I know, I know. There are zillions of how-to-spatchcock-a-chicken videos out there. But I've never seen one spatchcocked and scored quite like this one.
https://www.youtube.com/watch?v=h97l...ature=youtu.be
They slice the legs and thighs from the back to make them lay more flat to encourage even cooking: they remove the rib bones, the keel (breast) bone, and a few other bones here and there. Of course they make it all look so easy with their super sharp knife.
The video was embedded in a recipe for making Ranch (roast) chicken on a bed of smashed parboiled 1-inch potatoes, which actually sounds pretty delicious. The bird is sprinkled with ranch dressing powder just before roasting (dry brining with the salty powder will apparently make the surface of the bird gummy). Here's a recipe link but I think it will only open for paying (Studio Pass) members:
https://www.chefsteps.com/activities...untertop-ovens
Anyway, enjoy the video. I did.
Kathryn
https://www.youtube.com/watch?v=h97l...ature=youtu.be
They slice the legs and thighs from the back to make them lay more flat to encourage even cooking: they remove the rib bones, the keel (breast) bone, and a few other bones here and there. Of course they make it all look so easy with their super sharp knife.
The video was embedded in a recipe for making Ranch (roast) chicken on a bed of smashed parboiled 1-inch potatoes, which actually sounds pretty delicious. The bird is sprinkled with ranch dressing powder just before roasting (dry brining with the salty powder will apparently make the surface of the bird gummy). Here's a recipe link but I think it will only open for paying (Studio Pass) members:
https://www.chefsteps.com/activities...untertop-ovens
Anyway, enjoy the video. I did.
Kathryn
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