Go to the Recipe: Epic Spatchcocked Roast Chicken
I'm just here to say that I LOVE your ultimate roast chicken recipe, and make it about once a month.
Brining question: you mention bouillon instead of salt to the OUTSIDE of the bird. Have you ever tried injection brining with bouillon? Does it work or are those flavor molecules too big to migrate inside of the muscle?
The only thing that will truly migrate is the salt itself. But you would still be getting flavoring any where the bouillon is in contact with the flesh.
Was the exposing of leg bones meant to speed cooking, open more surface for bouillon or both? Or something else? I was expecting a full deboning at that point.
Your Super Spatchcocked chicken video changed my life (removing the keel bone and rib cage).
THANKS! It is worth the little extra effort.
It helps to get the flavorings inside, as well as helps make sure you do not have blood at the bones.
So I made this two nights ago. I fully spatchcocked the bird and followed the recipe exactly and it was perfectly delicious. Thank you Kyl for this alternate to your Ranch Chicken, which is also world class.
Would this also benefit from injecting the brine as in your Ultimate Roast Chicken recipe?
I would say any poultry will benefit from a brine, however you can do it.
The extra steps opening up the back side of the bones is interesting. I've found I have to cook my chickens until the bones at the joints measures around 175-180 to avoid blood when cutting into the finished bird. It seems like this method allows for a lower overall temp while still getting more heat into those joints to cook out any blood.
