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Re: Spatchcocked Chicken: Crispy skin? message has embedded images

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Posted by: tjv on 2007/08/19 14:32:03  

In Reply to: Spatchcocked Chicken: Crispy skin? posted by neweggerart on 2007/08/19 14:12:30

neweggerart, I do them skin side down for 5-10 minutes to get the sking going, then flip over and finish. The whole cook is raised grid about 375, sometimes indirect or reflip near the end depending on how the bird looks. Total time is time 60-75 minute. I go mid-160s internal white and dark meat...

You can see where I broke the skin between teh white and dark on the flip. I just grab the legs. Season under the skin, entering at the thick part of the breast. Take your time and you can get you fingers into the leg section.

Good luck, T

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