Trying Something New To Me, Spatchcocked Chicken

So I split er right down the middle.... seemed and was easy enough, I havent roasted my own chicken in a long long time, and well ive only done it once before... fresh chicken is more expensive then the ones you can buy cooked and ready to go... at least here, but I wanted to give it a shot so...



Some S&P, lemon amd thyme up under the skin, carrots, lil potatoes and onion in a pan with some olive oil and we shall see what happens in 17 more minutes (30 total at 500°)

 

nice! I've been thinking about doing the "chicken under a brick" version of this.

 

Ill have to google that one...


so its pretty much what it sounds like lol

 

Put that sucker in a smoker, and you'd really have something special.

 

I dont have a smoker... and Jim still hasnt shipped me his since Ouch sold it to me for 10 bucks when pretending to be him

 

You could do it in your grill. lowest temp you can get and some smoldering wood is all it would take. Then blast it with some heat at the end if you want a more charred outside.

I think we should go to Jays house and see what he has for an extra smoker. A deal is a deal, even if we can't get you Jim's awesome rig LOL!

 

Well 5 minutes rest and im good to go

 

soooooo good.... thank you for watching lol

 

Looking good!

Something roughly like this:

http://www.finecooking.com/articles/how-to/chicken-under-a-brick.aspx

I've been really enjoying galantine of chicken lately too....with Pepin's method, it's super easy.

 

Ok, now i'm hungry

 

that looks really juicy

 

it was Jason, so juicy... thank God there is left overs

 

This is currently the only way I'll cook a Turkey. The herb butter under the skin is perfect. Less than an hour and crispy juiciness. I recommend if you haven't tried. I tend to bone out my chickens same basic thought.

 

I'm trying to find someone who's done a galantine of Turkey to see how that worked out...this might be the only way to get me to prepare..or even eat...turkey.

 

We make a big batch of boudin at the restaurant every year and do this

http://www.saveur.com/article/Recipes/Boudin-Stuffed-Turkey-Breast

But with whole boned out turkeys.

It cuts the cook time down to something reasonable. We all work right up to thanksgiving so we can make our quick cook turkey and prep casseroles in our downtime, wake up the next day and pop stuff in the oven and enjoy thanksgiving. We need to get pastry to make dinner rolls this year.

 

Hmm if I think of a galantine with other meats and such I haven't done yet but hmmm. Game meats are pricey. I've done a roulade like Andre's Boning out birds isn't too hard after a couple times. Gets enjoyable. I'm gonna see what's avail right now. I know I have a turkey in the freeze

 

I have done a turkey, I have some photos to dig up.

Great effort James!

 

This is all I could find.

 

the before looks good, i haven't had dinner yet, so probably a good thing you dont have the finished pictures