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Post by BBQ Butcher on Mar 3, 2008 4:42:41 GMT -5
I decided on just cooking split chickens, instead of just the butterfly (spatchcocking). I cut down the backbone of the chicken with a pair of poultry scissors, removed the keel bone and then cut through the breast splitting the chicken into two parts. I also removed the wing tips to be cooked for a snack. I then carefully loosened the skin that covered the breast and the thigh, exposed the meat and sprinkled with Kosher Salt, garlic powder and some crushed Rosemary. Next I placed some half strips of raw bacon directly on the meat, two for each breast and one for the thighs. Carefully lay the skin back over the seasoned flesh. Sprinkled the skin with just Kosher Salt and the wings with a Chicken Montreal seasoning. I cooked the chicken indirect on a raised rack at 375° for approximately 1½ hours, turning the chicken 180° after one hour. The internal temp of the thighs were 182° and the breast meat was 172° I also pan fried some fresh scallops in evoo with Penzey's Smoky4/S seasoning and stir fried some broccoli and mushrooms. Dinner was simple and good
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