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Thanks to Kismet Kamado for putting me on to the technique detailed by keeperovdeflame on how to cook an easy spatchcock chicken.  I changed up my recipe by mixing my homemade basil pesto with some butter and putting that under the skin of the breast, thighs and legs.  Also, the veggies i used in the tray under the chicken were potato, carrots and parsnips from my garden and some little purple shallot onions.

 

I was travelling quite nicely at 400 - 410F when I walked away and returned for it to be up to 450.  I tried closing the vents right down and it did work, so I took it all out after about 1 hour.  You will notice in my photos that I have two probes, one in the the thigh and the other in the breast.  Something seemed to go awry with what I thought was a good plan because the beeper started beeping on the weber temperature thingo after about 10 mins, alerting me that the chicken was finished, which it obviously wasn't.  Not sure what I did wrong with the positioning, so would appreciate any feedback about that.

 

The chicken turned out  absolutely deeeeelicious!!!  The skin was lovely and crispy and all parts of the bird, even the breast, lovely and juicy. :bravo:

 

Unfortunately my lovely veggies didn't turn out so well, with the majority being too far on the charred side of things, with the bottoms quite burnt.  The parts that did turn out well, were really delicious because of the chicken and pesto flavoured drippings, so I will definitely try this method again.  I was a bit reluctant to use my expensive staub in the kamado, so had used a metal tefal baking dish but think that perhaps placing it directly on the diffuser might have been the issue?  Maybe I should have used a trivet as a spacer??  

 

Another thing I realised afterwards was that I shouldn't have  removed so much of the excess skin from around the neck because of the inevitable shrinkage.  It's all learning! :-)

 

Suffice to say, we all really loved the meal and the Christening of my beloved new Kamado Joe Classic II.   It was a pretty small bird but I tell you what, that chicken and pesto smelt absolutely amazing 10 mins into the cook!!

 

LOL, nothing against my Pro Q 20 elite but when my husband saw how quickly the kamado got to 400F with absolutely no mess or fuss, he was astonished and suitably impressed! :-)

 

I actually wasn't going to share details of this first cook because it isn't my best work but I am confident that I - like everyone else - will learn lots along the way.  

 

Thanks for reading my first post on my first cook.  Have a great day! :-)

 

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That is a BEAUTIFUL Bird!  Love how you put your own twist with your pesto butter.  You are exactly right on the issue with the veggies.  Many here will use copper elbows found in the plumbing section of the hardware store for spacers.  In a bind, you can use wadded up aluminum balls.  I bought some ceramic spacers when I made a purchase of stones and I love those to pieces - got them in various heights (from 1/2" to 3" or so) and they are terribly useful.

 

Thank you for sharing your first cook with us.  We all have fond memories of our first cooks and I wish I had been active enough on the forum at the time to have documented mine.  :)

 

We look forward to seeing more now of course.... ;)

 

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I am definitely going to try the pesto under the skin, as that looks and sounds really nice. I very rarely trim any of the excess skin at all when I take the spine out. This looks like something that is a little easier on the Akorn, for my last cook I put the veggies on the grill and the chicken on the raised rack over the grill. This also helped crisp the chicken more.

 

As for the probes, I had a similar experience on my last cook and checked with a thermapen to find out that my temp was way out. I think I had gone too deep through the thigh.

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3 hours ago, KismetKamado said:

That is a BEAUTIFUL Bird!  Love how you put your own twist with your pesto butter.  You are exactly right on the issue with the veggies.  Many here will use copper elbows found in the plumbing section of the hardware store for spacers.  In a bind, you can use wadded up aluminum balls.  I bought some ceramic spacers when I made a purchase of stones and I love those to pieces - got them in various heights (from 1/2" to 3" or so) and they are terribly useful.

 

Thank you for sharing your first cook with us.  We all have fond memories of our first cooks and I wish I had been active enough on the forum at the time to have documented mine.  :)

 

We look forward to seeing more now of course.... ;)

 

awwwww... shucks!  Thank you so much for your kind and generous comments Kismet  ... You're too sweet! :-)  I like the idea of the little ceramic feet .... i think we're kindred spirits.  My Kamado is sitting out there all nice and spotless waiting for it's next job. :-)

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29 minutes ago, AntinOz said:

I am definitely going to try the pesto under the skin, as that looks and sounds really nice. I very rarely trim any of the excess skin at all when I take the spine out. This looks like something that is a little easier on the Akorn, for my last cook I put the veggies on the grill and the chicken on the raised rack over the grill. This also helped crisp the chicken more.

 

As for the probes, I had a similar experience on my last cook and checked with a thermapen to find out that my temp was way out. I think I had gone too deep through the thigh.

Thanks AntinOz, I reckon you'll really like it ... pumped full of flavour!  Yes, i will know better with the veggies next time.   LOL... I think I was on another planet when i trimmed off that skin because on the planet where i live, there is no such thing as too much crispy chicken skin!  From now on, it's staying put! :-)

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