In article
>,
DaleW > wrote:

> Tuesday was very hot for April. I spatchcocked a chicken, which then
> sat with some Greek-esque spices for a while, then was rubbed with
> olive oil, garlic, and lemon before grilling. Wine was the Ch. d'Oupia
> Minervois rose, which played its role well. Strawberry and raspberry
> fruit with a light bitter edge, good acidity, nice finish. Definitely
> not for those seeking fruit as a primary goal. Pondering this wine I
> realized that the very light bitter edge is pretty common among pinks
> I like. Good value. B/B+
>
> Wednesday Betsy was at NYU for the VOX showcase, I visited a very ill
> employee at Harlem Hospital then headed downtown to meet her. We dined
> at Apiary, quickly becoming one of my favorite NYC restaurants. She
> chose the appetizer special I had last time (house-cured citrus salmon
> topped with a soft poached egg and trout roe), I had the excellent
> sweetbreads. She had Chatham cod with a tapenade, while my main was
> skate on a bed of razor clam chowder with lots of bacon. We also had
> Brussels sprouts. Wine was off the list, the 2006 Dureuil-Janthial
> "Maizieres" Rully (very fairly priced at $42). This is a nice white
> Burgundy that is drinking well now, and paired well with both the
> sweetbreads and the skate. Bosc pear fruit with a citric edge, some
> vanillin oak but not overpowering, really excellent length for a
> village (I think, don't think this is 1er) Rully. Good crispness, big
> for appellation, I quite enjoyed. B++
>
> Grade disclaimer: I'm a very easy grader, basically A is an excellent
> wine, B a good wine, C mediocre. Anything below C means I wouldn't
> drink at a party where it was only choice. Furthermore, I offer no
> promises of objectivity, accuracy, and certainly not of consistency.
> *

What exactly does it mean to spatchcock a chicken? I have a bottle of
the Minervois waiting for the right warm day.