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No, this isn't half cooked chicken, it's half-cocked chicken. Take spatchcocking a step furher to produce chicken halves that don't have the bone and cartilege down the middle. This also allows you to more easily fit more chicken on the grid. We cook this chicken on a raised grid in a preheated ceramic cooker. The idea is to get the bird away from direct heat, but also to raise it closer to the hot ceramic dome (that's why we pre-heated the cooker) to assist in cooking and crispening the skin.
Spatchcock the chicken. What's that? Click here to read about how to spatchcock the bird. Then come back here and we'll half-cock it! These pictures show how it is done:
Stabilize your egg at 400 degrees. Allow the cooker to preheat for about half an hour. You want the entire cooker to be hot. Place your choice of smoking chunks on the fire and when the cooker is smoking to your satisfaction, place the chicken on a raised grid, skin side up. Cook direct for 30-45 minutes (or until an instant read thermometer shows the temperature you desire for the breast meat) and you are done. There is no need to turn the chicken over.
You can also rub the chicken with your favorite rub. I have used McCormick's Montreal Roasted Garlic Chicken seasoning and Montreal Steak Seasoning, but lately our favorite is Dizzy Pig Shakin' The Tree.
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