jeffboyette
Full Fledged Farker
Spatchcocked
What is your preferred cooking style for whole poultry?
- Thread starter This is not your pork!
- Start date
napp37
Knows what a fatty is.
I'm not sure if it's the best way or not; but the only way I have ever cooked a whole chicken is vertical.
bigabyte
somebody shut me the fark up.
None of the above. I put it in a pan raised on a grate inside the pan, just like if I was roasting it in an oven, and cook it until it's done. OK, maybe that is horizontal, but I'm thining what I just described isn't what you meant by "horizontal".
I save the pan drippings for gravy or for adding for extra flavor to broth/stock that I make from the leftover carcass. I usually get a couple meals at least, maybe 3 since most times I cook two birds at a time. The first night we eat the smoke-roasted chicken, maybe with some mashed potatoes and chicken gravy, and make pot pies with leftover chicken meat and gravy, for example. Love it.
I used to do it using some of the various methods above, but I find it is just as good this way, and I can get a lot more out of it. Just my 2 cents.
I save the pan drippings for gravy or for adding for extra flavor to broth/stock that I make from the leftover carcass. I usually get a couple meals at least, maybe 3 since most times I cook two birds at a time. The first night we eat the smoke-roasted chicken, maybe with some mashed potatoes and chicken gravy, and make pot pies with leftover chicken meat and gravy, for example. Love it.
I used to do it using some of the various methods above, but I find it is just as good this way, and I can get a lot more out of it. Just my 2 cents.
dano
is one Smokin' Farker
Brined with lemon slices and a mix of herbs butcher twined in the cavity. Easy and tasty.
buccaneer
somebody shut me the fark up.
If it is crap chicken quality I'll brine it.
If it is free range or great quality I will not brine it, why would you?:loco:
My favourite is Hotnfast, Biggie described it^^^
but, I love it spatchcocked with Asian flavours but again hotnfast.
Crispy Chinese or lemon or Indian style works for me too.
If I smoke it slowly , it is for stock -soup and or salads.
If it is free range or great quality I will not brine it, why would you?:loco:
My favourite is Hotnfast, Biggie described it^^^
but, I love it spatchcocked with Asian flavours but again hotnfast.
Crispy Chinese or lemon or Indian style works for me too.
If I smoke it slowly , it is for stock -soup and or salads.
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Swamp Donkeyz BBQ
is one Smokin' Farker
I learned about spatchcocking from this website and I will never cook a whole chicken any other way again.
This is not your pork!
is one Smokin' Farker
Pr0n?
bigabyte
somebody shut me the fark up.
Interestingly enough, I don't have any. I do have one shot of a done bird resting in a pan, but not the set up in the pan as it cooked as I described.
This shot shows what I mean, although I have not done the vegetables underneath like this...except once with some red potatoes...but those aren't red potatoes in the pic. And I use a foil pan. I have some cookie cooling grates that fit into the foil pans rather nicely.
This "may" be what Biggie was referring to:
From my Capon cook.
I spatch, part out, or cook whole depending on what I want to acomplish.
I tried beer can a few times and did not care for it--just me.
Good Eats no matter how it is cooked.
TIM
From my Capon cook.
I spatch, part out, or cook whole depending on what I want to acomplish.
I tried beer can a few times and did not care for it--just me.
Good Eats no matter how it is cooked.
TIM
bigabyte
somebody shut me the fark up.
^^^Yup, that's basically the same except my rack is flat and fits in the aluminum pan, but is otherwise the exact same result.:thumb:
Like I said...maybe that is the same as horizontal, but I have a feeling it is not quite the same as what was intended for the horizontal option.
Like I said...maybe that is the same as horizontal, but I have a feeling it is not quite the same as what was intended for the horizontal option.
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This "may" be what Biggie was referring to:
From my Capon cook.
I spatch, part out, or cook whole depending on what I want to acomplish.
I tried beer can a few times and did not care for it--just me.
Good Eats no matter how it is cooked.
TIM
My lovely wife has been dry brining (ok, salting...
) chix and cooking them this way in the pic. She turns up the heat in the oven throughout the cook - she may be finishing at 500. They have been turning out fanfarkingtastic and I want to take her method to the smoker and see how it goes. Skin is amazing, chix are crazy juicy, great drippings, etc. :thumb:
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