Go Back
–+ servings
A whole cooked spatchcocked chicken laid out on a cutting board
Print Recipe
5 from 1 vote

Butter Stuffed Chicken

This butter stuffed chicken is double the flavor, with two preparations of butter and both Cowboy Butter and Cowboy Candy Seasoning.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Dinner, Lunch, Main Course
Cuisine: American
Servings: 4 people
Author: Derek Wolf

Ingredients

Chicken:

Instructions

Spatchcock Chicken:

  • Begin by flipping the chicken over so that the backbone is facing you. Starting at the top near the neck, carefully cut one side of the backbone out while not harming the breast on the other side.
  • Once one side is free, begin slicing the opposite side of the backbone out until it is completely free. Set the backbone aside to use for stock later.
  • Flip the chicken over and spread out so that it starts to lay flat. Press firmly down on the chicken breast until you feel a snap. The chicken should lay completely flat and be spatchcocked.

Stuffing & Smoking:

  • Once spatchcocked, lay the chicken bone side down and begin to carefully separate the skin from the meat on the breast and thighs.
  • Insert one stick of butter under the skin of each breast, then using a food safe syringe, inject the chicken all over with the melted butter. It should be oozing with butter…
  • Season generously with both my Cowboy Butter and Cowboy Candy rubs all over the skin.
  • Preheat your smoker to 300F. Place the chicken on to cook until 165F internal in the breast and thighs.
  • Pull off and let cool for 10 minutes, then slice, serve and enjoy!

Notes

Why Spatchcock a Chicken? 
There are a few reasons why we're spatchcocking the butter stuffed chicken rather than cooking the bird whole: 
  • Faster, more even cooking: By spatchcocking the chicken, we're cutting our cooking times way down. We're talking in the 30-45 minute range. Also, when the chicken lays flat, the breast and thighs cook at a more uniform rate.
  • Maximum butter: Laying the chicken flat creates more surface area under the skin for stuffing with butter.
  • The crispiest skin: Since the entire chicken is exposed to direct heat rather than having the bottom sitting in a roasting pan, you get crispy, golden brown skin on all sides.

Nutrition

Calories: 495kcal | Carbohydrates: 20g | Protein: 38g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 145mg | Sodium: 147mg | Potassium: 733mg | Fiber: 13g | Sugar: 1g | Vitamin A: 795IU | Vitamin C: 4mg | Calcium: 493mg | Iron: 13mg