Spatch-cock Chicken

4 Servings
100% would make this recipe for Spatch-cock Chicken again.

A combination of techniques, brines, and rubs from the BBQ faq at http://www.eaglequest.com/~bbq/faq2/toc.html

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Spatch-cock Chicken Ingredients

1 ea Chicken whole	1 gallon Poultry Brine see recipe on BigOven
1/2 cup Poultry Perfect Rub see recipe on BigOven

Instructions for Spatch-cock Chicken

Rinse the chicken and check the cavity for giblets, etc. Brine the chicken for 8 hours. I have found the best way to do this is to use a small cooler to mix the brine and put the chicken in, then top it with a bunch of ice or those "blue blocks" to keep it cool. But if you use ice, remember to allow for melting ice diluting the brine. After 8 hours, rinse the chicken and pat it dry.

Place the chicken, breast side down, and using a pair of kitchen sheers, cut through the back of the chicken along the side of the spine. Repeat on the other side, which will remove the backbone. Discard or save for making a stock. Flip chicken over and break the breast bones, flattening the chicken by pressing down with a heavy plate or pan.

Apply the dry rub on both sides of the chicken. Place the chicken in a smoker at 225 degrees f or on a grill over indirect low heat for about 3-4 hours. (We smoked it for two hours while I was smoking something else, and then transferred it onto the grill for the last hour.)

If you prefer crispier skin on your chicken, like from a rotisserie, you can spritz it with Pam twice in the last hour.

Poultry Brine is Big Oven recipe 161461
Poultry Perfect Rub is Big Oven recipe 161462

Main Ingredient: ChickenCuisine: American