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The spatchcock technique is very simple. Remove the chicken's backbone with poultry shears or a strong knife. Save the backbone for stock. The advantage of this method is that you can cook the chicken a number of ways quite efficiently. I like to weight it down to brown the skin side. Then it can be finished in the oven or, like now in the summer, finished on the stovetop.
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Not much needs to be said about this. Brine the chicken, of course, for 2-3 hours. Rinse and dry. Rub with spices, butter, olive oil, whatever floats your boat. Melt butter in oil in a pan large enough to hold the bird. Sear the skin side first with a piece of foil and a weight on it. That will take 8-10 minutes. Turn the bird, put the foil back on, and cook over somewhat reduced heat for 30 minutes or so. I don't weight the bird during this second part of the process. Use a thermometer to see if you've got the thickest part of the breast (where it meets the wing) to 160-165. Let rest, carve, and eat.
I decided to throw in the kale here because I did something unusual that was exceptionally successful. I had bought some canned hominy. We did a basic braise on the kale with some garlic, salt and pepper. Then I drained and rinsed a can of hominy and tossed it in. The two flavors complemented one another in a way I never would have imagined.
I decided to throw in the kale here because I did something unusual that was exceptionally successful. I had bought some canned hominy. We did a basic braise on the kale with some garlic, salt and pepper. Then I drained and rinsed a can of hominy and tossed it in. The two flavors complemented one another in a way I never would have imagined.
6 comments:
Sounds delicious! I love buying whole chickens now. Chris and I can get at least two meals from it.. I get to enjoy the dark meat, he get's the white meat. We are both happy!! AND, for anyone that out there that doesn't believe in brining.... that's just silly nonsense...it's a must, especially with a whole bird!! :)
I am not one to cook a whole chicken. I love the idea, but perhaps am intimidated by the idea. Your looks and sounds perfect. I may give it a try.
I need to try this technique! I have seen it done but have never tried myself! Brining makes all the difference too!
Sounds mouthwatering. I love the idea of the kale and hominy.
Mary
This is a lovely meal. The kale and hominy combo is an inspired idea. I hope you have a great day. Blessings...Mary
Do you bother with trying to remove the keel bone after spatchcocking the bird?
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