I needed 2 boneless skinless chicken breasts to go in something else I was making. The fucking things were $10 for 2 breasts! And right next to it was a whole free range organic Rocky chicken weighing 4.91 lbs for $9.90... Well I'm no fool and it gave me a chance to practice breaking down a bird and cooking it in pieces - possibly influenced by
@BBcue-Z 's deconstructed turkey
- and I'm slowly getting better at breaking the whole bird. I can now remove the oyster with the thigh, it just takes me a little while.
2 wings, 2 whole legs, 1 whole breast, and 1 back (possibly influenced by
@MacEggs soup post
)
22" OTG gets the call, use charcoal rails, a little leftover RO lump, and a nearly full chimney on top. Chunk of pecan on the cooking grate
Started skin side down, then flipped to finish
The wings were a snack for the cook, the legs got split and saved for later, and the breasts got carved for a chicken and broccoli frittata destined for breakfast on a birthday wine bus.