Comments on: How to Spatchcock a Chicken http://www.weareneverfull.com/how-to-spatchcock-a-chicken/ Musings on Starters, Mains, Desserts and Second-Helpings... Tue, 02 Dec 2008 23:53:34 +0000 http://wordpress.org/?v=2.3.3 By: Love in the Grocery Store « The Holy Trinity: Food, Sex, and Literature http://www.weareneverfull.com/how-to-spatchcock-a-chicken/#comment-6469 Love in the Grocery Store « The Holy Trinity: Food, Sex, and Literature Sun, 09 Nov 2008 00:29:26 +0000 http://www.weareneverfull.com/how-to-spatchcock-a-chicken/#comment-6469 [...] the next aisle was the butcher with proverbial red cheeks who frenched my lamb shanks and spatchcocked my chicken, the man who took seriously our discussion of how to best roast a stuffed pork [...] […] the next aisle was the butcher with proverbial red cheeks who frenched my lamb shanks and spatchcocked my chicken, the man who took seriously our discussion of how to best roast a stuffed pork […]

]]> By: kate http://www.weareneverfull.com/how-to-spatchcock-a-chicken/#comment-927 kate Mon, 07 Apr 2008 13:08:07 +0000 http://www.weareneverfull.com/how-to-spatchcock-a-chicken/#comment-927 Here's a hint on that gristly breast bone removal... take a chefs knife and using the thick end at the base, press it against the center of the breastbone, and with the heel of your hand, push down hard on the blade- usually it snaps the bone in two with one of those satisfying (but sometimes disconcerting) crunches, and with a little tugging, those pieces tend to come right out. You can trace around them with the tip of the knife to loosen them too. A chefs knife also makes short work of snipping off the backbone- just insert it into the chicken cavity and give it a good shove......crunch galore! Here’s a hint on that gristly breast bone removal…

take a chefs knife and using the thick end at the base, press it against the center of the breastbone, and with the heel of your hand, push down hard on the blade- usually it snaps the bone in two with one of those satisfying (but sometimes disconcerting) crunches, and with a little tugging, those pieces tend to come right out. You can trace around them with the tip of the knife to loosen them too. A chefs knife also makes short work of snipping off the backbone- just insert it into the chicken cavity and give it a good shove……crunch galore!

]]> By: Psychgrad http://www.weareneverfull.com/how-to-spatchcock-a-chicken/#comment-915 Psychgrad Sun, 06 Apr 2008 19:50:49 +0000 http://www.weareneverfull.com/how-to-spatchcock-a-chicken/#comment-915 Thanks for the tutorial. I've never tried preparing chicken that way! Thanks for the tutorial. I’ve never tried preparing chicken that way!

]]> By: White On Rice Couple http://www.weareneverfull.com/how-to-spatchcock-a-chicken/#comment-902 White On Rice Couple Sun, 06 Apr 2008 13:41:55 +0000 http://www.weareneverfull.com/how-to-spatchcock-a-chicken/#comment-902 Great step by step pictorial here. This fabulous post is bookmarked for future use! No need to go out and buy a book on spatchcooking, it's all right here! Is there a podcast to go with this too? :) Great step by step pictorial here. This fabulous post is bookmarked for future use! No need to go out and buy a book on spatchcooking, it’s all right here! Is there a podcast to go with this too? :)

]]> By: michelle @ TNS http://www.weareneverfull.com/how-to-spatchcock-a-chicken/#comment-898 michelle @ TNS Sun, 06 Apr 2008 03:25:38 +0000 http://www.weareneverfull.com/how-to-spatchcock-a-chicken/#comment-898 we've discovered/devised a way to roast a whole chicken and have all the parts come out done but juicy, but spatchcooking seems easier. the pictorial is just what i needed - thanks! we’ve discovered/devised a way to roast a whole chicken and have all the parts come out done but juicy, but spatchcooking seems easier. the pictorial is just what i needed - thanks!

]]> By: Peter http://www.weareneverfull.com/how-to-spatchcock-a-chicken/#comment-887 Peter Fri, 04 Apr 2008 16:59:54 +0000 http://www.weareneverfull.com/how-to-spatchcock-a-chicken/#comment-887 SHout back at ya Amy & Jonny! Steve's show got canned? Pity...I used to catch it on PBS Buffalo. I do enjoy chicken this way as it cooks rather quicky and evenly. As for turkey...brine your turkey next time...no other way - period. You'll have the moistest bird ever and you'll look forward to the leftovers. Finally, beer can chicken and rotisserie chicken on the Q never fail me. When ya comin' over? SHout back at ya Amy & Jonny! Steve’s show got canned? Pity…I used to catch it on PBS Buffalo.

I do enjoy chicken this way as it cooks rather quicky and evenly. As for turkey…brine your turkey next time…no other way - period. You’ll have the moistest bird ever and you’ll look forward to the leftovers.

Finally, beer can chicken and rotisserie chicken on the Q never fail me.

When ya comin’ over?

]]> By: courtney http://www.weareneverfull.com/how-to-spatchcock-a-chicken/#comment-885 courtney Fri, 04 Apr 2008 16:42:06 +0000 http://www.weareneverfull.com/how-to-spatchcock-a-chicken/#comment-885 Wonderful pictorial.I have some great new shears that are up to the task! Wonderful pictorial.I have some great new shears that are up to the task!

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