Former chef here. Cooking isn't that hard. Most people really overthink it. The real trick is to have timers for every single dish you are cooking so that you don't forget to check on anything when you should. Literally just setting silent alarms on my phone makes me look like some sort of food wizard/ bard in the kitchen.
(Bard because my friends say that I "dance" in kitchens.)
You only spatchcock when you are cooking a whole bird on a stove top or a grill. This method of cooking pictured is for roasting a whole bird in an oven. The string is designed to hold it in place and not spread out. So it cooks evenly.
The other comment is correct, this is not spatchcocked. This is oven rotated a la Jacques Pepin. The recipe:
Dry rub is 1:1 of salt, pepper, Spanish paprika, and garlic powder. Tie up to prevent movement. Cook on hot pan in oven at 425F. First on one thigh for 25 minutes, rotate to the next thigh for 25, then place on its back for 25+ minutes until the breast reaches 165F. Deglaze pan for a sauce and serve.
25 Comments
owenfromcanada@lemmy.ca · 45 pts · 46d
Taking the community name in a more literal direction, are we?
dialectalraveling@lemmy.world · 12 pts · 46d
It also turned out very pretty!
BarrelAgedBoredom@lemmy.zip · 22 pts · 46d
Might I interest you in this?
CrypticCoffee@lemmy.ml · 1 pts · 46d
lemmysmash@piefed.social · 19 pts · 46d
::: spoiler slightly nsfw
:::
Hxrmit@thelemmy.club · 13 pts · 46d
Kinky
altphoto@lemmy.today · 8 pts · 46d
That chicken had its cavity searched already.
DataCrime@lemmy.dbzer0.com · 8 pts · 46d
Oh wow… presumably it’s been spatchcocked already?
Ele7en7@lemmy.world · 15 pts · 46d
I wouldn't think so. That would completely defeat the purpose of spatchcocking.
DataCrime@lemmy.dbzer0.com · 5 pts · 46d
Obviously I know nothing about cooking… I did genuinely believe you put the meat back on the carcass when cooking it 😅
SatansMaggotyCumFart@piefed.world · 8 pts · 46d
Spatchcocking is when you cut out the backbone so it lays flat when cooking.
DataCrime@lemmy.dbzer0.com · 4 pts · 46d
Word. I’ve only ever seen it done on TV as a child… I thought it was completely detached/deboned.
SatansMaggotyCumFart@piefed.world · 9 pts · 46d
A deboned chicken is called a deboned chicken strangely enough.
DataCrime@lemmy.dbzer0.com · 2 pts · 46d
Well, that just makes far too much sense. Maybe Julia Childs was was just hitting the cooking sherry a little hard that day 😉🥃
I just feel like a mason putz now.
AngryCommieKender@lemmy.world · 7 pts · 46d
Former chef here. Cooking isn't that hard. Most people really overthink it. The real trick is to have timers for every single dish you are cooking so that you don't forget to check on anything when you should. Literally just setting silent alarms on my phone makes me look like some sort of food wizard/ bard in the kitchen.
(Bard because my friends say that I "dance" in kitchens.)
anomnom@sh.itjust.works · 3 pts · 46d
Which would defeat the presumably slower rotisserie type cooking that this had.
SatansMaggotyCumFart@piefed.world · 4 pts · 46d
I don’t think that’s rotisserie I think it’s literally just a roast chicken.
titanicx@lemmy.zip · 2 pts · 46d
Could be either.
SatansMaggotyCumFart@piefed.world · 2 pts · 46d
They clarified that it is in fact a roast chicken.
titanicx@lemmy.zip · 3 pts · 46d
You only spatchcock when you are cooking a whole bird on a stove top or a grill. This method of cooking pictured is for roasting a whole bird in an oven. The string is designed to hold it in place and not spread out. So it cooks evenly.
SatansMaggotyCumFart@piefed.world · 4 pts · 46d
You can definitely roast a spatchcock chicken.
titanicx@lemmy.zip · 2 pts · 46d
Of course, but typically it's a stove top prep.
SatansMaggotyCumFart@piefed.world · 2 pts · 46d
I can honestly say I’ve never seen a stove top spatchcock chicken before.
dialectalraveling@lemmy.world · 10 pts · 46d
The other comment is correct, this is not spatchcocked. This is oven rotated a la Jacques Pepin. The recipe:
Dry rub is 1:1 of salt, pepper, Spanish paprika, and garlic powder. Tie up to prevent movement. Cook on hot pan in oven at 425F. First on one thigh for 25 minutes, rotate to the next thigh for 25, then place on its back for 25+ minutes until the breast reaches 165F. Deglaze pan for a sauce and serve.
SatansMaggotyCumFart@piefed.world · 6 pts · 46d
No that’s just a bog standard roast chicken with extra inedible string for the bondage joke.
DataCrime@lemmy.dbzer0.com · 3 pts · 46d
I probably should’ve clarified that that whole line was just for the sake of the cock joke 😌
bloogoose@lemmy.zip · 5 pts · 46d