Flatten the bird (Alton says to make a small slit in the cartilage at the base of the breastbone then grab the bird with both hands on the ribs and open up like a book, facing down towards the cutting board. Using scissors or poultry shears, remove the backbone by cutting down each side of it. Place the game hen breast side down on a cutting board. Letting it rest keeps the juices in the chicken.Calories: 280 per serving 1. When the chicken reaches the correct temperature, cover loosely in aluminum foil for 15-20 minutes before slicing.If you don't want to make your own spice rub, just use store-bought.Poultry takes in smoke flavor much quicker than other meats. Smoke for max 30 minutes before increasing the temperature. If you smoke too long at 200☏, the chicken will be overloaded with smoke flavor.They all complement the chicken perfectly. Use apple, cherry or maple wood for smoking.Smoker - whether it is electric, gas or charcoal, any of them will work to make a great dish.Charcoal grill - you can use indirect heat and add some wood chips to the charcoal to create that smoke flavor.Pellet grill - my favorite as I love the simplicity and flavor.You have a few different options, including: Since this is a smoked recipe, you need to impart some smoked flavor. The type of equipment you use can have a big impact on the flavor of the smoked chicken. The beauty of this smoked chicken is it goes with pretty much everything. One benefit here, is you can use the drippings for some gravy. Just place on a foil-lined baking sheet and cook at 450☏ for about 45 minutes, or until done. If you don't have a smoker, you can roast the spatchcock chicken in the oven. Letting it rest keeps the juices in the chicken. When the chicken reaches the correct temperature, remove from the smoker and cover loosely in aluminum foil for 15-20 minutes before slicing. It is important for the smoked spatchcock chicken to rest. Cook until internal temperature reaches 165☏. Smoke chicken for 30 minutes at 200☏ before increasing temperature to 375☏. Place on a baking sheet and put in the fridge for 24 hours. Mix the rub ingredients in a bowl and rub inside and outside the chicken. Turn the chicken breast side up and press down to flatten it. Use quality kitchen shears and cut along both sides of the backbone to remove it. To spatchcock it, place the chicken on a cutting board with the backbone facing up. My go-to is Sweet Baby Ray's.īefore spatchcocking the chicken, remove the giblets, neck and heart.
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