I spatchcock my birds by splitting it down the spine as I learnt to do here at AR.
I happen to notice a while back when I picked up a marinated spatchcock chicken that was cut through the breast.
I made a point of checking whether it was store specific or the norm. After extensive research I have to conclude it's the norm these parts. In order to discover if this is a national trend I have dispatched spies to uncover if this is the case. I'm awaiting their feedback on our feathered friends fate.
On a less serious note I don't see it making much, if any difference to how the bird cooks. The only effect would be being able remove the spine.
I cut only on one side of the spine and leave it on the bird.
I spatchcock whole birds by cutting out the backbone. I have been known to remove the Keel Bone too.
I suspect the cut in the breast was a SNAFU. But no one will notice until after they get home.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
The first time I tried spatchcocking mine I did it down the breastbone not paying attention or knowing any better, maybe a littl'a both. It cooked up mighty fine. I don't think it matters a bit unless you're trying to remove the spine for gravy.
Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Victory 36 griddle, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, and RFX4, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
3-pkg of Collapsible Prep Tubs
Junior, Original, Xtra Lg. SS D. Norcross
Complete set (Tx PJ!) Wusthof Knives n block.
Dalstrong:
Phantom Series Paring knife
Shogun SeriesX 6" Chef knife
Gladiator Series 12"Cleaver knife
Just got into charcoal Dec ‘21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last two or three years. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
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