dwfisk
Quintessential Chatty Farker
Nicely done. I really like to use ceompound butter under the skin and the way it both adds flavor and helps keep the meat moist. Bet that would make a great rotisserie bird too!
Great cook and great pics.Some may discount chicken as pedestrian food but it`s hard to beat for flavor, ease of cook and cost.Love it.
To this day I have never spatchcocked a bird. I had given thought to perhaps trying, but this OP gives me pause to that notion now. Very nice bird, indeed.
We spatchcocked a turkey this past Thanksgiving, and it turned out great. I don't really see a need for chicken. I beer can them on the smoker, or rotisserie them on my gas grill, or fry them in cast iron.
I've done chickens and turkeys both ways, I can't honestly say I prefer it one way or the other. For turkeys it sure seems to making the cooking faster and more even!