In article >,
Damsel in dis Dress > wrote:

> On Sat, 15 Jul 2006 21:49:29 GMT, Blair P. Houghton > wrote:
>
> >America's Test Kitchen this week did "High-roasted chicken"
> >(chicken roasted at 500F the whole cooking time) and to avoid
> >having to turn the bird, spatchcocked it. They called it
> >"butterflying," but we'uns know different.
> >
> >Very good demo, right there on video, of chopping out the spine
> >then turning the bird skin-side up then using the heel of your
> >hand to snap the sternum and flatten the breast.
> >
> >Good luck finding someone who TiVo'd it.
>
> We're still looking for an RFCer who is willing to photograph and
> describe the steps involved in this process so it can be a permanent
> part of the rfc website. Links are great, but they're not forever.
>
> Carol

I'm willing to do it if and when I get a chance. :-)
My dad and I don't care for breast meat so I rarely purchase whole
chickens.

I'll try to do it eventually if nobody beats me to it.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson