Clucked and Plucked
Your new favourite seasoning for the feathered friends.
If it clucks your in luck, even works for a low flying duck, or if a pig could, you would. (My barbecue is better than my rhymes)
This is how I like my chicken, flavour you can not only see, but hits you on all levels, a family favourite.
Recipe: Spatchcock Chicken
Clucked and Plucked seasoning
Remove backbone of chicken.
Chicken shears work really well for this. Start by cutting approx 15mm to one side of the backbone. Cut all the way from the neck cavity to the exit cavity. Then repeat on the adjacent side of the backbone.
Open and flatten out the chicken, meat side down, pressing firmly on the breasts to crack and compress the chest down. Fold legs out and wings in (see pic)
Once chicken is nice and flat, apply seasoning to both sides. Nice even coating throughout.
Set up the bbq for indirect heat, approx 325f/160c, this higher heat helps for crispy skin.
Place chicken in the bbq meat side down, skin side up (better for appearance)
Cook until the chicken reaches an internal temperature of minimum 165f/75c in all areas (light/dark meat)
Approximate cooktime of 1.5-2 hours (this is dependant on size of chicken)