primitives discuss spatchcocking a chicken

[franksolich]

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x89516

Oh my.

It's a lazy rainy cool Sunday afternoon here on the High Plains, and a couple of other people are involved with installing a new front door here.  I'm just twiddling my thumbs.  So I thought I'd mosey over to see what nefarious activities the cooking and baking primitives were up to.

elleng  (1000+ posts)        Wed Oct-05-11 09:02 PM
Original message

Video: How to Spatchcock a Chicken

Spatch-what?

That’s right, spatchcock. Also known as butterflying, it’s an age-old term that pertains to any fowl. And it’s a simple technique that you can use to speed up the roasting of a chicken by nearly half the time, and emerge with a perfectly golden, evenly cooked bird.

http://dinersjournal.blogs.nytimes.com/2011/10/05/video...

Check this too, Chicken Under a Brick (Bittman)

http://dinersjournal.blogs.nytimes.com/2008/04/11/recip... /

Stinky The Clown  (1000+ posts)        Wed Oct-05-11 11:10 PM
Response to Original message

1. Cooks Illustrated has a really good video of chicken under a brick, a key part of which is . . . . .

 . . . . that butterflying technique. On the grill, they have a very specific series of turns and temperature adjustments. The results are marvelous.

flamin lib  (1000+ posts)        Thu Oct-06-11 01:08 PM
Response to Original message
 
2. Now, who among us can de-bone a chicken?

I can but I'm not fast.

Slice through the skin along the backbone and follow the ribs all the way to the keel bone separating the wing joint and leaving the wings intact. Break the thigh joint and remove the carcass to the stockpot. Lay the chicken on it's breast and using a scraping motion carefully peel the meat away from the thigh bone, around the joint and turning the drumstick inside out scrape down to the nub. With the back of a chef's knife break the drumstick bone as close to the nub as you can. Pull the bones free and pick any shards out of the now boneless chicken.

Fill the boneless chicken with your favorite stuffing and re-shape into a chicken like shape--it's basically a chicken sausage. Roast, breast side up, till the stuffing reaches a safe temp. Like a Thanksgiving turkey show it at the table before slicing across the chicken to show off the crispy skin wrapped chicken and stuffing or slice in the kitchen and re-assemble for serving.

A bit of work but unusual and elegant.

[zeitgeist]

Thank heavens.  When I first saw the title I thought it might have something to do with a tasteless old story about an adolescent, a chicken, a rubber band, and a bureau draw.   

[DumbAss Tanker]

flamin lib  (1000+ posts)        Thu Oct-06-11 01:08 PM
Response to Original message
 
2. Now, who among us can de-bone a chicken?

Pretty simple, really:  Fry chicken, eat all of it except bones, pile bones on plate.

Of course, being Democrats, they may have something much nastier in mind, in which case I would simply observe that 'That which has been boned, cannot be deboned.'

[delilahmused]

Pretty simple, really:  Fry chicken, eat all of it except bones, pile bones on plate.

Of course, being Democrats, they may have something much nastier in mind, in which case I would simply observe that 'That which has been boned, cannot be deboned.'

Yep, same here. And sometimes those cornish crosses get to be about the size of a small turkey. Never had one that wasn't tender. If I want it to cook faster I just cut it up into pieces.

Cindie

[Skul]

Still sounds like something Calpig would do on her wedding night.

[DumbAss Tanker]

Still sounds like something Calpig would do on her wedding night.

I think that's called bu-KAW-ki.  At least that's what the chickens call it.

[Chris_]

'Spatchcooking' sounds like some silly made-up word another dipshit hausfrau thought would be cute to use on her bridge club buddies.  Does a spatch exist as an object?  Probably not.  Butterflying (at least in my opinion) only makes sense on a single cut of meat like a filet, chop. or breast and doesn't apply to a whole bird.  If you're not some pretentious snob/insecure DUmmy who needs to invent words to make yourself feel better, how about "cutting up into smaller pieces so it cooks faster". 

Oops.  Too many words.

[Doubleplusungood]

I'll admit I had not heard that term before.

[JakeStyle]

I'll admit I had not heard that term before.

Neither had the DUmmie that started the thread, it found it via Google or youtube, and had to make a thread about it.  They crave attention and go to great lengths to get it.

[BlueStateSaint]

I think that's called bu-KAW-ki.  At least that's what the chickens call it.

Ruuuude!  But, I like it!  H5!