Spatchcocked Chicken…
... I know, I know. It's funny and the jokes are truly endless, but it really is a 'handy technique' to have in your bag o' kitchen tricks.
One reason being, it cooks faster than a non-spatchcocked chicken and if you are short on time for dinner, as I often am, it can speed things along quite nicely with out sacrificing any flavor.
I love to spatchcock a chicken and put in on the grill and slather it in BBQ sauce, or cook in a roasting pan in the oven on a bed of lemon and rosemary, or as I am doing tonight, in my Tagine.
So go ahead! Spatchcock your chicken..no one is going to laugh at you.
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| Find the backbone. Slice along the side and thru the bone. |
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| Continue along the back bone breaking through bones. |
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| Cut down along the other side of the back bone and remove it, but don't throw it out! Keep it in a zip lock bag in your freezer for stock! |
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| Place the knife in the center of the breast bone. |
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| Give it a whack, hard enough to just break through the bone. The jokes! They write themselves! |
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| Flip it over and tuck in the wings so they don't burn. |
Happy Spatchcocking ~ 99% BitterSweet
but unless you are going for a fancy dinner presentation, don't stop there and finish butchering it
ReplyDeletepdross2000 - this is perfect for brick chicken, and I prefer smoking the whole bird (99% bittersweet has a nice big Weber that doubles as a more than passable smoker)..
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