Pellet Fan
Here's How I.... => Cook Chicken/Turkey/Fowl => Topic started by: pmillen on September 04, 2017, 04:54:08 PM
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I cook chicken a little past the USDA recommended temperatures to ensure that Marcia doesn't see anything pink in there. But I still want to pull the breast before the legs. That can't be done with a spatchcocked bird so I've been using a technique that Barry (Chef Barry or just CB) Martin showed me a few years ago.
(https://xcetqq-ch3301.files.1drv.com/y4miTF7r4DBctOpAC22qUapgLVsEvLubBhw_6tJmM6wuCtHWn8zzmf9amJRUGA2RcTMhfzESB353NvXPvJ9Po2gvBwp-xqsNXLuTrIR8eFf9ygm5sAqQi-hZmeJ1vctvVMpCbvEeLIoZKkU3U7LpnW7FsG8Hkt24cQDoeaOc2BZ30tUZQ3fsccghlBUOjD7wgzLdicCnp8UA6MfRQociypMeA?width=660&height=372&cropmode=none)
Lay the bird on its back and peer up into the breast cavity to locate the joint in the ribs where it looks like some go with the breast and some go with the back. Cut along that V-shaped "seam" with sheers and when you get to the front just turn 90° and cut through the spine difficult joint that's left (I think it's the long end of the wishbone).
That removes the back from the breast, leaving only the breast and wings with the body cavity open because the back is gone.
You don't have to do any cutting on the other piece. It's the complete back and the two thighs and legs.
Now you can pull the breast at one temperature and the dark meat at another.
I was reluctant to try it at first 'cause it didn't seem as though I had complete instructions—but I actually had all I needed. It's just that there's not much to it.
What the heck. Give it a try. So what if it doesn't turn out exactly the way you wanted. It'll still cook up.
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That is the 1st time I have eve seen a bird laid out like that!
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Got more pictures of the process? .... Have you spatchcocked the breast and wing side and left the legs intact? Are these 2 separate pieces that after cutting you slid back together in the photo?
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Got more pictures of the process?
No. I don't know if I can get a shot up into the body cavity if that's what you're looking for.
Have you spatchcocked the breast and wing side and left the legs intact?
No.
Are these 2 separate pieces that after cutting you slid back together in the photo?
Yes. I should have left a space between the two pieces for the photo.
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This looks like one of the best methods of preparing the bird I have seen. It will be definitely be done the next time I do a bird.
Thanks for posting
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Have you tried it for turkey?
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Have you tried it for turkey?
No. I cook turkey differently.
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Paul,
You really need to document this pictorially further. I've read this explanation 10 times and don't get it. I think the idea is really great. Guess I need to go out and buy a chicken. Maybe then the concept will sink in. ..... A picture's worth a thousand words.
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Paul,
You really need to document this pictorially further. I've read this explanation 10 times and don't get it. I think the idea is really great. Guess I need to go out and buy a chicken. Maybe then the concept will sink in. ..... A picture's worth a thousand words.
:) I sympathize with you. That's exactly how I felt until I laid the bird on its back and peered up into the breast cavity. I had the instructions to cut with sheers right next to me so I gave it a try. It's simple. There's not much to it.
Give it a try. If you somehow fail (doubtful) you can still salvage the bird by disjointing it or falling back to spatchcock. It'll just be a little beat up.
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Are you just cutting the bird in half from the outside at the point where internally some of the ribs go to the breast and the others go to the back? Or is the cutting done inside the cavity? Why shears? Wouldn't a sharp knife just cut through the whole thing?
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Are you just cutting the bird in half from the outside at the point where internally some of the ribs go to the breast and the others go to the back?
Yes, I'm cutting the bird in half along the V-shaped junction where, as you wrote, some of the ribs go to the breast and the others go to the back. But I'm looking at the inside and cutting with sheers.
Why shears? Wouldn't a sharp knife just cut through the whole thing?
I use sheers because (1) I'm looking into the body cavity and following that rib junction and (2) I also need to simultaneously cut the skin. The first time I did it I didn't have kitchen sheers. I used Marcia's scissors from her sewing supplies. She found them in the dishwasher. (She's tolerant and forgiving. I continually test that.)
I've never tried it with a knife. I imagine it could be done, but you also have to cut the spine joints at the long end of the wishbone when you reach the crop area.
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Man, Marcia must be really forgiving. My sewing shears are very expensive and razor sharp and I cannot imagine what it would be like to cut cloth with them after cutting chicken. :o
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As I think about it, it's not the spine that's the firm cut at the end, it's probably more like the wishbone long end joint, 'cause I have to do it on both sides. I'm going to go back and edit my previous posts.
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Man, Marcia must be really forgiving. My sewing shears are very expensive and razor sharp and I cannot imagine what it would be like to cut cloth with them after cutting chicken. :o
We have two wooden blocks for kitchen knives, hers and mine. I'm equally forgiving when she nicks my knives. She likes using my knives because they're sharper but she has no respect for the edge. I sharpen hers once in a while but she continually mistreats them.
I love everything about her, but that's one of the things I love a little bit less.
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You should make a little video of this procedure.
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Great slide show, now I see. Thanks for the link. :clap:
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Got to this video from the Christmas Turkey thread. About 20 minutes after reading this, this video popped up on my my FB feed. So I thought I would post to go with the pictures above.
https://youtu.be/1CU2-GkpzYs
This guy does a lot of different things.
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Glen's method is an improvement mine.
Thanks, BigDave.
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Paul, This is the way I carve turkey and cook the white and dark meat separately.
https://www.chefsteps.com/activities/turkey-butchery-how-to-separate-breasts-thighs
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Paul, This is the way I carve turkey and cook the white and dark meat separately.
https://www.chefsteps.com/activities/turkey-butchery-how-to-separate-breasts-thighs
He makes it look so easy...
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I've never seen that before and as previous comments have asked, more info please...
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Another varient is the Latin American Spatchcock.
Step-by-step instructions here:
https://www.thekitchn.com/how-to-spatchcock-a-turkey-cooking-lessons-from-the-kitchn-212641
VERY simple mehod that divides the bird into white meat and dark meat sections that allows the dark meat to go in first to get to a higher IT without drying out the white meat.