I really like spatchcocking a chicken and then cooking it. However, there is something about beer butt chicken that I like. I decided to kibitz around with my normal way of doing beer butt chicken which uses seasoned ginger ale instead of beer. I decided to go with some oriental flavours.
I started with a chicken that was just over 3 pounds.
I mixed 10 ml (2 teaspoons) of sesame oil with 15 ml (1 tablespoon) canola oil and rubbed it all over the inside and outside of the bird.
I made a rub of:
I took an empty pop can and punched an extra hole in the top. I put the following in the can:
I put the can in my chicken rack, put the chicken on it and placed it in my pellet smoker preheated to 375 F. I have been doing this at 350 F but I am kicking the heat up to see how the skin comes out.
I cooked to an internal temperature of 170 F in the breast. This took 1 hour twenty minutes.
I brought it inside and let it rest for 10 minutes.
I usually just cut the bird in pieces and serve but I was informed I was wrong and that it should be carved. It is a good thing She Who Must Be Obeyed was here to set me straight.
We served it with Copper Penny Carrots, Deli Style Coleslaw, and Spicy Orzo.
Of course, I made chicken stock with the carcass and a couple of backs I had from spatchcocking prior chickens.
The Verdict
The best part of this cook was the skin. The oriental spices made a great tasty skin. It was quite crisp but I think I will try cooking at 400 F next time to see if I can crisp it up even more. As usual with butt cooking, the meat was incredibly moist and had hints of the spices from the liquid. This was great and I will make it again.
Disco
I started with a chicken that was just over 3 pounds.
I mixed 10 ml (2 teaspoons) of sesame oil with 15 ml (1 tablespoon) canola oil and rubbed it all over the inside and outside of the bird.
I made a rub of:
- 15 ml (1 tablespoon) white sugar
- 5 ml (1 teaspoon) paprika
- 5 ml (1 teaspoon) oriental 5 spice powder
- 5 ml (1 teaspoon) salt
- 5 ml (1 teaspoon) ground ginger
I took an empty pop can and punched an extra hole in the top. I put the following in the can:
- 125 ml (1/2 cup) ginger ale
- 1 clove garlic, smashed with the side of a knife
- 5 ml (1 teaspoon) oriental 5 spice powder
- 5 ml (1 teaspoon) ground ginger
- 25 ml (2 tablespoons) soy sauce
- 15 ml (1 tablespoon) sherry (I use cooking sherry)
I put the can in my chicken rack, put the chicken on it and placed it in my pellet smoker preheated to 375 F. I have been doing this at 350 F but I am kicking the heat up to see how the skin comes out.
I cooked to an internal temperature of 170 F in the breast. This took 1 hour twenty minutes.
I brought it inside and let it rest for 10 minutes.
I usually just cut the bird in pieces and serve but I was informed I was wrong and that it should be carved. It is a good thing She Who Must Be Obeyed was here to set me straight.
We served it with Copper Penny Carrots, Deli Style Coleslaw, and Spicy Orzo.
Of course, I made chicken stock with the carcass and a couple of backs I had from spatchcocking prior chickens.
The Verdict
The best part of this cook was the skin. The oriental spices made a great tasty skin. It was quite crisp but I think I will try cooking at 400 F next time to see if I can crisp it up even more. As usual with butt cooking, the meat was incredibly moist and had hints of the spices from the liquid. This was great and I will make it again.
Disco
