How to Spatchcock a Chicken, Turkey, or any Bird
HTML-код
- Опубликовано: 7 авг 2023
- Let’s learn how to spatchcock a chicken, turkey or any other type of bird.
I like to wear nitrile gloves and use a prep tub when handling birds, so it’s easier to clean up after.
Remove the bird from the bag and clean out the cavity. You can throw those bits away or save for stock or a snack.
You can optionally rinse the bird. If you do, make sure you don’t cross contaminate and clean up with a diluted bleach solution.
Pat it dry with a paper towel and pluck any leftover feathers.
Flip the bird on its belly and find the oysters. They are the bulges of meat on the backbone, right between the legs. Some say this is the best part of the chicken. The french call it “sot-l’y’laisse’ (so-lee-less) which means ‘only a fool would leave it”.
I cook the bird with them on and then eat them on my own before I bring the bird back into the house.
Using poultry shears or a sharp knife cut along one side of the backbone being careful to avoid cutting into the oysters.
Optionally cut along the other side of the backbone and remove it. I like to leave it on for smaller birds. If you remove it, then save it to make your own chicken stock.
Make a small slit in the cartilage between the breasts.
Put a hand on each side and press down firmly to splay it out.
I like to remove the keel bone so the bird lays flatter. Rotate the bird 180 degrees. Run your thumbnails under and around the keel bone and then pull it out.
You don’t need a knife to remove it.
Flip the bird on its back and tuck the wings so you can get your rub under the wings and they don’t interfere with your rub on the breasts. You can secure the wings with toothpicks if they don’t want to stay tucked on their own.
Let me know in the comments if you want to see a video on how I cook a spatchcocked chicken.
#bbq #bbqtips #howto #chicken #spatchcocking #spatchcockchicken #cooking #chickenprep 
Развлечения
My chef nephew did this on a turkey 4 Thanksgiving. Cooks alot quicker & tasty no dry white meat
I marinated a turkey like this and put it on a charcoal grill grill. Beautiful juicy
Kian?
🇹🇷🇹🇷🇹🇷🇹🇷🇹🇷🇹🇷🇹🇷🇹🇷🇹🇷🇹🇷
Racist
@@Ericrawnsleywhat are you on about
Best demonstration I have seen on here, clear and concise.
Appreciate it
Thank you for making this demo-
So simple even I could do it!
@@backyahdbbq
I've done this a few times. These are very clear instructions. Thank you!
He did
O
I learned this years working in dietary at a nursing home. I worked with some amazing cooks. I also learned to cook large amounts of food. I keep in touch with them for years and all have since past. Great experience and memories. 😢😢
U sure were blessed to have worked w/those wonderful ppl. Glad U have Ur special memories ❤😊 Worth more than gold ❤
That's a very nice story. Thanks for sharing.
I used to work for a guy who deboned a whole chicken then stuffed it so the chicken stood up like it was normal. Then he would bring it to the table, sizzling, & slice it. So impressive. Delicious too. Corrigans in TO, California.
xx
Stuffed with what?
@muhammedahmed329😏😏😏
I did this for the first time about a year ago. Best chicken I have ever cooked. Well worth the effort!!
Removing the keel bone is genius, that's going to solve a lot of my problems. Thanks a million!
This is great. Spatchcock chickens in the supermarket are often so much smaller. You make it look so simple. Will be doing this from now on.
It's sad that most young home cooks today don't know their way around a chicken. I'm so old. I learned when my grandparents raised and butchered their own on the farm. Most my age learned at home or in homemaking at school. The best fried chicken will always be the small fryers. No longer available in stores. As kids, we always fought over who got the pullybone. Mamaws fried chicken was the best ever. ❤😋
Congratulations, you made the best spatchcock video on the internet 👏
Thank you for this quick and simple way to spatchcock! Now I have the confidence to do this after failing from other's not clear instructions.
I just witnessed art in Process !
Cool. I never seen anyone cut a chicken that way. It looks like a heart in the middle. I guess you are doing it with a lot of love. LoL
I must reiterate a statement someone else made - i've done this before and these instructions were si good and clear, i can't wait to do it again because i now how to it even better!
In Jamaica we call the back- "chicken back" and it is sold separately at the grocery stores. So we have the back of the chicken separately from the other meaty parts. We cooked chicken back all the time. And I love chewing the bones too so. Chicken back and chicken.
they have sections in the grocery store where they have chickn backs, feet and all kinds unsavory parts that people want.if you dont buy it it wont be offered.
Many of the Caribbean islands it's called chicken back
Thank you for slowing how thia is done. I saw it however you are explaining exactly what you are doing. Kudos 👏
I did this this year. But i was not at home, forgot my kitchen shears, and cleaned a pair of garden clippers to use instead. Came out just fine. 😂
Thank's you gave me a pretty good idea because my husband and I love roasted chicken or bake chicken.thanls for sharing your videos.✌️
I've baked a spatchcock chicken once and I've smoked one once as well. Both were delicious!!😋
Spatchcock is when you remove the backbone. Otherwise it’s just butterfly. Source: chicken butcher.
You're exactly right, I only watched this through because I thought he was going to French cut the chicken (a la Jacques Pépin). Now I gotta find that video because it's awesome, I've just forgotten how to do it properly.
Whether you remove the backbone or breastbone, It's the same thing. In both methods, spreading the chicken flat, is called butterflying
@@warroom17 Jacques Pepin was a chef, not a food prep method, or dish. Chicken Taragon is a dish made famous by him
Why is it necessary? For comfort?
@@Edge_Walkerfor less cooking time
The bottom side of the bird is the best part..whenever we fry a turkey on thanksgiving I save those pieces for myself when I carve the bird 🤧
Dark meat is definitely the best……that didn’t sound right hahahaha thigh and drumstick are the best lol
@@robletsdoit5886grow up dude the homosexual references just ain’t funny anymore
@@JustSendMeLocation you obviously didn’t get it,all in something and you’re wrong as you can get. But I see you got something on your mind.bye Felicia
I love this! We spatchcock ourvchicken and love how much faster andvevenly the chicken cooks.. BUT
.. I learned to break the breastbone with pressure .. itbis CLEAR that your method is much easier and looks perfect! Thank you.
I am 51 and I have never heard the word " Spatchcock"
I'm 54, never heard of it, but just today I've seen 4 different cooking videos about it
Im 65 and have never heard of it!!
I’m 79 and first time I have heard that word. Lol
@@juanitahood4012 it sounds rather vulgar, no?
Strange, I'm 55 years old and I've heard of it and done it for years.
Great technique & cooking prep method, especially for grilling & oven roasting. Thanks for a great video - nicely shows it isn't difficult at all, good kitchen hygiene note, & even a naturally raised cage bird.
Thank you so much. Hi from Texas USA
Best video yet on spatchcocking! Thank you!
After learning this I refuse to roast chicken any other way ever again.
Its the best I've tasted
I love spatchcock chicken especially with salt and pepper chicken. Yumny
Perfect. Not hard at all if you just follow these instructions. 😊
Nice & Clear instructions 👍🏾
You can use garden shears to remove the spine. But not the shears from your garden, keep a pair for cooking.
You would think people have enough sense to know this until told explicitly, but hey! 😅😅 people are weird
Bell & Evans sells a chicken that's spatchcocked for those who don't have time to do the dirty work.
I decided to try one myself and yeh now spatchcocking is the only way I do chicken. First couple of times I used plain old scissors, worked fine.
This way skips trussing and also is much easier to season what would have been the inside.
This method works great in an airfryer basket if the airfryer is large enough of course.
Thank you very much for sharing these instructions. I use all the bones for bone broth, any cooked leftover chicken meat I dehydrate and make into chicken flour.
What do you use chicken flour for?
It’s me. I’m that chicken. It’s how I sit when I’m meeting a friends parents
I did that once and it was delicious! I cooked it in my extra large black skillet.. I need to do this again! 👍👍👍🎉
I love the soft bone, that's 1 of my favorite parts 😊
Finally. This is how it’s done..!TFS
Thank u for the instructions. It looks easier this wa.❤😊
I’ve never seen anyone spatchcock a bird like this and now that I know to do it like this I’ll never do it any other way
Ouais le sot-l'y-laisse c'est la meilleure partie les gars
Thank you! I think I can do this now!
Great demo. Reduces cooking time too!
Great lesson
Spatchocking is 100000% the best! I've never removed the keel bone before, nor did I know what it was until now. I have to try it! I always just CPR the bird to flatten it.
I spatchcocked my turkey this last Christmas…. I knew the technique but I’d never so much as attempted it on a small whole chicken before 😅😅😅 That said, I committed to doing it with the like 30lb massive turkey and it turned out AWESOME.
One of the best roasts my family’s ever had. (previously when we roasted turkey we had to check it constantly, and cut it into sections to cook. So dark meat would finish way earlier than white meat and we never felt like we were “done” cooking it until after dinner was over)
It was moist, it was evenly cooked, and best of all, we didn’t have to touch it at ALL other than flip it once to brown the top. (Which let me say was quite a challenge… my mom gave me the idea of using the clean drip tray from my toaster oven like a snow shovel and basically flip it that way but it took 2 people and several prayers not to drop it or splash hot drippings all over ourselves)
My grandmother would give me one while she had one and yes that piece of the chicken for some reason is just the most succulent piece.
The oyster, just dig it out with you clean fingers while puttin' away the leftover turkey. 😂
Great video
An actual helpful RUclips video.
My Mam told me about the chicken oysters when I was about 5yrs old, my favourite chefs treat xx
Great Video So Easy.!👌
Very professional
Hey man you're right that's the best part of the chicken . Oh my God so much flavor. Well done brother.😉
Nice. I’ve spatchcocked for years as I’m an avid bird hunter with 3 pointers and a retriever. During fall I eat about 4 pheasants or grouse per week. With woodcock, ducks, doves sprinkled in. But I’ve never removed the keel bone before. Great idea and technique. Thank you!
Thank you for cleaning and plucking you chicken😊
THANK you for sharing ❤❤❤
Roasted on a bed of root veggies and seasonings
Miam 😋 délicieux
That's awesome enjoy your day.
So glad you said to take the bird out of the bag.
I want to try this. This must be beautiful when cooked.
Thank you. You made it look much easier than when we did it, we did a turkey for Thanksgiving, we brined the bird and baked it this way it was by far the best, most moist bird we ever had
Thank you for this❤
I always grab the oysters first. Also, the meat around them are really flavorful and tender, as well.
I don't know why but hearing " *The Bird* " cracked me up 😂
Rinse meat in apple cider vinegar rinse again with water😮😮
Great video !!!
Great job thanks,l learned something new....
Great video thank you
This vid saved me
Great technique bro
That bird looks seated and comfy. 😀
That's gotta be the most simple way I've seen it done!!
Thanks for using 🧤
Best simple instructions I’ve heard so far!
Thank you very much!
Well goes to show, we can learn something new every day.
I thought I was the only one who called that special scoop of chicken the oysters!
As a french person, yes, and my family would battle over these. xD
👍🏼
Very impressed with the French knowledge… fun fact : spatchcock in French is “en crapaudine”, which means “like a toad”.
Hmm "Remove the bird out of the bag"..
I knew I was missing something 🙌🏽
Thank you!👍🏼❤️
Cooks faster and more evenly.
I love those 2 peices of chicken on the lower back
Me too!!!
Thank you so much because it's a shame what happens when I try to cut up some chicken 🤷🏽♀️🤦🏽♀️❤❤
I’ve never thought to pull the Keel when i’ve done this. For sure trying it next time
That's how I look when I'm watching TV in bed. Can't wait to try this
Now the chicken looks cute😂
I believe by spatchcock the chicken. It gets a more evenly cooked, and it doesn’t need too long cooking either
Not too long how fast does it do it ?
I think chicken is a body builder 😂
nice thanks for sharing with me
We called that smashed chick..
Then bake with a foil covered brick(2) on top till juices run clear take bricks off and finish in oven till brown. 😮😊😊 yummm
Wow, thank U so much for Ur tip Amy 😊
Started doing this few years ago. Like to brine it first for a day.
Never dry!
Thank you.
CHICKEN WATCHING FROM HEAVEN 💀
dude said Slit lol 😆
This is a favorite technique of Martha Stewart... She has a lot of recipes where she has spatchcocked her chickens. She also rubs butter and herbs UNDER the skin prior to cooking.
Thanks 😊👏🏼
Very informative.
Great information
Learned this word and process from Bob’s Burgers 🍔 season 8 episode 5 😂
Nicely explained! 😊