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Author Topic: I Haven't Spatchcocked a Chicken In Years  (Read 9733 times)

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Saddleman

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Re: I Haven't Spatchcocked a Chicken In Years
« Reply #15 on: January 24, 2018, 01:27:41 PM »
Great slide show, now I see. Thanks for the link.  :clap:
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BigDave83

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Re: I Haven't Spatchcocked a Chicken In Years
« Reply #16 on: December 26, 2021, 06:24:11 PM »
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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pmillen

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Re: I Haven't Spatchcocked a Chicken In Years
« Reply #17 on: December 26, 2021, 08:08:51 PM »
Glen's method is an improvement mine.

Thanks, BigDave.
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Paul

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hughver

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Re: I Haven't Spatchcocked a Chicken In Years
« Reply #18 on: December 27, 2021, 12:30:51 PM »
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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02ebz06

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Re: I Haven't Spatchcocked a Chicken In Years
« Reply #19 on: December 27, 2021, 01:21:18 PM »
Quote from: hughver on December 27, 2021, 12:30:51 PM
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...
« Last Edit: December 27, 2021, 01:35:37 PM by 02ebz06 »
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MP09

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Re: I Haven't Spatchcocked a Chicken In Years
« Reply #20 on: December 27, 2021, 02:23:10 PM »
I've never seen that before and as previous comments have asked, more info please...
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W6YJ

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Re: I Haven't Spatchcocked a Chicken In Years
« Reply #21 on: December 27, 2021, 07:13:51 PM »
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.
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