spatchcock

Mostly, I like the sound of the word.

I'm very content cramming a bird with garlic and herbs and roasting
her whole, but it would be a shame to die without spatchcoking
something. So, this week, practice for Tx, it is going to be a couple
of those mini-chickens - thawed, brined, spatchcocked, dried, roasted.
After three days' prep, I bet it will "taste like chicken".

Bulka

On 15-Nov-2009, bulka <working.artists.working@gmail.com> wrote:

> Mostly, I like the sound of the word.
>
> I'm very content cramming a bird with garlic and herbs and roasting
> her whole, but it would be a shame to die without spatchcoking
> something. So, this week, practice for Tx, it is going to be a couple
> of those mini-chickens - thawed, brined, spatchcocked, dried, roasted.
> After three days' prep, I bet it will "taste like chicken".
>
> Bulka

I spatchcock regularly. That is the only way I can get a whole chicken into
my stovetop smoker. Most recently I did it with two cornish hens and a
little applewood. Mighty fine.
--
Change Cujo to Juno in email address.

"bulka" <working.artists.working@gmail.com> wrote in message
news:debd395b-ddc6-40fa-b47b-4409ab2a1ff2@r5g2000yqb.googlegroups.com...
> Mostly, I like the sound of the word.
>
> I'm very content cramming a bird with garlic and herbs and roasting
> her whole, but it would be a shame to die without spatchcoking
> something. So, this week, practice for Tx, it is going to be a couple
> of those mini-chickens - thawed, brined, spatchcocked, dried, roasted.
> After three days' prep, I bet it will "taste like chicken".
>
> Bulka

I do it for 'chicken-under-a-brick' on the grill. Works a-treat.

Jon

"l, not -l" <lallin@cujo.com> wrote in message
> I spatchcock regularly.

It will make you go blind.

Ed Pawlowski wrote:
> "l, not -l" <lallin@cujo.com> wrote in message
>> I spatchcock regularly.
>
> It will make you go blind.
>
>

ROTFLMAO! Haven't heard that phrase since I was a teenager.

"George Shirley" <gshirl@bellsouth.net> wrote in message
news:WJadncrztaaAXpzWnZ2dnUVZ_h5i4p2d@giganews.com ...
> Ed Pawlowski wrote:
>> "l, not -l" <lallin@cujo.com> wrote in message
>>> I spatchcock regularly.
>>
>> It will make you go blind.
>
> ROTFLMAO! Haven't heard that phrase since I was a teenager.

Don't laugh, its true. I'm already wearing glasses. Bifocals even; I have to
stop.

In article <Dr-dnbw2wJuiW5zWnZ2dnUVZ_gCdnZ2d@giganews.com>,
"Ed Pawlowski" <esp@snet.net> wrote:

> "George Shirley" <gshirl@bellsouth.net> wrote in message
> news:WJadncrztaaAXpzWnZ2dnUVZ_h5i4p2d@giganews.com ...
> > Ed Pawlowski wrote:
> >> "l, not -l" <lallin@cujo.com> wrote in message
> >>> I spatchcock regularly.
> >>
> >> It will make you go blind.
> >
> > ROTFLMAO! Haven't heard that phrase since I was a teenager.
>
> Don't laugh, its true. I'm already wearing glasses. Bifocals even; I have to
> stop.

Oh, dear Alex! TMI, Ed. T. M. I.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
10-30-2009

l, not -l wrote:
> On 15-Nov-2009, bulka <working.artists.working@gmail.com> wrote:
>
>> Mostly, I like the sound of the word.
>>
>> I'm very content cramming a bird with garlic and herbs and roasting
>> her whole, but it would be a shame to die without spatchcoking
>> something. So, this week, practice for Tx, it is going to be a couple
>> of those mini-chickens - thawed, brined, spatchcocked, dried, roasted.
>> After three days' prep, I bet it will "taste like chicken".
>>
>> Bulka
>
> I spatchcock regularly. That is the only way I can get a whole chicken into
> my stovetop smoker. Most recently I did it with two cornish hens and a
> little applewood. Mighty fine.

I spatchcock cornish hens, too. I just love saying "spatchcock" It makes
me sound like I have a clue as to what I'm doing. <g>

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Nov 15, 9:53*pm, bulka <working.artists.work...@gmail.com> wrote:
> Mostly, I like the sound of the word.
>
> I'm very content cramming a bird with garlic and herbs and roasting
> her whole, but it would be a shame to die without spatchcoking
> something. *So, this week, practice for Tx, it is going to be a couple
> of those mini-chickens - thawed, brined, spatchcocked, dried, roasted.
> After three days' prep, I bet it will "taste like chicken".

If you foil tent the breast through the first 2/3 of the cooking it
will turn out nicer. The other way is to roast the little hens breast
down after disarticulating the thighs and bringing the legs together,
leaving the breast down in a little Swanson broth, then flipping to
brown the skin on the breast. I do it in an old Corning Ware
casserole dish. Getting thighs thoroughly done w/o drying out breasts
is always a challenge.
>
> Bulka

--Bryan

George Shirley wrote:
>Ed Pawlowski wrote:
>> "l, not -l" wrote:
>>>
>>> I spatchcock regularly.
>>
>> It will make you go blind.
>
>ROTFLMAO! Haven't heard that phrase since I was a teenager.


Are you saying spatchcocking made you go deaf too? heheh

On 16-Nov-2009, "Ed Pawlowski" <esp@snet.net> wrote:

> "l, not -l" <lallin@cujo.com> wrote in message
> > I spatchcock regularly.
>
> It will make you go blind.

so far, I only need glasses 8-)
--
Change Cujo to Juno in email address.

"bulka" ha scritto nel messaggio

> Mostly, I like the sound of the word.
>
> I'm very content cramming a bird with garlic and herbs and roasting> her
> whole, but it would be a shame to die without spatchcoking> something.
> So, this week, practice for Tx, it is going to be a couple> of those
> mini-chickens - thawed, brined, spatchcocked, dried, roasted.
> After three days' prep, I bet it will "taste like chicken".
>
> Bulka

Since you are so enthusiastic, try this. Do that thing to a chicken, then
rub it all over with prepared mustard. Dredge the bird both sides very
thoroughly in herbed dry bread crumbs with a good dose of hot pepper in
them. If you've time, let it sit for 30-60 minutes for the crumbs to set,
or as long as you like in the fridge. Preheated oven is 475°F. Slide the
chicken into it and cook for 25 to 35 minutes, depending on the size of
course. It will be incredibly juicy and tasty because the crumbs have
protected it from the superhot oven.

I made this Saturday with no waiting time. The breast meat was still
producing juices when I ate the last of it last night.

On Tue, 17 Nov 2009 08:25:32 +0100, "Giusi" <decobabe@gmail.com>
wrote:

>
>"bulka" ha scritto nel messaggio
>
>> Mostly, I like the sound of the word.
>>
>> I'm very content cramming a bird with garlic and herbs and roasting> her
>> whole, but it would be a shame to die without spatchcoking> something.
>> So, this week, practice for Tx, it is going to be a couple> of those
>> mini-chickens - thawed, brined, spatchcocked, dried, roasted.
>> After three days' prep, I bet it will "taste like chicken".
>>
>> Bulka
>
>Since you are so enthusiastic, try this. Do that thing to a chicken, then
>rub it all over with prepared mustard. Dredge the bird both sides very
>thoroughly in herbed dry bread crumbs with a good dose of hot pepper in
>them. If you've time, let it sit for 30-60 minutes for the crumbs to set,
>or as long as you like in the fridge. Preheated oven is 475°F. Slide the
>chicken into it and cook for 25 to 35 minutes, depending on the size of
>course.

Even at such high temperture a chicken needd way more than a half
hour.

>It will be incredibly juicy and tasty because the crumbs have
>protected it from the superhot oven.

At 475ºF the crumbs would become charcoal long before the chicken is
fully cooked... even prepared mustard would burn, prepared mustard is
mustard powder with water, it would have fully dried in 5-10 minutes
and then quickly begin to burn.

>I made this Saturday with no waiting time. The breast meat was still
>producing juices when I ate the last of it last night.
>

Show us. If you actually did this at minimum you'd have specified
what type of mustard. Even a turkey sandwich from the deli is rarely
ordered with mustard... mayo, even kitchup, but not mustard... like
everything else you say you just made that up... hardly anyone eats
poultry with mustard Some use hot Chinese mustard with poultry but as
a condiment, not as a flavoring prior to cooking. Poultry with
mustard is definitely TIAD!

On Tue, 17 Nov 2009 08:25:32 +0100, Giusi wrote:

> "bulka" ha scritto nel messaggio
>
>> Mostly, I like the sound of the word.
>>
>> I'm very content cramming a bird with garlic and herbs and roasting> her
>> whole, but it would be a shame to die without spatchcoking> something.
>> So, this week, practice for Tx, it is going to be a couple> of those
>> mini-chickens - thawed, brined, spatchcocked, dried, roasted.
>> After three days' prep, I bet it will "taste like chicken".
>>
>> Bulka
>
> Since you are so enthusiastic, try this. Do that thing to a chicken, then
> rub it all over with prepared mustard. Dredge the bird both sides very
> thoroughly in herbed dry bread crumbs with a good dose of hot pepper in
> them. If you've time, let it sit for 30-60 minutes for the crumbs to set,
> or as long as you like in the fridge. Preheated oven is 475°F. Slide the
> chicken into it and cook for 25 to 35 minutes, depending on the size of
> course. It will be incredibly juicy and tasty because the crumbs have
> protected it from the superhot oven.
>
> I made this Saturday with no waiting time. The breast meat was still
> producing juices when I ate the last of it last night.

this sounds very interesting. i think i will try it with the next
drumsticks i cook.

your pal,
blake

"blake murphy" <blakepmNOTTHIS@verizon.net> wrote in message
news:1akdley79giqg.1egtbptw2s05m.dlg@40tude.net...

> this sounds very interesting. i think i will try it with the next
> drumsticks i cook.
>
> your pal,
> blake

You let me down. pal. When I saw you had posted about "spatchcocking" I
expected better than a mundane comment about poultry prep.

Felice

On Mon, 16 Nov 2009 16:37:29 -0500, Ed Pawlowski wrote:

> "George Shirley" <gshirl@bellsouth.net> wrote in message
> news:WJadncrztaaAXpzWnZ2dnUVZ_h5i4p2d@giganews.com ...
>> Ed Pawlowski wrote:
>>> "l, not -l" <lallin@cujo.com> wrote in message
>>>> I spatchcock regularly.
>>>
>>> It will make you go blind.
>>
>> ROTFLMAO! Haven't heard that phrase since I was a teenager.
>
> Don't laugh, its true. I'm already wearing glasses. Bifocals even; I have to
> stop.

just use one hand, you'll only go nearsighted.

your pal,
blake

In article <hdrvpo$fta$2@news.eternal-september.org>,
"l, not -l" <lallin@cujo.com> wrote:

> On 15-Nov-2009, bulka <working.artists.working@gmail.com> wrote:
>
> > Mostly, I like the sound of the word.
> >
> > I'm very content cramming a bird with garlic and herbs and roasting
> > her whole, but it would be a shame to die without spatchcoking
> > something. So, this week, practice for Tx, it is going to be a couple
> > of those mini-chickens - thawed, brined, spatchcocked, dried, roasted.
> > After three days' prep, I bet it will "taste like chicken".
> >
> > Bulka
>
> I spatchcock regularly. That is the only way I can get a whole chicken into
> my stovetop smoker. Most recently I did it with two cornish hens and a
> little applewood. Mighty fine.

I just find that spatching makes the bird cook more evenly when roasting
or grilling. I've been doing it a LOT more often lately when cooking
whole birds.

I'm considering it with this years turkey. ;-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>
recfoodrecipes@yahoogroups.com
Subscribe: recfoodrecipes-subscribe@yahoogroups.com

"bulka" <working.artists.working@gmail.com> wrote in message
news:debd395b-ddc6-40fa-b47b-4409ab2a1ff2@r5g2000yqb.googlegroups.com...
> Mostly, I like the sound of the word.
>
> I'm very content cramming a bird with garlic and herbs and roasting
> her whole, but it would be a shame to die without spatchcoking
> something. So, this week, practice for Tx, it is going to be a couple
> of those mini-chickens - thawed, brined, spatchcocked, dried, roasted.
> After three days' prep, I bet it will "taste like chicken".
>
> Bulka

http://www.nakedwhiz.com/juicysp.htm

Felice wrote:

> "blake murphy" <blakepmNOTTHIS@verizon.net> wrote in message
> news:1akdley79giqg.1egtbptw2s05m.dlg@40tude.net...
>
>> this sounds very interesting. i think i will try it with the next
>> drumsticks i cook.
>>
>> your pal,
>> blake
>
> You let me down. pal. When I saw you had posted about "spatchcocking"
> I expected better than a mundane comment about poultry prep.
>


After blake induces orgasm he lets his gals down "easy"...he'll wait at
least FIVE minutes before he turns over and starts snoring...

;-P


--
Best
Greg

"blake murphy"

> this sounds very interesting. i think i will try it with the next>
> drumsticks i cook.

I have no idea if this makes a difference with parts. I only do it with
spatchcocked birds. Why don't you try a pigeon?