Do you have adblock enabled?
 
If you can read this, either the style sheet didn't load or you have an older browser that doesn't support style sheets. Try clearing your browser cache and refreshing the page.

(Some Chook Cook)   Subby is about to spachcock his briny chicken which is totally not a euphemism. How do prepare your bird for getting hot and crispy? What?   ( marthastewart.com) divider line
    More: Spiffy, perfect roasted chicken, Bird, higher  temperatures, roasted bird, favorite ingredients  
•       •       •

221 clicks; posted to Discussion » on 11 Dec 2017 at 3:20 PM (5 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



21 Comments     (+0 »)
 
View Voting Results: Smartest and Funniest
 
2017-12-11 03:11:22 PM  
Spatchcocking is the best way to do it for turkeys.
Haven't done it for chickens though... didn't think the decrease in cook time was that big of a deal for the smaller bird.
 
2017-12-11 03:13:04 PM  
Here's my bird from Thanksgiving:
img.fark.netView Full Size
 
2017-12-11 03:17:48 PM  
Remove wishbone and kidneys.  Brine in 1/2 cup kosher salt and 1/2 cup muscovado sugar for about 4 hours.

Remove from brine, pat with paper towels, and dry in fridge a few hours if you can spare the time.

Toss some crushed garlic and parsley in the cavity, tie legs, coat with oil, and then roast at 450°F, about an hour for a 4 pound bird.  I like to cook breast down for the first 20' or so.
 
2017-12-11 03:27:37 PM  
I've done this several times.  One way is to do wrap two bricks in aluminum foil and put them on top of the chicken.  ATK has a recipe called "Italian Chicken" that shows this method:
img.fark.netView Full Size

A great way to get a crispy turkey is to use NY Times 500 degree turkey breast recipe.   You get a perfectly crispy breast in under an hour.
 
2017-12-11 04:01:26 PM  
 
2017-12-11 04:03:06 PM  
I've spatchcocked chicken before and the results are nice but it's not necessary and I don't bother with it very often. For chicken I usually rub some butter under the skin, salt liberally, quarter an onion and a lemon, stuff those in the cavity and cook at high heat until it's at the right temperature in the thigh. The high heat and salt gives you crispy skin and the onion, lemon and butter help the breast meat stay juicy.

Sptachcocking turkey is totally worth it though, the tiny bit of extra prep saves a bunch of farking around later on making sure you get crispy skin without drying out the meat.
 
2017-12-11 04:08:52 PM  
Brine the bird, don't rinse off the salt. Air cool the bird, let it rest in room temp for a bit (not long enough to risk nastiness)

Fat the skin (Duck, bacon, butter, olive oil - dealers choice)

Cook the bird
 
2017-12-11 04:25:18 PM  
Never had much luck spatchcocking a chicken. More work for no noticeable difference in outcome
 
2017-12-11 04:26:31 PM  
Cut out the backbone? I just crush it through with a large butcher knife.
 
2017-12-11 04:32:24 PM  

Im_Gumby: Here's my bird from Thanksgiving:
[img.fark.net image 850x637][View Full Size image _x_]


Pretty nice. Here's mine.
img.fark.netView Full Size
 
2017-12-11 04:49:22 PM  
All I know is that if you spachcock my briney chicken, I'm filing molestation charges.
 
2017-12-11 05:14:06 PM  
I do the Ina Garten recipe
 
2017-12-11 05:23:05 PM  
Since you are likely grilling, just make sue sure the skin is dry so it's getting crisp.

Honestly it's easier to stick a beer can with a little beer left in it (hey3/4 of a beer for you) cover that biatch in spice mixture and let it roll. Always moist inside and easy to get perfect skin. Yeah, I know it sounds like a Larry the Cable Guy recipe, but it makes great chicken
 
2017-12-11 05:42:36 PM  

Rapmaster2000: 500 degree turkey breast recipe


I usually cook my chicken in the gas grill at 550°F, truth be told.  It makes the skin glorious.
 
2017-12-11 05:43:35 PM  

martissimo: S let it roll


I thought you cooked those upright :)
 
2017-12-11 05:47:03 PM  

Rapmaster2000: A great way to get a crispy turkey is to use NY Times 500 degree turkey breast recipe. You get a perfectly crispy breast in under an hour.


Just did this cooking style and OMG.  The damned skin shatters!  It took 32 minutes from room temp to 168 in the legs.  Breasts were 155.  Rested for 20 minutes while the rice and broccoli swam in the pressure cooker.  Pan gravy with gizzards, neck and backbone.

Friggin delish!

Would use this method again!

/Subby.

img.fark.netView Full Size
 
2017-12-11 05:54:07 PM  

Im_Gumby: Here's my bird from Thanksgiving:
[img.fark.net image 850x637][View Full Size image _x_]


Do you even tuck your wings, bro?  :D
 
2017-12-11 06:29:44 PM  

AltheaToldMe: Rapmaster2000: A great way to get a crispy turkey is to use NY Times 500 degree turkey breast recipe. You get a perfectly crispy breast in under an hour.

Just did this cooking style and OMG.  The damned skin shatters!  It took 32 minutes from room temp to 168 in the legs.  Breasts were 155.  Rested for 20 minutes while the rice and broccoli swam in the pressure cooker.  Pan gravy with gizzards, neck and backbone.

Friggin delish!

Would use this method again!

/Subby.

[img.fark.net image 850x637][View Full Size image _x_]


You did THAT in the pressure cooker?

Holy mackerel, I'm off to plan Sunday dinner.
 
2017-12-11 06:35:31 PM  

Marcus Aurelius: You did THAT in the pressure cooker?


Just the broccoli and rice were done in the pressure cooker.

Chook was brined for 24 hours (too long) and dried for an hour or two at room temp with kosher salt on the skin.  Cooked for 32 minutes at 500F full blast.  Removed from oven and rested.
 
2017-12-11 06:38:08 PM  

Marcus Aurelius: It makes the skin glorious.


I'll bet!!  BBQ Pit Boy style.

I just love those guys because they have a giant Steal Your Face on one of their barn doors and when they prep veggies, they just throw the waste in the yard for the chickens.
 
2017-12-11 08:38:00 PM  
Followed Chef John's method - season chicken, put it over bed of veggies, put under broiler for 7 minutes, then flip. Keep flipping every 7 minutes until it is at the proper temperature. Juicy and crispy; can't beat it.
 
Displayed 21 of 21 comments

View Voting Results: Smartest and Funniest

This thread is closed to new comments.

Continue Farking

On Twitter





Top Commented
Javascript is required to view headlines in widget.
  1. Links are submitted by members of the Fark community.

  2. When community members submit a link, they also write a custom headline for the story.

  3. Other Farkers comment on the links. This is the number of comments. Click here to read them.

  4. Click here to submit a link.

Report