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Yep ... works very well. Turkeys are best with this same method, no more tenting, etc.
And it creates an easy finish before serving. Simply cut it apart in seconds and plate.
I learned this a couple years ago, maybe from this forum. It’s the only way I do whole turkey/chicken now. Love it.
I always spatchcock my chicken and turkeys, unless I’m making beer can chicken. To me spatchcocking by simply cutting out the backbone is a much simpler and quicker process than what this guys doing. But whatever works for whoever is a good thing.
OK. I just watched the video. I thought it was about a straight spatchcock bird. I cut out the backbone and smack it flat. I shall watch things before I post.
What a cool method. Can’t wait to try it.
We are doing some this weekend.
The only time I don't do this is I'm frying it in our Big Easy. Slathered in pesto is awesome, especially in leftovers later in the week.
He/him
Kayak fishing in a Native Slayer Max 12.5
Lowrance Elite 9 ti2
Like the way he takes the ribs out.
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