View allAll Photos Tagged spatchcocked
I have photographed this poor old boat before. Each time I visit it has collapsed a little more. Now it is as if the ribs have been spatchcocked, and the boat served on a bed of sea purslane....
My family told me that this year's Thanksgiving turkey was the BEST I have ever done, wow! But cannot do a turkey every day so I have adapted the recipe for a humble organic, air-chilled chicken. Try it out!
www.bellandevans.com/product/whole-organic-chicken/
Brining meats (esp. poultry & pork) makes a big and noticeable difference and I highly recommend if you can prepare a day in advance. This recipe incorporates a wet brine but Dry-Brine technique can work equally as well depending on your goals. Obviously a bourbon brine is going to have to be "wet"
Maple - Bourbon Chicken brine:
2 quarts filtered water
1/4 cup Kosher salt
1/4 cup dark brown sugar
1/2 cup bourbon
1/2 cup dark maple syrup
4 cloves garlic smashed
3 tbsp lemon juice
2 tbsp seasoned rice vinegar
1 tbsp minced rosemary
1 tbsp minced thyme
1 tsp whole black peppercorns
1/4 cup softened duck fat
BBQ rub of choice ( I used Meat Church® Holy Voodoo )
Maple - Bourbon Glaze:
2 Tbsp butter
2 tbsp brown sugar
1/2 cup bourbon
1/4 cup dark maple syrup
2 tsp dark soy sauce
2 tbsp maltose
Mix all ingredients for brine in a nonreactive pot. Stir until all sugar and salt is dissolved. It is not necessary to heat this but it will dissolve faster if you are impatient. Add the whole chicken breast side down in the cooled brine and refrigerate for 12-24 hours but no more.
Remove chicken from brine and rinse with cool water. Dry the chicken completely.
Spatchcock the chicken ( place the chicken breast side down on stable bacterial resistant cutting board. Using poultry shears, cut alongside the backbone bilaterally removing the spine completely. Use the backbone to make stock. turn the chicken over and press down firmly on the breastbone fracturing it and flattening out the chicken. )
Again, get the chicken completely dry with paper towels. Coat the chicken surface with the room temperature duck fat (this is called a “binder” and helps the rub adhere.) Sprinkle BBQ rub liberally over both the front and back of the chicken.
Place chicken breast side up in 250ºF smoker or grill. ( A constant readout digital thermometer is quite helpful to cook grilled foods efficiently and safely; I used a Meater® probe thermometer but the grill also has its own temp probe or you could use a great one called “Smoke” from Thermoworks®. )
Cook at 250º until the breast temperature reaches 100ºF, increase the grill temp to 350º. Cook to internal breast temperature is 155º. Warm the glaze and coat the chicken skin surface liberally and evenly with the glaze. Pull the chicken from the grill when internal breast temperature reached 160ºF. Rest the chicken under a foil tent for 10 minutes. Carryover cooking should see the internal temperature rise to 165ºF; the thighs will be around 170-172º.
www.meatchurch.com/collections/bbq-rub/products/holy-vood...
Used with my permission on this website:
www.loulies.com/spatchcocked_chicken_with_fingerling_pota...
Frontpage (position 5) on Google Images for the search term "Abandoned Farmhouse":
images.google.com/images?q=abandoned+farmhouse
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This room is part of a 16th century farmhouse that was for sale just outside Champagne Mouton in the French département of Charente.
5 000 views ! Thank you ! I am reposting this one - one of my personal favorites - to mark this milestone.
My 'older' contacts have probably seen it already, but maybe not my newer ones. Thanks for viewing ....
Of course, the downpour ended 10 minutes after the chicken went into the oven. It'll still be good, but nothing beats a spatchcocked chicken on the grill.
Spatchcock is such a violent word, and indeed the process of cutting out the back bone and splitting the breast bone is rather violent... I made a dry rub of 2 kinds of Hungarian paprika (hot and sweet) and numerous other herbs. She'll rest in the fridge for a couple days before I grill her. Should be yummy, even if not the most elegant presentation :)
My 365-2023: #167 of 365
Preparing ahead of time for Thanksgiving. I didn't have proper tools but was able to cut the backbone with kitchen knives. Took some time but wahla!
New Year’s Eve: Spatchcock according to a recipe by Samin Nosrat: Salt Fat Acid Heat - I added thyme and garlic to the recipe
Seasoned with Kosmo's SPG and Dirtybird. Smoked on the Masterbuilt 10150 and glazed with an apple/habanero glaze.
A good friend suggested this take on chicken which features a paste of mint, oil, garlic, salt, pepper, cumin, sugar, paprika, oregano, lime zest and juice, and a bit of Habanero pepper. The paste goes under the skin and over it too. After dry marinating for 24 hrs it's ready to grill. Hickory chunks for a good smoke flavor. I
That probe in the thigh allows me to monitor internal temp from my easy chair. Also shows smoker temp and a graph of it. Sprayed with Crisco, dusted with HardCore Carnivore Red and basted with Head Country apple/habanero. Smoked with KIngsford original and post oak. Was moist and delicious with corn on the cob and fried okra.
Crisp and juicy at the same time, this easy chicken dinner is so amazing even the pickiest eaters will approve. Flattened chicken cooks a lot quicker than a whole chicken without losing that wonderful roasted flavor. You can find it easily at butcher shops, or you can butterfly your own by removing the back and breast bones. Enjoy with roasted baby potatoes or oven baked potato fries and your favorite vegetable!
For this recipe, please go to:
creativeelegancecatering.blogspot.com/.../roasted...
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If you Spatchcock your turkey it may look like this?
A spatchcock, otherwise known as "spattlecock", is poultry or game that has been prepared for roasting or grilling by removing the backbone, and sometimes the sternum of the bird and flattening it out before cooking. The preparation of a bird in such a manner for cooking may also be known as butterflying the bird. The term "spatchcock" is used when the backbone is removed, whether or not the sternum is removed. Removing the sternum allows the bird to be flattened more fully.
Also called "Spatchcoked "...Removal of the backbone with kitchen shears and then flattening the breast and tucking the wings ...Results in a jucier more evenly cooked bird in much less time .
A sad site on my cycle. At Hogbins Hill there is a pheasant hatchery and close to the fence along a fox/badger run someone had spatchcocked a fox probably to ward off any other foxes, legal, I let you decide but immoral, no doubt.
There's something unseemly about spatchcocked chickens. No matter - it's what's for dinner (and sandwiches tomorrow!)
We followed Alton Brown's recipe for his Spatchcocked Roasted Turkey (with a few minor omissions; Black Peppercorns and All Spice). It turned out tasty and juicy! I highly recommend giving his recipe a whirl!
Recipe: Alton Brown's Spatchcocked Roast Turkey
Our house
Knoxville, Tennessee
Thursday, November 24th, 2022
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New years eve dinner: Oven-fried chicken with rosemary and garlic, homemade baguette buns, French Rosé.
I'd read about this method of preparing and cooking a small Turkey before Thanksgiving Day...So I purchased this frozen 13 lber in hopes of trying it ...but decided on a much larger fresh one for the big special TD dinner....I finally got around to trying it today ...and I must say it turned out delicious !
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enriquems4: When you gonna teach me to cook Joe? You need you're own show. Berwyn hot burners. Wdyt?
If you aren't a foodie, you might not be familiar with the term "spatchcock." It's a chicken with the backbone removed and the body flattened. You can get a lot more seasoning on the body cavity side, it cooks a much faster and absorbs more smokey flavor. No beer nor brine needed.
Seasoned this one with SPG and Kosmo's Q Dirty Bird. Smoked at 300 degrees until breast was 163 and thighs 170+. I smoke to temp, not time. About two hours on this 5-pound bird. Going to make creamy smoked enchiladas with green chile with the leftovers and bake it on the smoker as well.