Where did I see this chicken splaying method??
Where did I see this chicken splaying method??
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Where did I see this chicken splaying method??
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Post #1 - July 5th, 2009, 2:34 pmDang, last week I saw a blurb about a different way to spatchcock a chicken by cutting the ribs, not the back, thereby saving the back goodies (which is an estimable thing). Might have been the June Gourmet but I can't find it.... Help would be much appreciated!
TIA-
GeoSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
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Post #2 - July 5th, 2009, 4:28 pmThis isn't cutting the ribs, but it does save the back and it was in the June Gourmet. Basically you dislocate the thighs and cut them from the breast, then kinda flatten it from the neck.
http://www.gourmet.com/magazine/2000s/2 ... og-chicken
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Post #3 - July 5th, 2009, 4:39 pmTnx eli, that's exactly the one I was looking for. Weird look to the thing, eh?! But I guess it works...
GeoSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
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