 Hey y'all, welcome back to the Fire and Water Cooking Channel. I'm Darren and today I'm going to make a chicken, a spatchcock chicken. We're going to throw that on the Kamado Joe, but first we're going to sous vide it for a couple hours and today when I finish it I'm going to try a new product that actually got delivered to me a couple weeks ago and I don't know if you've been on YouTube, some of the other cooking channels, you might have seen this already, it's a newer product, it's been out for about maybe six months to a year, it's called duck fat in a can, it's you know kind of like Pam or other spray cooking oil but it's actual duck fat. So we're going to try to finish the chicken today instead of spraying it with oil before we throw it on the grill, we're going to actually use the duck fat and see how that turns out. But I've already got my chicken cut so we're going to go ahead, I've already got it all set up, all flattened out, got the wings all tucked under, legs spread out, so all I'm really going to do right now is season it up and I'm going to put it in the vacuum bag and then we're going to toss it in, I'm going to go ahead and season this up and today I'm going to just season it with some run-in-wild smoky paprika, I really like this rub on chicken, matter of fact this chicken is kind of dry out right now since it's been sitting here for a minute, so I'm going to put a little bit of the duck fat on it before I even season it up and throw it in the bag, just a little really light coat just to kind of get the rub to stick. But I like this smoky paprika because it gives a little bit of kick to the chicken, then I also throw a little bit of garlic powder on there, so might throw just a little bit of kosher salt on just to finish it up, salt and paprika really go well with chicken, so if you haven't tried the smoky paprika from run-in-wild there's a link down in the description below to run-in-wilds website, there's a discount code you can use, but I highly recommend this for poultry, so I'm just going to go ahead and do a nice liberal coat all over the front of the chicken, I will do a little bit on the back, I'm not going to video that, but it's more the front of the chicken that we want to get seasoned, we want that skin to get seasoned up really good because when we throw this on the grill later we want it to get nice and crispy, I'm going to get both sides of the wings and to get both sides of the, get under the breast there, this is also a good thing to do when you're seasoning a spatchcock chicken, go ahead and pull a skin back from in between the two breast sides because it will make a little pocket there where the rub won't go and once that skin starts to shrink when it's cooking you'll see that pocket and it'll look kind of ugly, so also here by the legs where they kind of clump up, just want to kind of pull it, pull the skin back just a little bit so that you can get some rub down in there and that's it, that's how we're going to do it, got it all nice and coated, I'm going to put just a little bit more, put a little bit of this garlic powder on and just a little bit of kosher salt and then we're going to bag it up, bag already and what I did, since it's a bigger chicken, I went ahead and I used my expandable bag, these are for bigger, bigger meats, we got that pleat in here so that you can actually open it up more than just the regular vacuum bags and the way I'm going to do this I'm going to kind of grab it by its legs and put it wing side first, just gives me a better angle to push this in there and then once it gets in I'm just going to slide it right in, slide right into the bag right down to the end and then I'm going to go ahead and vacuum it up, up and ready to go and I'm going to go ahead and throw this in the sous vide bath and right around three and a half to four hours so then we're going to throw it on the grill and I got the chicken out of the sous vide and we got the fire going pretty good and I'm going to pat this dry just a little bit to get off a lot of the moisture because we're going to hit this with some of that duck fat to crispen up the skin so I don't want a whole lot of moisture on the skin itself and we'll hit it again with some more rub but it's doesn't look really good right now but of course once we get that in the cooker it will start to look a little bit better so I'm going to hit it with some of this duck fat spraying not a whole lot just enough to coat skin yes and I'm going to pull it apart a little bit just going to get it on all the sides and I'm going to hit it just a little bit more of a rub to do it now I'm going to go throw this out on the grill and I got a nice smoke rolling now it's getting close attempt so I'm going to go ahead and throw the chicken on yeah fire's going good I'm just going to throw it on right in the middle so I can get nice smoke go into it get that crispy skin we'll let it sit there for a good oh good 20 or 30 minutes before we check on it again so let's set it sit there and we'll be right it's been on just about 30 minutes and I'm actually going to hit it with some more of this duck fat look at it here it's coming along just nice getting some nice color to it just a little bit more try to crisp up that skin and we'll leave it on there for another 10 minutes or so it should be good look how that's coming out looking pretty okay see you back in 10 minutes all right all it's done it's got a nice color to it if you can see that well I'll get you a close-up here in a second the smells beautiful that duck fat really made it look pretty good we're going to get a bit of taste here in the second but I just want to get a close-up of that color for you just kind of see that nice golden brown color and it's not overcooked it's nice and juicy and it give you a close-up here when I cut into it so you can see so juice running out of it right now I've seen lots of chickens before especially at this time and temp so I know what they look like so I'm going to go ahead cut this leg right off come right off see how easy that was to remove I'm going to cut a little piece right off the breast right here just see how juicy that is all that juice running out I know it's done and it's not dried out now the skin is not super crispy but it's just crispy enough it's hard to get skin super crispy but that duck fat does add another layer of flavor to it so I would highly suggest it I mean it's only like seven or eight bucks in the on Amazon in the sell it on their own website so take a look at it try it out works good on potatoes to you had on french fries the other day so alright guys I'm going to go cut this up and feed the family dinner but that looks pretty awesome to me tastes really good I'll see you again on the next video make sure you subscribe hit the like button hit the bell for notifications so when we do some more of these videos you can be notified and I will see you on the next one again