Majestik Posted July 18, 2006 Report Posted July 18, 2006 Could someone please post a detailed Spatchcock Chicken recipe, please? I see everyone talking about it but don't know what it is. Thx, Mike
Firemonkey Posted July 18, 2006 Report Posted July 18, 2006 mike, I dont have a specific recipe, your favorite seasonings/marinade/brine will be fine. Spatchcocking is a technique, where you remove the backbone of a whole bird so it will lay flat. Whiz has you covered: http://www.nakedwhiz.com/spatch.htm simple recipe: http://www.wholefoodsmarket.com/recipes ... hcock.html video of how to spatchcock: http://home.comcast.net/~ask-the-butcher/sp.wmv
Curly Posted July 18, 2006 Report Posted July 18, 2006 Wow Majestik, you have been gone awhile...plus, you are in real trouble for not knowing that was on The Naked Whiz site. Dude, you shoulda known Memorizing what's on his site is Ceramic Cooking 101!
Porkchop Posted July 18, 2006 Report Posted July 18, 2006 i don't really like spatchcock'n chickens. i break them down to eatin' pieces and i've never noticed a difference in juiciness. anymore, any chicken cheap enough for me to buy already has "12% broth added" which is ok, i guess. always comes out good, but it doesn't give me a chance to do my own brining... ALTHO, once i get my KK i might consider saving up for a rotis...
Firemonkey Posted July 18, 2006 Report Posted July 18, 2006 natural chicken If you have a BJs, their entire chicken selection is the purdue naturally fresh stuff. Minimally processed no additions, and under 3% retained water. $.79/lb for the whole birds. I mention this because its almost impossible to find uninjected meats anywhere else, unless you pay a pretty large premium for them.
Porkchop Posted July 18, 2006 Report Posted July 18, 2006 we don't have BJ's here. too bad, that sounds like a deal!
Porkchop Posted July 18, 2006 Report Posted July 18, 2006 sanny, that comment with that avatar... it just ain't right. if you're going to make those kinds of comments, we need an updated pic in that avatar. black bars over the eyes are fine...
Majestik Posted July 18, 2006 Author Report Posted July 18, 2006 Re: natural chicken If you have a BJs' date=' their entire chicken selection is the purdue naturally fresh stuff. Minimally processed no additions, and under 3% retained water. $.79/lb for the whole birds.[/quote'] I picked up a couple of those this weekend... BJs produce has been hit and miss (a lot of spoilage) but their butchery has been very good to me. I did one of those birds as a beer-butt on sunday... It has been almost 2 years since I've done one of those... it was amazing. I forgot how sweet and succulent they are. Sigh.
samantha Posted July 18, 2006 Report Posted July 18, 2006 curly's new avatar Hey curly...did you have a rough weekend or did you get a makeover? Have you been to Dr. 90210?
Curly Posted July 18, 2006 Report Posted July 18, 2006 I'm feeling a little beetlejuicy today Got my new starter in my bike and am ready to ride
gerard Posted July 18, 2006 Report Posted July 18, 2006 Re: natural chicken I did one of those birds as a beer-butt on sunday... It has been almost 2 years since I've done one of those... it was amazing. I forgot how sweet and succulent they are. Sigh. Gawd, not another beer-butt chicken fan Thought your type was extinct but I forgot you've been out of commission for a while. That fad is soooo yesterday. But in its day, Chicken on the Throne was the greatest yuck yuck product since the sneaker phone.
Majestik Posted July 18, 2006 Author Report Posted July 18, 2006 Re: natural chicken Gawd, not another beer-butt chicken fan. You tell me how to produce a superior chicken, and I will follow. Until then, keep your hands off my beer butt.
gerard Posted July 18, 2006 Report Posted July 18, 2006 Re: natural chicken You tell me how to produce a superior chicken... Boil it.
Porkchop Posted July 18, 2006 Report Posted July 18, 2006 while not a huge beer-butt fan, i'm not a detractor either have you tried brining? brining pieces or whole chickens accomplish many of the same things steaming it from the cavity does; reduces cooking time, produces juicy meat, and gets the flavor as deep into the meat as injecting. problem is anymore, cant get chickens that aren't "enhanced", which is just stupid! you can't brine an "enhanced" bird; already got salt in there. reason i'm not a beer butt fan; i don't like whole chicken in general. i like parts. that's hands-on eating, not fork and knife eating. cutting a spatch'd bird or whole into parts makes even more mess, and the escaping juices get the skin soggy. i like crispy chicken skin. if KFC sold just buckets of fried chicken skin, i'd be in line right now! and i vote you DONT boil that chicken!! unless you're making soup.
Porkchop Posted July 18, 2006 Report Posted July 18, 2006 it's kinda funny this thread is seeing so much attention; just took 2 birds out of the deep freeze this morning for dinner tonite! love chix off the grill!
Sanny Posted July 18, 2006 Report Posted July 18, 2006 Got my new starter in my bike and am ready to ride I liked the lion better.
Majestik Posted July 18, 2006 Author Report Posted July 18, 2006 Re: natural chicken Boil it. Eh, you're such a naysayer, Gerard, and after all I've done for you, too. Porkchop, I am going to try brining soon... will have to grab your brine proportions of your site one of these days soon.
Curly Posted July 18, 2006 Report Posted July 18, 2006 I'll tell you, the chickens I've cooked on my ceramic cooker have all been so succulent...I'm afraid to brine, they might just turn into liquid. To brine or not to brine...seems like a wasted step when you have a ceramic cooker
Curly Posted July 18, 2006 Report Posted July 18, 2006 Sanny, I guess I could put one of my baby pics up...but I wasn't near that cute. The Lion will be back, and Curly too. Just needed a change
