On Apr 30, 7:32*pm, Lawrence Leichtman > wrote:
> 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.

The bird equivalent of butterflying. I use shears to cut out backbone,
then yank out the breastbone. Lets bird lay flat for grilling,. I also
used a cast iron press as a weight