Spatchcocked!

Author
aleswench
Double Cheeseburger
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2006/09/01 13:56:35 (permalink)

Spatchcocked!

I thought Bob was speaking in husband/wife "code" when he told me he wanted to "spatchcock the chicken" tonight.... But I was wrong! I hope tonights meal comes out as delicious looking as this:

http://www.bamaque.com/webstat/Spatch-cocked%20Chicken.htm

Hope everyone has a nice Labor Day weekend with good eats, good weather and good fun! Sue
#1

4 Replies Related Threads

    Jennifer_4
    Double Chili Cheeseburger
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    RE: Spatchcocked! 2006/09/01 14:17:34 (permalink)
    It looks like good eats no matter whatcha call it! No chicken here for labor day.. for us it's triple cheese (jack/cheddar/muenster inside) steak burgers, brats, polish sausage, Nathan's, smoked fonduta dip and key lime (with real key limes) cheesecake.
    #2
    Ashphalt
    Double Chili Cheeseburger
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    RE: Spatchcocked! 2006/09/01 14:32:56 (permalink)
    Suposedly shortened from "dispatch the cock."

    I brine mine with a lot of garlic in the solution, then dry it and stuff a sort of "pesto" of fresh sage, garlic, and olive oil under the skin.

    Maybe if it clears up on Monday...
    #3
    baconman
    Junior Burger
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    RE: Spatchcocked! 2006/09/01 19:04:42 (permalink)
    quote:
    Originally posted by Ashphalt

    Suposedly shortened from "dispatch the cock."

    I brine mine with a lot of garlic in the solution, then dry it and stuff a sort of "pesto" of fresh sage, garlic, and olive oil under the skin.

    Maybe if it clears up on Monday...


    That sounds incredible...thanks
    #4
    corabeth
    Cheeseburger
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    RE: Spatchcocked! 2006/09/03 12:11:01 (permalink)
    This has become my favorite way to gril or roast chicken. I like to make different compound butters(butter,lime zest,minced jalapeno or butter,lemon zest,tarragon,garlic),loosen the chicken skin(make sure not to pierce skin),place the butter between the skin & the flesh. One great thing about roasting a chicken this way is that all of skin is crisp & yummy.


    #5
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