Damn. I've been spatchcocking for year and I didn't know.

/spatchcock

That's not what your mom said last night.

Cockspatch, on the other hand.....Link (new window) (nsfw)

So keep spratchcocking that chicken.

I'm spatchcocking right now so I'm getting a chick out of this!

It may be legal, but usually you have to pay her extra

HighlanderRPI: It may be legal, but usually you have to pay her extra


But its worth it if you don't have to look at her face..

To offer a serious post and comment on the recipe in TFA, seems to me that wrapping the chicken in foil the entire roasting time would make for more of a steamed chicken. The skin would not crisp up or brown at all. I'd rather it get some color, then add foil if it starts getting too brown.

Oh, we always spatchcock our chickens. That way they lay nice and flat. If you don't know what spatchcocking really is, ask Alton Brown (Good Eats, Food Network).

Guy I knew spatched and pit-roasted a whole lamb one Easter up at his farm. That was goood.

Terrified Asexual Forcemeat: That's not what your mom said last night.

and I helped!

Popular at Microsoft back in the '50's...

Not really pertinent to any recipe, but something I learned from a Greek. (no, the other thing)

Cut both sides and take out the spine completley. Take the ends off the wings. They stick up and get burned and unsightly, and are inedible anyway.

Flatten the bird out and firmly press down. Break the breast bone.

The real trick is to fold the wings over the breast to keep it moist and run a bloody great steel skewer through the wings and the top of the breast to hold it.

Then you will notice the thighs want to splay out easily. Run another skewer through the thighs.

You've done it right if you can pick up the handles of the skewers and the bird stays flat. (holds shape )

Before I skewer the bird I marinate it for a few hours. A favourite here is a bastardised chimmichurra sauce. I replace the vinegar with lime juice and add smoked paprika. (hot or sweet depending on the audience)

Article FAIL for not mentioning origin of 'spatchcock'.

CSS storytime:

I had a friend in Nepal whose English was good, but far from perfect. Most of the time we spoke to each other in Nepali. But he liked to try out his English on me from time to time. One day, out of the blue, he walks up to me and asks, "Do you like to eat cock?"

After a moment spent locating my jaw and putting it back in the correct position, I tried to gently explain to him that we say "chicken" when we mean the animal-as-food. Why he asked why, I told him it was because, after it's cooked, we no longer can tell whether it was male or female.

I tried really hard not to laugh, because he was so proud of the English sentence he had constructed. I didn't want to make him feel bad.

/Actually, I first tried to tell him that we don't say "cock" anymore, period, but he got out a dictionary and started to argue, so I went with the "food names are different" rule. We had gone over pig/pork previously, so I figured he'd buy it without my having to get into a long argument.

wambu: Article FAIL for not mentioning origin of 'spatchcock'.

Maybe because nobody seems to know.

http://www.nakedwhiz.com/spatchdef.htm
http://www.encyclopedia.com/doc/1O27-spatchcock.html
http://www.languagehat.com/archives/003406.php
http://www.myetymology.com/english/spatchcock.html
http://www.memidex.com/spatchcock+chicken#etymology
http://sesquiotic.wordpress.com/2011/06/02/spatchcock/

ciberido: CSS storytime:

Cascading style sheets, bro.

"then overturn the bird, spread it open and lay it nearly flat"

jjhinnola: I'm spatchcocking right now so I'm getting a chick out of this!


"DON'T SPATCHCOCK ME, BRO!"

Cortez the Killer: I'd rather it get some color, then add foil if it starts getting too brown.

The term is "interracial" now, dude, not "colored".

/sunday morning getting up

ciberido: CSS storytime:

I had a friend in Nepal whose English was good, but far from perfect. Most of the time we spoke to each other in Nepali. But he liked to try out his English on me from time to time. One day, out of the blue, he walks up to me and asks, "Do you like to eat cock?"



I tried really hard not to laugh, because he was so proud of the English sentence he had constructed. I didn't want to make him feel bad.



You should have just unzipped and said "would you like to eat my cock?"

Nothing like real-world examples.

For what it's worth, I thought you weren't supposed to put anything acidic (e.g. oranges) onto the foil you use for cooking?

/have barbecued a few spatchcocked chickens recently, but generally start them off in the over....

Some of the simplest BBQ chicken I ever made started out by spatchcocking. Rub it down with olive oil and your preferred spice (old bay works fine) throw it on a hot grill skin side down with a flat brick pressing it down, cook until skin is crispy, about 40 minutes, turn it over and cook until it hits temperature. The skin turns in to bacon, and the meat stays delicious and moist.

ciberido:

CSS storytime:

I had a friend in Nepal whose English was good, but far from perfect. Most of the time we spoke to each other in Nepali. But he liked to try out his English on me from time to time. One day, out of the blue, he walks up to me and asks, "Do you like to eat cock?"

After a moment spent locating my jaw and putting it back in the correct position, I tried to gently explain to him that we say "chicken" when we mean the animal-as-food. Why he asked why, I told him it was because, after it's cooked, we no longer can tell whether it was male or female.

I tried really hard not to laugh, because he was so proud of the English sentence he had constructed. I didn't want to make him feel bad.

Which of course leads to the question of how many times *you* came up with an embarrassing turn of phrase in Nepali that he was too polite to comment on.

/ slashspock!

Cortez the Killer: To offer a serious post and comment on the recipe in TFA, seems to me that wrapping the chicken in foil the entire roasting time would make for more of a steamed chicken. The skin would not crisp up or brown at all. I'd rather it get some color, then add foil if it starts getting too brown.

Agreed. Just slap the sucker down on the grill and cook it! And be sure to season liberally!

I'm feeling the itch to grill again even if it starting to get colder than a witches tit in a brass bra around here.

ciberido: I had a friend in Nepal whose English was good, but far from perfect. Most of the time we spoke to each other in Nepali. But he liked to try out his English on me from time to time. One day, out of the blue, he walks up to me and asks, "Do you like to eat cock?"

wambu: You should have just unzipped and said "would you like to eat my cock?"

Nothing like real-world examples.

That, uh, wouldn't have worked on a number of different levels. I'll keep your suggestion in mind, however, just in case I ever run into a similar situation discussing cats.

Jesus, really?

Yeah, most people just call it butterflying the chicken.

Use shears and cut through the ribs on BOTH sides of the spine, so that you can remove it. Spread the chicken open, keeping your fingertips pressing where the two breasts meet, and pop the keel bone out (that's the white cartilage thingy between then breasts). Cut off the end part of the wings if you want.

Rub oil all over the surface of the chicken and season with kosher salt and fresh-cracked pepper. If you really want to season the meat though, you need to get under the skin. Make a compound butter or use oil with herbs and spices. Run a finger between the meat and the skin to separate them, and use a spoon to deliver your seasoning under the skin.

Roast in a hot oven or grill.

I spatchcocked a chicken earlier tonight and then tossed it on the grill. No marinade, no seasoning, just grilled over natural wood charcoal. It was delicious.