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Old 05-03-2013, 08:01 AM   #1
Jensen
Found some matches.
 
Join Date: 04-09-13
Location: Potsdam, NY
Default Chicken cooked whole or in parts

I'm interested to hear your thoughts on cooking competition chicken whether to cook the bird whole (spatchcock) or cut the bird into parts, thighs, drums, and leave the wing and breast attached? I will brine/inject/rub the bird prior to placing it on the grill then glaze last 15 -20 minutes.


Secondly, will cooking the chicken in parts significantly reduce the cooking time if cooked at 250-275 versus intact "spatchcocked"?

My reason for cutting the bird prior to cooking it is to make it less likely that the skin will tear/fall off when cutting it whole prior to setting it in a blind box. 6 piece minimum as required.

Any suggestions would be greatly appreciated.
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