How to Spatchcock Chicken! (One of Our Best Chicken Recipes) The Bearded Butchers
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- เผยแพร่เมื่อ 5 ส.ค. 2024
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A big game recipe that arrived just in time! It's the ultimate spatchcock chicken recipe! Today, Scott and Seth are going to put your Popeyes Chicken sandwich to shame with some amazing, mouthwatering chicken that anyone can make at home. Today's chicken recipe includes Bearded Butcher Blend Cajun (bit.ly/40gTw22) or Hollywood (bit.ly/3MSltdf) Seasoning. Of course, it wouldn't be a Bearded Butcher video if you didn't take the spatchcock chicken to the grill for some grilled spatchcock chicken. A spatchcock chicken is best with a chicken that's bigger than 4 pounds, or just generally a large chicken.
Cajun is on the RIGHT, Hollywood is on the LEFT
bit.ly/3mITUbH Beanies are here!!
Our spatchcock chicken recipe:
1) Set the grill to 200 F (We used our Traeger Ironwood 885 today traeger.uym8.net/3KrxX)
2) bit.ly/3SP8hpv Put the chickens on the grill with a Bearded Butcher Spatula
3) Keep the chicken on the grill until you reach an internal temp of 140-145 F
4) Once they reach an internal temp of 140-145 F, crank up the grill as high as it goes and finish to an internal temp of 165 F (bit.ly/3KyRbJI Use a BB instant thermometer to check 🌡️)
bit.ly/3UKYItW Be sure to use our heat resistant gloves over an open flame 🔥
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🧂 bit.ly/3o9BqS7 Grab your Cajun or Hollywood Seasoning for your own flat chicken
🥄 bit.ly/3SP8hpv A big chicken needs a big spatula
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🍗 Ready to butcher your own chicken? Here's the gear you need 🍗
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Index:
1:38 - What's the difference between Bearded Butcher Cajun and Hollywood seasoning?
2:26 - How to make a semi-boneless spatchcock chicken in under 5 minutes. To start the spatchcock, flip the bird on its back and cut from neck to tail. Use just the tip of your Victorinox knife (bit.ly/3MEJW5U).
3:50 - Do one side, then turn it around and do the same on the other side. With this method, you'll end up with no breast bones, the ribs, sternum, wishbone, all of it is gone. You'll end up with a semi-boneless spatchcock chicken and you can save the leftover bones for chicken broth.
7:39 - Season your chickens with Bearded Butcher Blend Seasoning.
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Just tried this deboned spatchcock prep with the Hollywood rub. Cooked on a traditional stick burner at 250F for two hours. Hands down the best chicken I've ever had. Ever. Great channel. Great seasoning.
I bet these guys serve chicken for the vegetarian option. If it's not red meat, it's basically a vegetable.
No thanks.
Lol that made me laugh!
Ron Swanson style
That’s Hilarious 😆
What's the problem.
Amazing cut to make semi boneless spatchcock Chicken. Never Seen this before.
Every time you two grill/smoke the meats I’m left drooling and hungry. nice chickens 🐓💨
Great job on the yardbirds! Thanks for demonstrating your skills on deboning it like you did. It was awesome! Love y’all’s videos, never disappoint! 🤠
My grandma and I cook this together, always makes for a great dinner
Straight up, you guys rock!! I think I have watched every video y'all have put out. Great content!! Cooked this on my new Traeger twice now because of y'all!! Hats off to the Bearded Butchers!
I was literally salivating while watching you finish up those birds. Thank you for showing how to do the initial cuts. I'd like to see the finishing cuts as well where you concentrate on that until it's done rather than someone tasting it while you're cutting it....not that I can blame him for wanting to dig in! :)
I really enjoy these videos that have you processing the meat then cooking them. That and watching you guys eating them. Good video guys!
Once I dig my grill out from under feet of snow, I’m going to give this try! Thanks guys as always!
You guys make cutting the chicken look so good. Thank you for the demo on Spatchcock.
BB you guys are mind readers, i was just wondering how this was done and know i know . This is def on my list of things i need to try out next . Thank you guys for all your knowledge and advice i really appreciate all your videos.😁👍👍
Love how you went straight for the flat best piece
My husband just tried this tonight, (with a very dull knife) 😬 but was able to get it done and made up a dry rub seasoning to put on it! Baked in oven at 200° for about 2 hours then up to 500° for about 30 min basting it with his homemade bbq sauce! It was amazingly tender and delicious! Our kids said it was the best chicken ever! Thanks for all the videos, we learn a lot watching!
Hoping to stop in and meet you guys next year on our way to PA! Our kids are so excited to see you guys!
Scott and Seth thanks so much for taking the time to "meat" the kids. It really made their day. They talked about it all the way back to TN. Looking forward to trying the Bison, Elk, and all the flavors.
Very heart-warming to hear! We enjoyed the time as well! Hopefully you guys can visit again soon!
I tried this once and my kids loved it. Love your videos. Thanks for all the valuable information.
Great to hear!
Looks delicious....gonna have to try it, thanks for sharing!!
You guys are great and Rock'en it !! Thanks for the good Cooking tips..
You guys are changing my entire life one awesome video at a time!!!!
Looks delicious. My grandmother loved the tail. Or as she called it the last part to jump over the fence.
Looks burned.
The North end of a chicken headed South.
My mouth literally watered watching you eat that chicken, I got a little emotional.
Doing this this weekend
Those chickens look so good. Always did wanna spatchcock a chicken. That was a good step by step! Loving the cooking segments!
You guys do a lemon pepper base blend for poultry/pork. I bet it would be delicious. Can't wait to order m bucket!
Love everything you guy's put out. Interesting, informative and delicious !
Thanks so much!
Done and Done - Can't wait ! Thank You
Thanks guys! Been looking forward to another video! ❤️🇺🇸💯
Really enjoying your videos - I love watching the whole process from carcass to plate!
Stay tuned for more, Henry!
Loved this video
Would love to see more like this
I've seen people grill chickens like this for a while. I never understood how it was done until this video. Thank you!
Thanks guys. Looks awesome as always.
Works with quail too 😋. Great to see y'all doing some poultry, I have a few chickens ten racks of ribs, whole pork shoulder, brisket, and two venison hams to cook for Sunday looking forward to a long but fun day. Stay safe and stay warm.
Great job on those birds! Now I’m hungry. Thanks for sharing this, see you next time.
Thanks guys!!!
Found this viddy about 2 months ago. BBQed 3 chickens since and it's AMAZING!!! The breast and quarters finish at the same time.
BBQ-ing an 11lb. turkey for Thanksgiving tomorrow. Wish me luck and thanks again!
Great videos I always learn something form you guys. Iv used alot of your grilling and smoking tips with my Master built charcoal smoker. Keep the good content going.
I got impressed with the way you save and preserve meat without wasting it. It's a very good example to countries like where I'm coming from (Sri Lanka). We waste more food because most of us don't feel the value even though we poor country. Very great video today. Looking forward to seeing the next one soon.
Thanks a lot, Namal! Totally get what you mean. Always a good point to reduce food waste whenever we can. 😉
Happy 4th, Guys! So last night I watched a few videos on how to spatchcock and yours was by far the most thorough. But, I thought, it's my first try at this so I'll just aim for the back bone this time around. Nope. Once I started, I did the whole rib cage plus back bone with my husband's Victorinox- I just followed your instructions and while not as neat as yours it still looks good! It's going on the grill in a bit. Thanks for the helpful video and I'll definitely be checking more out soon.
Awesome video! I can imagine how great it tastes. I love the Black, but I'll get some of these seasonings the next time I stop in!
I grew up with the Traeger kids that started their grill business.
Never fails. They always put out great content. Wished they'd put out more videos.
Burnt 2 chickens, used aggressive amounts of their own spice mixes, and took forever. I found it ridiculous. and they butchered thosed chickens far to much, you only need to remove the back bone, not the ribs. it is called butterflying a chicken, this semi boneless is just too damn lame.
I like your tutorial of how to do this better than anyone I’ve seen on TH-cam.
Thank you guys for making this video. I don’t eat cow or pig but I still love watching every video. Hopefully you can do more Turkey and Deer videos too!
Every time I watch you guys grill or smoke, at the end of the videos IM STARVING!!! I have the Cajun & Hollywood , there great on beef & pork have to try it on that flattened chicken! Thanks for great videos!!!👍🏻👊🏻
That is awesome! Yes -- try out our blends on Spatchcock chicken and let us know how it goes! 😁
You guys are the best! Really enjoy your work! That chicken looks exceptional.
God bless all here.
Our pleasure!
You guys are the best.
Looks delicious! Going to use this deboning technique on my next cook. Thanks for the vid.
You bet
Love your work fellas! 👏🏻👌🏻
You guy's are awesome, thanks for sharing , that looked amazing
Our pleasure!
I watched your video on how to cook a flattened chicken deboning and everything used your Hollywood seasoning and your caging seasoning on them came out great that is the only seasoning I will be using from now on
Was wondering if you guys would ever do a video with chicken!
I made some Tri Tip chili yesterday for the people at work for a potluck. I ended up using the cajun blend on the tri tip to slow smoke it before adding it to the chili. It was absolutely amazing. You gentlemen have done yet again, an amazing job with the blends you have created. I love the Black seasoning and the hollywood as well. I can't wait to get the whole line. I will definitely be getting a bucket of the black blend soon.
Woohoo! Thanks for the support! Glad you like our rubs. 😉`
I’ve been doing this for years now, in my opinion the best way to cook a chicken, I put garlic butter and lemon under the skin and omg it’s more tender and juicy than just about any meat, also do it with turkey
Sounds delicious! Thanks for the awesome tip! 🤤
The Bearded Butchers love the channel too fellas
Absolutely drooled on my keypad lol !
Some of the greatest videos to learn from
Awesome video guys!!!... academy award!!!
Thank you for this detailed description of this process. I was able to butcher without "butchering", thanks to your video. ;)
You are welcome! What would you like us to cover next?
I just ordered a 6 pack of seasoning. I’m up in Canada. I’ve got a whole beef of mine I killed in the freezer. Can’t wait for my seasoning to get here so I can see what I like
I like the 'less is more' approach when seasoning Chicken, and I often blend a little plain flour with the seasoning which helps with the crisp skin. A little Chinese Chill Oil rubbed in works a treat too ...
Sugar in any seasoning will burn every time ..
I have your Carnivore T-shirt .. love it.
Great tip! And hope you like the shirt! 😉
I don't watch a lot of youtube, but I'm following some food channels. You guys, Sam the cooking guy and Matty Matheson. And suddenly, all three had chicken on the same day! Sam and Matty made some kind of chicken sandwich, and you made spatchcock chicken. So i decided to mix the three recipes a bit. Marinated chicken thighs with buttermilk, sriracha and bearded butcher cajun seasoning, fry and put it on a bun. Added some lettuce, tomatoes and spiced up mayo. Really amazing!
Great video!!! I usually just use shears and cut out the spine but this will be my new go to method. More bones for that liquid gold stock
Very nice, this is the only way I cook chicken on my Traeger...being winter up here I do run mine but so hungry for it now. thanks
Tried the Zesty on the whole, skinned and skinless chicken breast in the smoker. It came out OUTSTANDING. The BEST seasoning ever.
Sounds amazing, Roger! Wait til you try it on tacos 😉
I really like the crisping idea and my pellet grill has a sear plate in the center think im going to try this looks fantastic
I followed the instructions and recipe and cooked it on my Camp Chef pellet stove. To get the crispy towards the end I opened up the firebox which allows the fire to get up to the meat. Would’ve never thought of it had you guys not done it first. I am now the local papa of poultry!!
Great job!
You guys are so awesome! Love the refill bag! 😀
Gonna order Hollywood this week
Never seen that boning technique, will be trying this real soon! Thank you!
Got to thank you a million times , this was so easy so delicious we thank you
You are so welcome!
Just found your channel and couldn't be happier...need some campsite food ideas 😁
Thanks guys, looked fantastic, stay safe and God bless.
Thanks, you too!
I just ordered a 6 pack of shakers. I'm so excited!!!!!
Awesome, easy, great family favourite now, little peri peri seasoning or lemon ant garlic, just so tasty and tender.
Cooked in the oven and finished under the grill, the new way forward!!!
Sounds delicious, David! Thanks for sharing your recipe!
Love your videos! They always leave me educated and starving 😆
Love to hear that! Thank you so much, Luke!
You bois!! That is dang well amazing as usual!!!! Got me inspired in Australia 🇦🇺 Those Tragers are dear over here but I manage with you guys and your tips!! Cheers 🍻
Looks amazingly TASTY!!! You guys are awesome and more entertaining than most TV. Keep up the great videos. Just a suggestion to up the internal flavor, whenever doing poultry, brine it first for an even more juicy " never dry meat" flavor.
Great suggestion! Thanks!
Another great video. Thanks for sharing
You bet!
Oh yeah, doing this tomorrow! Great job.🍺🍺
After the first spatchcock I wondered why I had never tried it before. I'm a huge fan of the Cajun. I use it on tri tip with a little Truff Hot. I'll have to get some of the Hollywood. Ya'll are great. I appreciate the vids
I took a chance and spatchcocked our Thanksgiving turkey on the grill a few years ago. It turned out great.
Greetings Guys.
Thanks for A Great Option for Chicken 🐔 on the Grill.
Stay Warm and Safe.
Greetings from A Sunny Trinidad 🇹🇹 33°c today.
I buy these, with the original season, from you guys all of the time. They are freaking awesome. I actually have one defrosting in the fridge right now.
🤙🏻🤙🏻
Literally made boneless chicken thighs with your original seasoning best chicken ever.... your @BeardedButcher seasoning is unparalleled
We appreciate this!
I literally just finished eating but my mouth is watering... I wanna taste that!
that’s what she said
I just do a simple 24hr brine and salt and pepper. Turns out perfect every time!
Moving into my house in a couple of weeks and am excited more for being able to have a yard to buy a Burch barrel! Been waiting since last year
Wow! Congratulations and good luck, Tyler! 😁
Incredible
Nice, I am going to try that next time Chicken is on the menu. I really like that you show how to process the meat in real time. I have learned quite a bit watching your videos. :)
That sounds great! Thanks for watching!
Looks soo yummy 😋 😍
Just bought a six-pack of spices after seeing this video! Can't wait until they arrive. Yummmm! Thanks, guys. :)
That is awesome! I appreciate that!
I did the same!
I’ve used all of them so far except two - Black & Hot. The Original, Chipotle, Hollywood, and Cajun are all excellent.
Best spatchcock video on TH-cam. I have watched several.
Thank you so much!
Well that was cool. Whenever I have spatchcocked chicken or turkey I've just cut out the backbone and left the rib cage. But this technique is something I'm going to try. Thanks 😋
Thanks very much.
I have been doing that with poultry for a while did a 22 pound turkey for Thanksgiving cut the cooking time by more than a third vertical smoker and finished on the grill.
i spatchcock turkey but leave the bones and just use kitchen shears to cut the backbone out then use a 'dry brine'. a quick hard press flat, tuck the wings, and place on a rack on large sheet and bake in a LOT less time that traditional roast turkey in oven. faster prep time, crisped n salty goodness skin, and stayed nice and juicy
Good video. I started cooking whole chx starting in the early 90's boned out but I split the breast doing kinda opposite of you guys. I liked to break every joint so it sat all the way flat. Chuck it on a real ( charcoal) grill seasoned up nice. Better yet try Turduckhen. I stuff sausage in the hen.😉
Excellent guys. Gotta try this one.
Please do, Pete! Rooting for you!
Watching this on 6-21-21 in Colorado, expecting 90's tomorrow. This video just took my body temp down 30 degrees. Oh yea, and I can smell that chicken way out here.
Awesome vid guys!!
Thanks!!
Wow! By spending a little extra energy by carving out the rib cage around the white meat while leaving the bones in the dark meat intact, you get dry and chalky white meat and partially raw dark meat after cooking...A win win! Brilliant!!
You obviously don’t know what you’re doing if it turned out that way
I’ll need to give this a try!
Let us know how it goes!
Oooooh man, im watching this video at 6:35 in the morning in the Netherlands but i cant wait to dig in this CHICKEN man🔥👌🏼🐔
How have I not found you guys before now? Love the content- definite sub!!!
Still so glad to have you here, Earnie!
Your channel is amazing guys. Love your stuff. Great product. Hope to one day get out to your store and visit the shop just to buy something in person.
Hopefully, one day! Fingers crossed! 🤞