Let’s face it – any chance I get, I love to use the word Spatchcock. Apparently you can also say ‘spattlecock’, although it just doesn’t roll of the tongue quite as funny.
To ‘spatchcock’ a chicken – or poultry of any variety – simply means to remove / cut out the back bone. This allows you to flatten the chicken on a grill, cut the breasts down the middle easily, and reach under the breast and thigh skin more easily to rub the meat prior to grilling.
I usually use a poultry shears, and just cut out those pesky back bones. On Memorial Day weekend, I did up a rub of kosher salt, cracked black pepper, smoked paprika, garlic powder, onion powder and a bit of red pepper. Rub under the skin to get the legs, thighs and breasts – then rub the skin as well. Then run the inside of your freshly flattened birds and you’re ready for the grill.
I did two 5 or 6 pound birds side by side on my small grill. First, put them skin up on the grill for about 20 to 25 mins, cover down, at about 400 degrees. Then flip em and give the skin a good 10 min browning. Then back over for 20 to 25 more and then one final flip for another 5 or 10 skin browning. About an hour and 15 mins in total. PERFECT.
A great way to celebrate when Foster Farms Whole Chickens are on sale for 88 cents a pound. That was 10 bucks and a weeks worth of lunches!
Oh, and did I mention that I got to Spatchcock the chickens…? Hee Hee…never gets old!