A Chicken-Roasting Method All Good Cooks Know

[elleng]

https://www.nytimes.com/2017/06/02/dining/roast-chicken-spatchcock-butterflied.html?

[Neema]

1. Before I even clicked I said "spatchcocking"?

My favorite method. Roasts faster, more evenly, and all the pieces have crispy browned skin. I do a dry brine beforehand for excellent flavor and put cut veg on the bottom of my Le Crueset. They help keep the meat moist and they cook in the juices.

[Kleveland]

2. Also works great on the grill!

Easier to deal with over all than buying an overpriced rotisserie accessory.

Although, rotisserie is nice because you don't have to turn it!

Smoking is another serious favorite technique if you have the time, space and of course a smoker. I use a Weber Bullet type.

Another good piece of advice is to get a decent thermometer, don't guess by feel or appearance alone.

I highly recommend ThermoWorks units.

Not shilling for the manufacturers here, just sharing from experience.

Mmmmm BBQ.....

[Yonnie3]

3. I've done this and did not know the term.

Last edited Mon Jun 5, 2017, 08:39 PM - Edit history (1)

I used to go tent camping a lot, both in the Blue Ridge Mountains and my favorite Ocracoke Island, NC.

I would prep a whole chicken by cutting along the backbone and sticking it in a large Ziplock with a marinade that included cheap Gin. I would then freeze it solid to put in my cooler triple bagged. It helped keep my perishables cold and once it thawed I'd have roast chicken. It would be really difficult to do a whole chicken on the provided grill, but this worked very well. I also did this with Cornish game hens, the smaller serving size for just me was good.

Using the Gin was an idea to get rid of some Gin I wasn't going to drink and gave a nice tang to the chicken.

[dem in texas]

4. It Ain't Rocket Science

I've been cutting out the backbone of a chicken when I roast y for too many years for an lady to say. I didn't know this little trick had such a fancy name until all the cooking shows started up on cable.

[WhiteTara]

5. Okay. I spatchcocked today.

My first time. I'll let you know how it goes. Thanks for the tip!

[elleng]

6. Good. How'd it go?

(Take your time responding, but wanted to encourage you!)

[WhiteTara]

7. It was delicious! Just as advertised

the breast was moist and juicy and it cooked in about 40 minutes (4 lb bird) and the skin was a crispy delight. I'm a spatchcock devotee!

Thank you!