Monday, August 31, 2015

Go ahead: Spatchcock that chicken

It's a faster way to cook a whole bird.

Go ahead: Spatchcock that chicken

Spatchcock chicken.
Spatchcock chicken. "Table Matters"

Need a fast way to cook a whole chicken?

You just need a sharp pair of kitchen shears to cut out the backbone. That way, you get to flatten out the bird on the grill or pan.

And then, folks, you're spatchcocking.

Marisa McClellan explains the process at Table Matters. Check it out here.

We encourage respectful comments but reserve the right to delete anything that doesn't contribute to an engaging dialogue.
Help us moderate this thread by flagging comments that violate our guidelines.

Comment policy: comments are intended to be civil, friendly conversations. Please treat other participants with respect and in a way that you would want to be treated. You are responsible for what you say. And please, stay on topic. If you see an objectionable post, please report it to us using the "Report Abuse" option.

Please note that comments are monitored by staff. We reserve the right at all times to remove any information or materials that are unlawful, threatening, abusive, libelous, defamatory, obscene, vulgar, pornographic, profane, indecent or otherwise objectionable. Personal attacks, especially on other participants, are not permitted. We reserve the right to permanently block any user who violates these terms and conditions.

Additionally comments that are long, have multiple paragraph breaks, include code, or include hyperlinks may not be posted.

Read 0 comments
comments powered by Disqus
About this blog
Food news, tips and other food-centric dispatches!

Tim Reardon
Nick Vadala
Drew Lazor
Michael Klein
Latest Videos:
Also on
letter icon Newsletter