Trials By Fire: Spatchcocking
by Kat Kinsman
Spatchcocking (in addition to being incredibly fun to say) is an ideal way to ensure perfectly juicy poultry. Because the whole bird is spread open and flattened on the grill, the increased surface area exposed to the flame allows for all-over even cooking and less time spent over potentially drying heat. The butchering method is very similar to butterflying, but the term is specifically applied to poultry -- especially small birds like chickens, game hen and duck.
While it's perfectly fine to simply remove the bird's backbone, taking the extra time to pry out the keel bone and slip the legs through skin slits lends the finished dish a bit of professional kitchen polish.
1. Place the bird breast side down on the cutting surface.
2. With a sharp pair of poultry shears (or, in a pinch, a sharp knife), snip or slice along one side of the bird's backbone, and then the other.
3. Lift out the backbone, and throw out, or save for the stockpot.
4. Spread the bird open. Stop here, or…
5. Locate the center breastbone (a.k.a. keel bone). Loosen and lift it out with your thumbs.
6. Flip the bird over, make a slit in the loose skin below each drumstick, and tuck the end of the drumstick through the slit.
7. Snip off the tips of the wings.
Your bird has been spatchcocked!
Get The Recipe For Steven Raichlen’s Good Old American Grilled Chicken
More Trials-By-Fire: Brining
by Kat Kinsman
Spatchcocking (in addition to being incredibly fun to say) is an ideal way to ensure perfectly juicy poultry. Because the whole bird is spread open and flattened on the grill, the increased surface area exposed to the flame allows for all-over even cooking and less time spent over potentially drying heat. The butchering method is very similar to butterflying, but the term is specifically applied to poultry -- especially small birds like chickens, game hen and duck.
While it's perfectly fine to simply remove the bird's backbone, taking the extra time to pry out the keel bone and slip the legs through skin slits lends the finished dish a bit of professional kitchen polish.
1. Place the bird breast side down on the cutting surface.
2. With a sharp pair of poultry shears (or, in a pinch, a sharp knife), snip or slice along one side of the bird's backbone, and then the other.
3. Lift out the backbone, and throw out, or save for the stockpot.
4. Spread the bird open. Stop here, or…
5. Locate the center breastbone (a.k.a. keel bone). Loosen and lift it out with your thumbs.
6. Flip the bird over, make a slit in the loose skin below each drumstick, and tuck the end of the drumstick through the slit.
7. Snip off the tips of the wings.
Your bird has been spatchcocked!
Get The Recipe For Steven Raichlen’s Good Old American Grilled Chicken
More Trials-By-Fire: Brining
