemary and thyme. Cooked upper rack indirect at 400f to 425f. The skin got nice and crisp. 1 Quote
MacKenzie Posted October 23, 2015 Report Posted October 23, 2015 Tinyfish, that is a great looking chicken dinner and with fries no less. Lots of nice colour on the chicken too. Quote
bryan Posted October 23, 2015 Report Posted October 23, 2015 Great shot with chicken,table, and KK. Have you ever tried it by cutting the breast instead of the back? Quote
tinyfish Posted October 23, 2015 Author Report Posted October 23, 2015 Great shot with chicken,table, and KK. Have you ever tried it by cutting the breast instead of the back? No I have not. I will have to try that. Quote
GoFrogs91 Posted October 23, 2015 Report Posted October 23, 2015 Great looking bird. My favorite way to do chickens. Benton Quote
ckreef Posted October 23, 2015 Report Posted October 23, 2015 Great pictures - yummy looking chicken. Quote
tony b Posted October 23, 2015 Report Posted October 23, 2015 Have you ever tried it by cutting the breast instead of the back? Is there a difference by doing it this way? Just asking, as I've never heard of spatchcocking a chicken from the breast side before? Quote
bryan Posted October 23, 2015 Report Posted October 23, 2015 Sure looks different. Change is good? Quote
Poochie Posted October 24, 2015 Report Posted October 24, 2015 Looks great tinyfish. I love chicken anytime. Quote
