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chicken bunger

PostPosted: Tue Apr 10, 2018 1:29 pm
by homer
had a slapdash throw of spatchcock chicken chucked on the kamado over the weekend..OMG came out perfect, just seems to go well sometimes when you go at it half arsed :D
why oh why do people still cook chickens whole? they take almost twice as long to cook and parts tend to dry out!, spatchcock is the way everytime now for me

spatchcocked the chicken, threw it in a bag with 4 chopped cloves of garlic, 1 chopped up lemon deseeded and 2 oxo cubes, grind of black pepper, sprinkle of dried mixed herbs, left it in the fridge for an hour (in a rush)then left it out for another hour to warm up a little
kamado set to indirect heat at 375f, laid it straight onto the bars with the heat deflector underneath, cooked to 165f with the probe stuck in the thickest part of the breast,then quick spray of oil over the skin then left to 172f took just over an hour, foiled and rested for 20 mins then woof :drool:
even in the indoor oven its spatchcock from now on

Re: chicken bunger

PostPosted: Tue Apr 10, 2018 4:41 pm
by NCPaul
Sounds good to me!

Re: chicken bunger

PostPosted: Fri Jul 13, 2018 2:48 pm
by NathanPas
This sounds delicious, Homer. Did you try this with anything else besides chicken?