I also used the turkey hanger to do a couple chickens last month. I always do two at a time, since we will go through both of them over the course of the week. I thought that they came out pretty well, but it's difficult to get enough rub coverage on the inside compared to having the bird is split in two. Secondly, it's much easier to quarter the chicken after the cook with the spine removed. As convenient as the turkey hanger is, I'll continue to halve and hang.
Tonight's dinner? Smoked chicken fajitas! The rub on the chicken seasons the vegetables nicely, but I still add a little cumin and garlic salt. Even the kids dug it.
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