This request is for both me and the RFC website.

We have a chicken that's just begging to be spatchcocked and grilled.
I've read about how to do it a few times, but once I get the victim in
front of me, I'm lost.

Is anyone willing to write step-by-step directions, including
pictures, and send them to "webmaster" on the RFC site?
http://www.recfoodcooking.com/tips/

Gratefully yours,
Carol

"Damsel in dis Dress" > wrote in message

:: This request is for both me and the RFC website.
::
:: We have a chicken that's just begging to be spatchcocked and
grilled.
:: I've read about how to do it a few times, but once I get the victim
in
:: front of me, I'm lost.
::
:: Is anyone willing to write step-by-step directions, including
:: pictures, and send them to "webmaster" on the RFC site?
:: http://www.recfoodcooking.com/tips/
::
:: Gratefully yours,
:: Carol

Here's a link to the Naked Whiz's website. From the recipes section:

http://www.nakedwhiz.com/spatch.htm


How about a link to a video? It's in .wmv form.

http://askabutcher.proboards42.com/i...d=1119906 135

Steve is a retired butcher.

BOB
I have no idea why he calls it a "keel-bone". Maybe he's afraid to
say the word "breast" but it's usually the backbone that gets removed?

BOB wrote:
> "Damsel in dis Dress" > wrote in message
>
> :: This request is for both me and the RFC website.
> ::

Bob and the other person who posted the CNN link - thanks all for the
great links. I know how to do this but I'm clumsy at it, and I really
appreciate the visuals.

Leila

Leila wrote:
> BOB wrote:
> > "Damsel in dis Dress" > wrote in message
> >
> > :: This request is for both me and the RFC website.
> > ::
>
> Bob and the other person who posted the CNN link - thanks all for the
> great links. I know how to do this but I'm clumsy at it, and I really
> appreciate the visuals.
>
> Leila

I think I need to buy some poultry scissors. That's my big problem. I
don't have poultry scissors (and I need a new boning knife)

L.

BOB wrote:

> I have no idea why he calls it a "keel-bone". Maybe he's afraid to say
> the word "breast" but it's usually the backbone that gets removed?

The keel-bone is so-called because it resembles the keel of a yacht. The
keel-bone AND the backbone get removed. Removing the keel-bone makes
flattening the chicken easier.

Bob

BOB wrote:
> "Damsel in dis Dress" > wrote in message
>
> :: This request is for both me and the RFC website.
> ::
> :: We have a chicken that's just begging to be spatchcocked and
> grilled.
> :: I've read about how to do it a few times, but once I get the victim
> in
> :: front of me, I'm lost.
> ::
> :: Is anyone willing to write step-by-step directions, including
> :: pictures, and send them to "webmaster" on the RFC site?
> :: http://www.recfoodcooking.com/tips/
> ::
> :: Gratefully yours,
> :: Carol
>
> Here's a link to the Naked Whiz's website. From the recipes section:
>
> http://www.nakedwhiz.com/spatch.htm
>
>
> How about a link to a video? It's in .wmv form.
>
> http://askabutcher.proboards42.com/i...d=1119906 135
>
> Steve is a retired butcher.

BOB and L, not -L


Thank you for these links. I have added them to the Tips 'n Tricks section.

http://www.recfoodcooking.com/tips.html

But... please note that I only check for "broken" links on the RFC site
once a month. Therefore, I agree with Carol - it would be great if
someone would "volunteer" to do this and take their own photo's so that
we can have it on the the site permanently.

--
Cheers
Chatty Cathy

"Leila" > wrote in message
>
> I think I need to buy some poultry scissors. That's my big problem. I
> don't have poultry scissors (and I need a new boning knife)

I don't use my boner on chicken, but I do have a pair of Chinese scissors
from Lee Valley that get the job done.

"Edwin Pawlowski" > wrote in message
.. .
>
> "Leila" > wrote in message
> >
> > I think I need to buy some poultry scissors. That's my big problem. I
> > don't have poultry scissors (and I need a new boning knife)
>
> I don't use my boner on chicken, but I do have a pair of Chinese scissors
> from Lee Valley that get the job done.
>
>

When we spatchcock a chicken, we just use a large cleaver to sever the bone.
Throw on some rub and let it grill. It's really the best way to grill a
whole chicken, IMHO. We haven't made them often....hmmm......I think we
need to do it soon. Another craving flung on me!

kili

Bob Terwilliger > wrote:

> The
> keel-bone AND the backbone get removed.

Wouldn't you get two chicken halves instead of a spatchcocked chicken
then?

Victor

In article >,
(Victor Sack) wrote:

> Bob Terwilliger > wrote:
>
> > The
> > keel-bone AND the backbone get removed.
>
> Wouldn't you get two chicken halves instead of a spatchcocked chicken
> then?
>
> Victor

No, watch the video. :-)
It was impressive. I plan to try it here soon.....
--
Peace!
Om

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

"kilikini" > wrote in message
>
> When we spatchcock a chicken, we just use a large cleaver to sever the
> bone.
> Throw on some rub and let it grill. It's really the best way to grill a
> whole chicken, IMHO. We haven't made them often....hmmm......I think we
> need to do it soon. Another craving flung on me!

Chicken was on sale this week so I did three of them today. One to eat for
dinner tonight and lunch tomorrow, one for later this week, one for the
freezer for a quick meal. Once the grill is fired up, just as easy to do
them all at the same time.

"Leila" > wrote in message
oups.com
:: BOB wrote:
::: "Damsel in dis Dress" > wrote in
message
:::
::::: This request is for both me and the RFC website.
:::::
::
:: Bob and the other person who posted the CNN link - thanks all for
the
:: great links. I know how to do this but I'm clumsy at it, and I
really
:: appreciate the visuals.
::
:: Leila

You're welcome. The kitchen shears make all the difference, IMO.

BOB

"Victor Sack" > wrote in message

:: Bob Terwilliger > wrote:
::
::: The
::: keel-bone AND the backbone get removed.
::
:: Wouldn't you get two chicken halves instead of a spatchcocked
chicken
:: then?
::
:: Victor

IMO, yes, almost. I leave the *breastbone* in (chickens don't have a
"keel") and squarsh it down as flat as I can. The presence of the
breastbone sure makes flipping the bird ;-) easier.

BOB

BOB wrote:

> IMO, yes, almost. I leave the *breastbone* in (chickens don't have a
> "keel") and squarsh it down as flat as I can. The presence of the
> breastbone sure makes flipping the bird ;-) easier.

Exactly so. I could never understand why anyone would
completely remove it, other than for the thrill of
seeing it fall apart.

I do remove the wishbone for easier carving, however.

--
Reg

"Reg" > wrote in message
et
:: BOB wrote:
::
::: IMO, yes, almost. I leave the *breastbone* in (chickens don't
have a
::: "keel") and squarsh it down as flat as I can. The presence of the
::: breastbone sure makes flipping the bird ;-) easier.
::
:: Exactly so. I could never understand why anyone would
:: completely remove it, other than for the thrill of
:: seeing it fall apart.
::
:: I do remove the wishbone for easier carving, however.
::
:: --
:: Reg

LOL.

Usually the wishbone is broken when I flatten down the bird so that
the inside of the ribs contacts the grill grate.

BOB

In article >,
" BOB" > wrote:

> "OmManiPadmeOmelet" wrote ,
> :: (Victor Sack) wrote:
> ::
> ::: Bob Terwilliger > wrote:
> :::
> :::: The
> :::: keel-bone AND the backbone get removed.
> :::
> ::: Wouldn't you get two chicken halves instead of a spatchcocked
> chicken
> ::: then?
> :::
> ::: Victor
> ::
> :: No, watch the video. :-)
> :: It was impressive. I plan to try it here soon.....
>
> If you plan on flipping the chicken over, leave the breastbone in or
> you *will* have chicken halves.
>
> BOB

It seems to me that the center would get over-cooked without it too?
--
Peace!
Om

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