Spatchcocking
Spatchcocking
About 20 years ago I started splitting poultry down the back and removing the spine, the sternum and the ribs and other small bones so that I could lay the bird flat for seasoning and cooking. Today I learned from my sister in New York that it is a highfaluting way to prepare and cook a turkey and it has an ancient name. So now when you are going to remove the small bones from the turkey you can just tell folks that you are going to spatchcock the turkey.
Ross- tightwad home cook
- sawhorseray
- Veteran
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- Joined: Fri Jul 27, 2012 20:25
- Location: Elk Grove, CA
I'm going to spatchcock a 5.5lb chicken in just a little bit now that I've watched a few videos on the subject. I've always split them in half with a razor-sharp meat cleaver and my 16oz finish hammer, takes me about ten seconds. Spatchcocking will leave the bird whole while taking maybe 2-3 minutes, the dog will benefit from having the backbone meat boil up with the guts for her dinner, and it seems a far more civilized fashion of butchering. Who knows, this could someday lead to a turducken! RAY
http://www.youtube.com/watch?v=GGKLtbiUflk
http://www.youtube.com/watch?v=GGKLtbiUflk
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
If you can find the cartilage at the ends of the bones you can do this with a sharp knife in one hand. If I had ever picked up a cleaver to cut a chicken Herbie would have skinned me alive. (Herbie was my boss behind the meat counter at the A&P> German immigrant and German trained and very particular about the way things were done.)
Ross- tightwad home cook
I debone poultry all the time using the Jacques Pepin method. http://youtu.be/kAekQ5fzfGM
Though not exactly the same, this is very easy and fast in removing the bones from a whole chicken.
Turducken is easy with this method. I do them every year.
Though not exactly the same, this is very easy and fast in removing the bones from a whole chicken.
Turducken is easy with this method. I do them every year.
- sawhorseray
- Veteran
- Posts: 1110
- Joined: Fri Jul 27, 2012 20:25
- Location: Elk Grove, CA
- sawhorseray
- Veteran
- Posts: 1110
- Joined: Fri Jul 27, 2012 20:25
- Location: Elk Grove, CA
After being all spatchcocked up I made a brine of:
1/2 cup canning salt
1/2 cup brown sugar
1 tbsp. onion powder
1 tbsp. garlic powder
few shakes of worchestershire
1 quart water
Let the entire mess marinate in a 2-gallon Ziploc in the fridge for about six hours. Rinsed the bird off and sprinkled on a bit of paprika and garlic salt, threw it on the weber for a hour and twenty minutes, indirect.
I was pretty happy with what came off the grill, I'll do it again. Oh, that clever will shave the hair off of your arm. RAY
1/2 cup canning salt
1/2 cup brown sugar
1 tbsp. onion powder
1 tbsp. garlic powder
few shakes of worchestershire
1 quart water
Let the entire mess marinate in a 2-gallon Ziploc in the fridge for about six hours. Rinsed the bird off and sprinkled on a bit of paprika and garlic salt, threw it on the weber for a hour and twenty minutes, indirect.
I was pretty happy with what came off the grill, I'll do it again. Oh, that clever will shave the hair off of your arm. RAY
“Good judgment comes from experience, and a lotta that comes from bad judgment.”