Comments on: Spatchcocked Chicken Season

By: LucyD

LucyD — Tue, 30 Nov 1999 06:00:00 +0000

Thanks, Michael. As usual, I had about half of tonight’s dinner figured out: brined whole chicken marinating in olive oil, garlic, rosemary, lemon peel, s, p — but no real plan about how to make it. Then I read your post and remembered how much I love spatchcock chicken. Cooked up a little angelhair pasta with pecorino romano and some butter-steamed, julienned carrots. Voila. Merci

By: LucyD

LucyD — Tue, 30 Nov 1999 06:00:00 +0000

By: Judith in Umbria

Judith in Umbria — Tue, 30 Nov 1999 06:00:00 +0000

I love spatchcocked chicken. I love it best fra diavolo. I rub it with strong mustard and then press on highly seasoned breadcrumbs with lots of paprika forte. Let it sit in the fridge for a while to firm up, and then bake at a blazing high temperature or grill outside– not my specialty at all, that grilling thing. I can easily make lunch for 50 with this recipe.

By: Caroline Cummins

Caroline Cummins — Tue, 30 Nov 1999 06:00:00 +0000

Matthew Card has a good recipe for brining spatchcocked chickens (http://www.culinate.com/recipes/collections/Contributors/Matthew+Card/Grill-Smoked+Spatchcocked+Chickens) before grilling them. And no, you aren’t supposed to peel the garlic before blitzing it in the food processor.

By: amy

amy — Tue, 30 Nov 1999 06:00:00 +0000

Luis, Cameron

Mayhap you’re both correct : P

http://www.google.com/search?hl=en&defl=en&q=define:roasting&sa=X&oi=glossary_definition&ct=title

By: Chuck Shaw

Chuck Shaw — Tue, 30 Nov 1999 06:00:00 +0000

Anita and I love this method. Poultry shears make dismatling chicken little a whole lot easier. You could buy one of those fancy presses or just cover a brick with foil. Don’t forget to lube the business end of the brick.

By: FoodPuta

FoodPuta — Tue, 30 Nov 1999 06:00:00 +0000

Just Spatchedcocked this weekend. I poached garlic and thyme in Olive oil for my Baste.

That’s one damn fine Spatchcock I tell ya!!

By: Tommy

Tommy — Tue, 30 Nov 1999 06:00:00 +0000

I’ve heard this called “butterflying” before. But “spatchcocking” has a way better ring to it. Tried it last summer, rubbed some red thai chili paste under the skin and grilled it, which worked out very nicely.

By: Ted

Ted — Tue, 30 Nov 1999 06:00:00 +0000

I like to spatchcock rock cornish hens and I do it over charcoal after marinating in mojo criollo (with a lot of garlic, thyme & lime juice.

I’ve used jerk merinade, too with this method.

By: ntsc

ntsc — Tue, 30 Nov 1999 06:00:00 +0000

You don’t roast in an oven, you bake in an oven. Roasting is done on a spit over an open flame, usually in a fire place equiped with dogs.

An oven is simply one of many tools used to heat food, there are many others. None is the best, they cause the food to be cooked in different fashion and may cause a different result

By: Tags

Tags — Tue, 30 Nov 1999 06:00:00 +0000

So when are we going to see spatchboard pig?

By: Maryann

Maryann — Tue, 30 Nov 1999 06:00:00 +0000

Just a short note to tell you how much I enjoyed you on Iron Chef! I loved the back and forth disagreements on the judging. It made for great TV!

By: Linda

Linda — Tue, 30 Nov 1999 06:00:00 +0000

Haha, I made spatch-cocked chicken last week. I learned the term from a Sophie Grigson cookbook that I picked up because I love her mother’s books so much. Those British, they certainly have a way with words…

By: luis

luis — Tue, 30 Nov 1999 06:00:00 +0000

Cameron, I get it!. “Grilling is direct heat on the meat. BBQ is using indirect heat to cook the meat. Both involve smoke from when the juices hit the hot grill surface. This adds to flavour. ”

Honest, I am waiting for a vegetable cooking book I think will help me tremendously. It is by season and has recipes…Veggies are simply 50-75% what I love to eat.
But my next cook after that book is BBQUSA.
Not because I want to grill or even bbq anything at the moment. (Although is only a matter o’time)(I have a small gas unit I have never fired up yet).
It is because I know my old decrepit crappy oven/broiler range can do all of that just fine. But your point is very well taken.
There are so many ways to add flavor to a dish that grilling or bbqing just hasn’t been on my mind since the last hurricane blew past here.

By: Cameron S

Cameron S — Tue, 30 Nov 1999 06:00:00 +0000

Luis – this method doesn’t involve an oven – not sure why you are so intent on dropping obvious knowledge without removing misinformation. People know how to use an oven.

The whole point of this thread is mention an interesting term that Michael was unfamiliar with, and to talk about how to spatchcock the chicken without heating your home by using the oven. Butterfly is also a term that can be used obviously but spatchcock is more interesting to know about.

The thread would not exist in this way or be as amusing if he talked about butterflying a chicken. Boring.

Also – Grilling is direct heat on the meat. BBQ is using indirect heat to cook the meat. Both involve smoke from when the juices hit the hot grill surface. This adds to flavour.

By: luis

luis — Tue, 30 Nov 1999 06:00:00 +0000

Nuts spatchcock = Butterfly….Hello!!!
(and folks that breast bone is called the KEEL BONE, thank you!).

Besides, I can’t see grilled chicken coming out right..no way!.
On the other hand you roast it at low to medium temp say 300-350 until it reaches 155 degreees and you grill it under the broiler to brown the skin after basting it a bit and I say Good Chicken. What’s even the point in grilling when you folks know that you put the coals to the side and the darn chicken to the OTHER SIDE….Folks there are a few things a grill can do.. but the all around go to champion cooking utensil is the oven.. not the grill, not the smoker, not the toaster oven..and definitelly not the microwave. It is your oven!. If you can’t use your oven then learn how to. Best thing in the world you can do to really cook.

By: luis

luis — Tue, 30 Nov 1999 06:00:00 +0000

Charlotte , I have done Turkey over stuffing in the past too… Delish doesn’t begin to describe it. But I have not tried to butterfly a turkey to date. It could happen.. if it worked for you.. I might give it a go sometime. Bravo, it seems you went out of the box that time. Great, nice going.
My new quest is to search for a cooking book of fillings… Honestly, The only thing that is holding me back from going all out on many different dishes is the filling or stuffing…
galantines, pot stickers, wontons, Turkey’s… it comes down to the stuffing but specifically the stuffing needs more work more balance and more attention in my kitchen.

By: Harry

Harry — Tue, 30 Nov 1999 06:00:00 +0000

@dbutler4: no, no, no; the line for Michael is “Try the veal STOCK.”

According to OED, spatchcock has it’s origins in “dispatch” but doesn’t go into any more detail. In this context dispatch could mean faster, or to kill or do away with. Take your pick.

By: dbutler4

dbutler4 — Tue, 30 Nov 1999 06:00:00 +0000

Is that a spatchcock in your pocket or are you just glad to see me?

heh

Try the veal… I’ll be here all week…

By: Shannon

Shannon — Tue, 30 Nov 1999 06:00:00 +0000

I should spatchcock more often.

I never think about doing that when it’s too hot to run the oven in the house and I want to grill instead.