hungryone LSU Fan river parishes Member since Sep 2010 5329 posts
re: UPDATE Drunk Chicken - Would a brine help? - Opinion on spatchcock method?Posted by hungryone on 9/15/13 at 12:43 pm to bossflossjr
No brine for me, but I do buy better than average chickens to begin with. Spatchcock rules...forget the can. Rub a spice mix under the skin, sprinkle a little more on the outside (oil the skin a little first), them cook indirect at 350-400...1 hr 30 at the lower temp range, 1 hr 10-15 at the higher temp. A damn near perfect bird every time. Like this: Image: http://bouillie.files.wordpress.com/2011/06/p6262246.jpg
To me, the best part about spatchcock is the wide sweet spot...if the temp and time aren't perfect, the results will still be very edible.