Spatchcock

Cirhere

Well-known member
Messages
61
Grill(s) owned
  1. Stampede
What do you guys use to spatchcock I just did it but was not an easy task

Thanks
 
Good Poultry shears, although I have just used a good knife. Some turkeys or chicken seem to have a tougher spine/ribs and it is more difficult.
 
Cut as close to the spine of the chicken as is possible. There is connective tissue at the junction of the ribs and spine that is more easily cut. Make a wide cut on the back and you are cutting into the tougher, thicker rib bones. This picture helps illustrate-cut where the white parts are.
 

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