America's Test KItchen - Chicken - Disaster
On Oct 24, 2:33*pm, Omelet > wrote:
> In article >,
>
> *"Kent" > wrote:
> > We'd suggest "don't do it". I like the idea of spatched cock chicken, though
> > I've had very little experience with it. Also, I like the idea of inserting
> > something between breast skin and breast meat that would retain moisture in
> > the meat.
>
> > Kent
>
> Spatching chicken works well, if you do it right.
>
> 500 degrees for 40 minutes??? What kind of crack were they smoking?
>
> The Picassa albums have a lovely, flavorful roasted spatched chicken
> complete with successful photographs.
>
> I'll eventually post the pics of the spatched game hens I actually BBQ'd
> in the pit. They worked well too. ;-)
>
> As for inserting stuff between the skin and breast meat, herb laced
> butter does work if you like butter, but again, not at those temps!
> Geeze.
>
> The hunks of fat from just inside of a chicken carcass work better, and
> they taste like chicken.
> --
> Peace! Om
>
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
> *Clothes make the man. Naked people have little or
> * * * no influence on society. -- Mark Twain
Is "spatching" and "spatched" acceptable abbreviation for
"spatchcocking" and "spatchcocked?" Just curious...I'm not a
chef...but it seems awkward.
N.
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