Spatchcockian chicken.
#foodstr
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Discussion
Looks delish. Great way to cook poultry. Made cooking a capon straightforward and Iβd probably do this with a turkey if I ever cooked a whole one.
Oui Chef, OUI! Looks delicious. Spatchcock is such a great way to cook a whole bird. Ever try brining it for 4-8hrs or marinating one in buttermilk overnight?
Brining, yes. Buttermilk, no but that's now on my list.
Hell yeah sir! If you do the buttermilk make sure you wash the bird off well and pat dry it, because the skin will get too dark.
Hmm . . . now I'm wondering.
I'll definitely wash and pat dry on one bird but I wonder about not rinsing, patting dry, smoking it with cherry wood, then a roast to let that skin get as dark as I can get it. Would contrast with the red/white flesh of the smoked bird.
Unless it imparts a terrible taste then I have to explore this.
That sounds fucking bomb! Great idea. Do it. Never thought of smoking a buttermilk bird. Iβm like shit I should try it too.
Also this is the second time Iβve got a message saying I canβt zap you
Heβs not just a podcaster, permaculture expert and badass pleb, he is a Chef. A renaissance Man. #chefstr