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/ck/ - Food & Cooking

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File: 88 KB, 1280x720, spatch cocked.jpg [View same] [iqdb] [saucenao] [google]
12167419 No.12167419 [Reply] [Original]

When's the last time you gave your chicken a good spatchcocking?

>> No.12167429

>>12167419
Does it bring out the umami

>> No.12167433

>>12167419
aye baby nice thighs.

>> No.12167439
File: 1.15 MB, 1200x1600, 1555009054394.png [View same] [iqdb] [saucenao] [google]
12167439

>>12167433

>> No.12168099

>>12167439
my boss just fired me.

>> No.12168168

>>12167439
the other drawfag was better

>> No.12168258
File: 2.47 MB, 200x200, 1417711270375.gif [View same] [iqdb] [saucenao] [google]
12168258

>>12167419
Literally everytime, dry brined. Never looked back. Always turns out pic related.

>> No.12168271
File: 2.16 MB, 4032x1960, 20190205_232953.jpg [View same] [iqdb] [saucenao] [google]
12168271

I haven't spatchcocked a chicken since February. I started doing it trying it to follow an America's test kitchen recipe. The recipe was for cooking a chicken specifically under just a broiler, which was helpful for me cause my oven is broken and only works on broil. I tried to make the recipe a few times, and the pic speaks for itself. Never came out well for me, I guess I just kept fucking up the chicken's placement in the oven or the intervals where I'd need to prode it's skin.

>> No.12168289

>>12167419

Why are you too lazy to remove the rest of the bones, anon?

>> No.12168293

>>12168289
I removed my bone from ur mum m8

>> No.12169061

>>12168258
are you breathing into your balls

>> No.12169065

>>12168271
i don't know, anon... it looks pretty good to me.

>> No.12169075

>>12167419
But I don't own a chicken OP and even so, I don't think they are reusable.

>> No.12169087

>>12167419
Like a month ago. Spatchcocked chicken is rubbish.

>> No.12169105

>>12167419
A few months ago.
I even did a full deboning last year.
>>12168271
That looks fine to me.

>> No.12169334

>>12167419
Never spatched a chicken, but I always spatch my turkey.

>> No.12169422

Today, twice. Salted one for a few hours and roasted because I didn't have time to go overnight. The other one is rubbed in koji and I'm gonna let it sit for a few days to cure up before roasting.

>> No.12169438
File: 169 KB, 1001x667, 1.jpg [View same] [iqdb] [saucenao] [google]
12169438

>>12167419
I think I did it wrong

>> No.12169706
File: 1.97 MB, 2576x1932, 20180715_170326.jpg [View same] [iqdb] [saucenao] [google]
12169706

>>12167419
I used to be a trusser for roast chicken but this board was always pushing spatchcock so I tried it and I'll never go back. Much shorter cook time and the skin is crispier. However for a long slow BBQ smoke I still prefer trussing because it keeps the meat more moist.