chicken for supper today

[Lloyd Smale]

son in law gave me 6 fresh chickens that his uncle raised. Doing my favorite. Spatchcock (if thats the right term for splitting the open down the middle) and laid flat. Seasoned with seasoned salt, garlic and onion powder and a bit o paprika and put in the air fryer till there nice and crisp. Better imo then those rotisserie chickens in the store. Still have some left over stuffing for new years that my wife made with some of my italian sauage in it. Better then turkey dinner if you ask me.

[Winger Ed.]

It's a rather traumatic experience for the chicken, but that's one of my favorites too!

[Outer Rondacker]

Just the way I like it but, I use the convection bake on my true convection oven. Its like an oversized air fryer, I think.

We cook the roosters and let the hens lay eggs.

Congratulations on the tasty score. Only thing better is rabbit IMO. Enjoy

[BJK]

That's the correct term. Remove the backbone and make it flat. I use it mostly for baking it over real charcoal with a small amount of smoke. But no reason it can't be done indoors.

Home raised chicken, delicious! Heirloom slow raised chicken, even better. For older folks, remember the chickens of your youth, where dark meat was actually dark? It's chicken flavor on steroids. No comparison to todays chickens.

[dverna]

I am with you Lloyd...never liked turkey but chicken is yummy.

[brass410]

chicken delish IMHO. splayed out flat seasoned and bbq'd slow over hardwood coals num num num (slobbering as typing)

[MT Gianni]

I just split the backbone instead of removing it. Makes a good bird.

[Lloyd Smale]

I just split the backbone instead of removing it. Makes a good bird.

thats what i do. Just a single cut down the middle with shears.

[MaryB]

Spatchcock cooks a lot more evenly, dark meat and the breast meat all get done at the same time so no dried out chicken to choke down. Works very well when smoking a turkey too. For Thanksgiving I have laid the spatchcock bird over the pan of stuffing(on a rack 1" above it so air flows under the bird) and cooked it in 1/2 the time(make sure your stuffing is a thin enough layer to cook thru, and remember it is going to be catching the drippings off the bird so adjust liquid levels in the stuffing). Can make a small catch pan from foil to get some of the turkey juices for gravy.

[Lloyd Smale]

no need for that for me mary. I always preferred stuffing that didnt get put inside the bird. stuffing from inside has about the consistency of paste. What we do is fry some pork sausage and put that and the drippings in the stuffing. thats plenty of moisture and adds flavor.