This is spatchcocked. It cooks fairly evenly, but the breasts take the longest. Not a big deal since the dark meat tolerates higher temperatures better. I usually target 145 F internal temp. This one went over.
I’ve thought about putting together a video of my spatchcocking technique since I have it down to a few minutes. It’s a combination of a few videos I’ve watched.
Essentially, starting at the back, cut around the rib cage, separate the thigh bones, then remove the entire rib cage from the breast plate by cutting through the cartilage.
This is spatchcocked. It cooks fairly evenly, but the breasts take the longest. Not a big deal since the dark meat tolerates higher temperatures better. I usually target 145 F internal temp. This one went over.
I’ve thought about putting together a video of my spatchcocking technique since I have it down to a few minutes. It’s a combination of a few videos I’ve watched.
Essentially, starting at the back, cut around the rib cage, separate the thigh bones, then remove the entire rib cage from the breast plate by cutting through the cartilage.