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Old 01-10-2012, 01:46 PM   #1
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Spatchcocked chicken question

I have a 5 lb. chicken that I spatchcocked (sorry if the spelling is wrong) and am wondering how long to cook it at what temp. I'm thinking maybe about 1 hr and 15 min at 350. Anyone know for sure?

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Old 01-10-2012, 01:55 PM   #2
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That's ballpark but you really, really need a meat thermometer.
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Old 01-10-2012, 03:46 PM   #3
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I ended up putting it in for 45 min at 350 then I broiled it to crisp up the skin for 8 minutes. The thermometer said 170 degrees in the thigh and 150 degres in the breast. It is perfect. I'm so glad I didn't cook it longer.
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Old 02-08-2012, 03:31 PM   #4
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Quote:
Originally Posted by edithculkins View Post
Usually cooking a chicken on a pressure cooker will only take about 20 - 30 minutes depending on the chicken breed you are cooking, this time is enough to cook the chicken right.
I don't think a pressure cooker was used.
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Old 02-08-2012, 03:50 PM   #5
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No. I didn't use the pressure cooker for this dish. I roasted it in the oven. Now I will never roast a whole chicken any other way, It was great.
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Old 02-08-2012, 03:56 PM   #6
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No. I didn't use the pressure cooker for this dish. I roasted it in the oven. Now I will never roast a whole chicken any other way, It was great.
Did you put a brick on top? I like the results when the spatch cocked chicken has the added weight of the brick(s).
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Old 02-08-2012, 04:24 PM   #7
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I like 375* when I open it up like that. Sounds like with the broiling you got a good crisp skin.
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Old 02-08-2012, 05:46 PM   #8
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I like to blast mine at 425 degrees and the broiler isn't needed.
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Old 02-08-2012, 05:53 PM   #9
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How long, KL?
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Old 02-08-2012, 07:29 PM   #10
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How long, KL?
I always rely on my instant read thermometer Z, but at 425 degrees a 5 lb. chicky only takes about 45 minutes. I like to smear a butterflied (I like that word better) chicken on both sides with General Tsao stir fry sauce. It turns out perfectly flavorful and mahogany golden every time.
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