Correct way to tie & cut up a chicken

[TonyS.]

Hey guys. Cool forum.

I do alot of chickens on my grill, but it always comes down to me having panic attacks when I go to either tie up the chickens before cooking, and/or cuttting down the chicken when its done, and cooled.

So I bought some of those heat resistant "rubber-band style" things for tying up chickens, thinking it would be easier, but its not. You still have to know how to rubberband a chicken. Ive been trying to loop the band around the legs, but its just a pain, there has to be an easier way.

Anyway, do you guys know how to tie a chicken (using those bands, or twine), and also, what is the correct way to cut a full chicken into its pieces. (It doesnt really have to be "correct", just easy, and without feeling like you've butchered your bird, and wasted alot of meat.)


Thanks!
Anthony

[karstdiver]

Here is an example of cutting raw chicken (with photos):
http://gourmetsleuth.com/cutupchicken.htm

Here is an example of trussing a chicken with string (with photos):
http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=26&id=385

Here is an article on processing really fresh poultry and game:
http://www.bartleby.com/87/0017.html

I don't truss chickens when roasting them whole. I have trussed a Thanksgiving turkey just to help improve presentation on the platter.

Note that trussing might cause the white meat to reach safe done temp faster than dark meat (dark cooks more slowly when trussed).

[SeanB]

I usually cut the back out and "butterfly" whole chicken, the official name for it is spatchcock (http://nakedwhiz.com/spatch.htm) . If I don't do that then I "beer can" it, but I use a coke can with some vinegar and water.

[TonyS.]

Thanks guys. I think ill start buying whole chickens and cut them myself, if it is in fact cheaper that way. Never really thought about that before, but it makes sense. (The first link mentions it)

Yes, I beercan alot of mine too. It seems to come out perfect everytime that way.

Is it possible to do large cuts of meat like a boston butt or something along those lines on a gas grill? I have a weber genesis silver c, with the type of burners that go back to front.

Also, whats the best way to use hickory wood chips on a gas grill? I have a huge 30lb. bag of hickory wood chips a buddy gave me. Theyre very small; maybe pea sized. Should they burn until they turn to cinder, or should they be removed earlier?