The Dynamite Chicken cookbook is here! Get ready for 60 brand-new ways to love your favorite bird. Inside this clever collection by Food52 and chef Tyler Kord, you'll find everything from lightning-quick weeknight dinners to the coziest of comfort foods.
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12 Comments
AntoniaJames
November 24, 2014
Would just note here that for a turkey, you really do need to cut the "keel" bone (aptly named) -- the bone running down the center of the breast inside. A good butcher will remove it altogether. Just carefully snipping through the cartilage on one side should be sufficient if you're doing this yourself.
Also, a new trick - well, an old trick this old dog just learned earlier this year -- if you remove the wishbone before you roast, the breast is much, much easier to carve. My son discovered this in Thomas Keller's roast chicken recipe in "In the Green Kitchen," by Alice Waters. Such a good idea. (Have your butcher do that, too, while she or he is butterflying the bird.) ;o)
Also, a new trick - well, an old trick this old dog just learned earlier this year -- if you remove the wishbone before you roast, the breast is much, much easier to carve. My son discovered this in Thomas Keller's roast chicken recipe in "In the Green Kitchen," by Alice Waters. Such a good idea. (Have your butcher do that, too, while she or he is butterflying the bird.) ;o)
Frau N.
February 8, 2013
How does spatchcocking help with the fact that breasts and legs just have different temperatures of doneness? Legs still need a few degrees more than breasts.
Kristen M.
February 8, 2013
By freeing the thighs and legs from being tucked up next to the bird, the heat can get to them more easily and they cook more quickly.
laurel'skitchen
November 9, 2012
I have been having the butcher 'butterfly' my chicken for several years. Great for chicken under a brick.
I also brown a chicken in a cast iron pan, and finish in the oven for about 40 minutes. It's great, evenly cooked, and much faster. Love the term 'spatchcock'! Can't wait to try it out on the butcher!! :-))
I also brown a chicken in a cast iron pan, and finish in the oven for about 40 minutes. It's great, evenly cooked, and much faster. Love the term 'spatchcock'! Can't wait to try it out on the butcher!! :-))
Erika K.
November 8, 2012
I love the term spatchcock! Great idea to tuck away for next time I roast a chicken (sister-in-law's turn to do the turkey this year).
DocdMomDeb
November 8, 2012
This is the same prep for my absolute favorite technique for cooking chicken...Pollo Al Mattone..."Chicken under a Brick". A turkey may be too large to fit in a pan on the stove but the chicken is sublime!!!!
Ambitious
November 7, 2012
It's my favorite way to cook a chicken! The meat gets cooked through more evenly and it cuts cooking time- I love!
AntoniaJames
November 6, 2012
I strongly recommend simply taking your kitchen shears and cutting down one side of the keel bone (the bone separating the two sides of the breast) if you wish to flatten the bird. (Unless you're extremely strong, I don't believe that a turkey breast can be flattened simply by pressing down on it.) Also, one of the primary advantages to spatchcocking a turkey is that the bird requires significantly less vertical oven space. You have more oven shelves available when you flatten the breast. ;o)
hardlikearmour
November 6, 2012
I agree. I had to really whack the one I did with my cast iron frying pan before it broke! Now I just take the easy way out and have my butcher do it for me.
Roger H.
September 12, 2016
You have never done CPR I am guessing. Find your local paramedic, they fix that.
iguanachef
November 6, 2012
I actually debone my Thanksgiving Turkey and fill it with stuffing and tie it up. Easy to slice and all the meat has seasoning and all the stuffing has flavor too.
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