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.

--Blair
"I'm not violating their copyright."

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

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.
>

How did the high heat method come out?

Sandy

Damsel in dis Dress wrote:

> 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.


Try this: http://www.nakedwhiz.com/spatch.htm
--
Dave
www.davebbq.com

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

On Sat, 15 Jul 2006 19:53:01 -0500, OmManiPadmeOmelet
> wrote:

>In article >,
> Damsel in dis Dress > wrote:
>
>> 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.
>
>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.

No one's beating down our doors for the honor, so we'll just contently
wait for the next time you cook a whole chicken. Your squid thing,
while ucky, was fantastic! Heehee!

Thanks so much!
Carol

In article >,
Damsel in dis Dress > wrote:

> On Sat, 15 Jul 2006 19:53:01 -0500, OmManiPadmeOmelet
> > wrote:
>
> >In article >,
> > Damsel in dis Dress > wrote:
> >
> >> 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.
> >
> >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.
>
> No one's beating down our doors for the honor, so we'll just contently
> wait for the next time you cook a whole chicken. Your squid thing,
> while ucky, was fantastic! Heehee!
>
> Thanks so much!
> Carol

:-)
--
Peace!
Om

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

> wrote:
>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.
>
>How did the high heat method come out?

I don't know. And I don't know why I don't know.

I think I went to do something in the kitchen when they
did the taste test.

I don't know what that was.

I remember reorganizing my freezer. But I did that while
semi-watching a Dirty Jobs marathon on the Discovery Channel.

I reorganized the freezer because with all the tilia-bagged,
portioned-out meat that I've been compulsive-shopping for lately,
it's gotten an Ozzie Nelson's Closet personality. Every time
I go for a few ice cubes, I have to pick salmon filets off
the floor. So now the poultry, hooved animal flesh, and
seafood are in their own boxes. My toes are safe to roam
the linoleum once again.

--Blair
"Mike Rowe has the dirtiest
job ever."

Blair wrote:

> I reorganized the freezer because with all the tilia-bagged,
> portioned-out meat that I've been compulsive-shopping for lately,
> it's gotten an Ozzie Nelson's Closet personality.

You mean Fibber McGee, right?

Bob

"Damsel in dis Dress" > wrote in message
news
> On Sat, 15 Jul 2006 19:53:01 -0500, OmManiPadmeOmelet
> > wrote:
>
> >In article >,
> > Damsel in dis Dress > wrote:
> >
> >> 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.
> >
> >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.
>
> No one's beating down our doors for the honor, so we'll just contently
> wait for the next time you cook a whole chicken. Your squid thing,
> while ucky, was fantastic! Heehee!
>
> Thanks so much!
> Carol

If we could get someone to demonstrate how to clean an octupus, I'd be all
over that! I guess the trick is to NOT break the ink sack. <shiver>

kili

Bob Terwilliger > wrote:
>Blair wrote:
>
>> I reorganized the freezer because with all the tilia-bagged,
>> portioned-out meat that I've been compulsive-shopping for lately,
>> it's gotten an Ozzie Nelson's Closet personality.
>
>You mean Fibber McGee, right?

Didn't Ozzie have one too?

No matter. The boxes do the trick.

--Blair

On Sun, 16 Jul 2006 19:48:42 GMT, "kilikini"
> wrote:

>If we could get someone to demonstrate how to clean an octupus, I'd be all
>over that! I guess the trick is to NOT break the ink sack. <shiver>

Maybe we could talk Ophelia into making Haggis, with pictures and step
by step instructions. LOL!

Carol