Mrs. Prof. has been watching videos about Korean and Japanese street foods…. noticed the Korean vendors spatch their chickens by cutting down the breastbone side rather than the back. Anyone know if there's a particular reason for this technique?
My guess would be they don’t want to waist even the backbone meat. Most of the rest of the world pays a larger per cent of their income for food than we do in the US.
We were served chicken by our hosts on a trip to Uganda a number of years ago. One of them remarked on the fact that we didn't eat the bones and attributed it to weak teeth.
Don’t know but Francis Mallmann does it that way too. I like to remove the spine for stock. Plus, that’s the way I’ve always done it so unless I get a REALLY compelling reason not to, I ain’t changing.
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The first time I ever spatchcocked one I [mistakenly?] did it that way not knowing any better. It cooked up and ate up just fine. I can't imagine there's a difference regardless of saving the backbone or not, you can still save and cook the backbone either way.
Not sure if it would end up mattering, but by splitting at the breast, you'd be moving the white meat to the outside of the bird, exposing it to more heat. Generally, I'd think it better to protect it a bit (like hanging the bird dark meat down in a barrel or placing it that way on a beer can).
Roasting the chicken with the back down looks like it would be great for getting more heat on the dark meat and protecting the breast meat. Gotta try this.
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