anybody else spatchcock their bird from the breast ?

[JeffB1961]

i love picking the back bone and neck and my favorite piece is the tail . my grandma called it the last piece to go through the fence hehehe . so i'm not a fan of cutting out the back . so here's what i do and i loose very little meat . does anybody else do this ?

 

[Newglide]

I don't cut around the breast bone. I typically cut out the backbone with poultry shears by cutting up both sides of the backbone. You won't loose any meat that way Then put a little slice at the top of the breastbone, flip it and break the breast bone, then I can peal it out or leave it if I want.
The last 2 I did sliced it in half after cutting the backbone and pulled the breast out and had 2 halves of chicken.

 

[thirdeye]

I've spatchcocked them for hot grilling with a brick or CI skillet on top, but normally I half-cock them. Turkeys too.

 

[sandyut]

Ive only done it the traditional way.

 

[Fueling Around]

Nope.
But I can see any method of flattening poultry getting the same desired results of quicker cooking and getting the thighs and legs cooked without killing the breast.
I save the cutout backbone for making stock.

My grandmother and father used to fight over the turkey tail.

 

[civilsmoker]

Never done it that way but is looks like it work.....

I do mine this way now. I only remove a portion for gravy making but it’s effective in making it cook right...

@thirdeye half cock is awesome!

 

[48°North]

I’ve done it both ways and both produce the same end results. Personally, I prefer your way and spatchcock most of mine from the breast.

 

[TNJAKE]

Never done it that way but is looks like it work.....

I do mine this way now. I only remove a portion for gravy making but it’s effective in making it cook right...
View attachment 622370

@thirdeye half cock is awesome!

Gonna have to rein my immaturity in over this one lol

 

[SmokinAl]

For us, we like the original way. I think the breasts stay juicier if they are attached to the bone during cooking.
Al

 

[archeryrob]

I cut down the back and fillet all the way around the the center breast and remove the entire rib cage. The only bones left are wing and leg bones. Then on the grill in the center on foil and only cook with the two outside burners at 300 for 1.5 hours or so.

 

[Gonna Smoke]

I like removing the back bone, but I will remove the breast bone, also...

 

[Inscrutable]

Nope, never really thought about other than traditional, and I like having the backbone for stock, but I’ll have to try this way …