All posts filed under: Preserved Lemon

Spatchcocking Your Bird

– or –  How to Make a Limp Chicken You!   In the back of the class… I hear you giggling… You’re the same one that snickered when we made Spotted Dick… and Sticky Buns… Sheesh… Not every thing that sounds dirty… is. Spatchcocking is a dressing procedure that enables you to remove most of the structural bones in the body cavity of chicken or other fowl in order to maximize the heat-to-surface ratios. It’s particularly useful when grilling whole birds. Although, can be just as helpful when you want to reduce the overall cooking time and simplify carving of the breasts (heh..he he heh..breasts.) What you will need… 1 – 3 to 4 Pound Hen (or fryer) 1 Boning Knife 1 Good Pair of Kitchen Shears Cutting Board 4 Skewers Compound Butter (See Recipe Below) and – Plenty of Lemony Chicken Gravy (See Recipe Way Below)   1. Empty the carcass of the offal, neck, and extraneous fat, place back up on a cutting board 2. Feel along the back, and beginning with the …