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Unread 10-08-2012, 04:41 PM   #17
somebody shut me the fark up.

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Join Date: 06-26-09
Location: San Leandro, CA
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I don't spatchcock chicken normally. I believe the best method for roasting a quality bird is whole and trussed. I will rub an olive oil and herb, or clarified butter and rub paste under the breast skin prior to trussing. After trussing, a coating of rub on the skin. I truss so body cavities are closed up. Then, onto a rack or rotisserie if available. I like to roast at 400F, I tend to use lump for this and no smoke wood. At 400F, the wood just ignites anyways. Roast until done.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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