Cooking two chickens on a Jumbuck using the Multi Use Basket

We’ll be cooking two butterflied chickens in the new large BSR multi-use basket today, but this basket is also perfect for cooking anything that can’t be cooked on a skewer, such as chicken wings, fish, sausages, and veggies.

Equipment used in this cook:

Flaming Coals Greek Gyro Seasoning

Multi-use basket-Large

Charcoal

Here are two major advantages of cooking the chicken in this manner. The first benefit is that it cooks more quickly and evenly. Here are two major advantages of cooking the chicken in this manner. The first benefit is that it cooks more quickly and evenly. More flame exposure and rub produces more crispy, crusty, delicious chicken!

Butterflying chicken is a simple process.

Here are the procedures you need take to prepare it to lay flat.

First, prepare a clean, dry work surface and pat your chicken dry.

Next, Place your chicken breast side down and look for the spine, which runs along the middle of the back. You can use a knife for this step, although kitchen shears are easier. Cut down each side of the spine completely through to the top of the chicken from the bottom. After cutting all the way through to the front on both sides, the spine should separate from the rest of the chicken. You can either discard the spine or save the bones for stock.

At this point, when the spine is removed, the chicken should begin to lay flat, but not completely flat. The next step is to locate the white piece of cartilage that comes from the breastbone towards the chicken’s neck end. With the chicken breast side down, cut around 1cm (depending on the size of the chicken) into that cartilage with a sharp knife.

And then, then the cartilage is removed, the chicken should lay much flatter, allowing you to see the top of the breastbone right below it. You can remove the breastbone by trimming down the sides, but I’ve also seen them left in for cooking.

After that, rub the inside of the chicken with the rub, then turn it over to rub the outside as well.

Put your chickens into the multi-use basket and close the lid to secure them. Put the skewer into the jumbuck that has been loaded with mallee root charcoal.

Start your motor and begin spinning! You can spray your chicken as often as necessary to keep it from drying out. Cook until the chicken reaches an internal temperature of 170°F. Have fun with your crispy skin chickens!