How to Spatchcock a Chicken
Chef Tom walks you through how to spatchcock a chicken. Spatchcocking is the process of removing the backbone from the bird and laying it out flat to allow for more even cooking.
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Chicken and other poultry cooked in this way are more moist and more evenly cooked throughout since it allows the leg and thigh meat that is typically tucked underneath to be cooked just as the breast is.
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The problem is you've eliminated the 'Pope's nose' arguably one of the tastiest parts of that critter, especially after it sits on the grill / smoker for a while.
Love the tuck the wingtips idea…
How about a video on smoking a pork loin?
Save the oysters!
I do this all the time. Only way to BBQ a chicken. It presents well this way.
Great video…love it.