I loved your video on how to butterfly a chicken. It is great that the website continually gets better. Does cutting the chicken this way affect the grilling time?
Thanks for the GREAT video. I finally tried this last evening. While I only broiled in the oven, your butterflying demonstration was right on and worked magnificently.
The video was great!!! When your ready to grill, plop it on the grill, cover with a cookie sheet, put a brick or two covered in foil on top of the cookie sheet and that bird will be ready to eat in 1/2 an hour!
Actually that was the first thing i did after going on this site for the first time....it worked great...i broke the bone a lil but thats ok...butterflying looked great and impressed everyone when i went home this last time...it looks like...
yes, thanks chris....
not only does it cook more evenly like this, like chris said...it also looks great....
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Stone:
The technical word for this presentation is "spatchcock." It's the same thing, but spatchcock is much more fun to say than "butterfly." <HR></BLOCKQUOTE>
Doug: Thanks for the aside. Very interesting reading.
Brought to mind question: has anyone tried this on a turkey, geese or ducks? [several definitions reference 'fowl' rather than solely chicken. Some of the articles reference quail and I sould not hesitate to use with grouse] One would think this should work well with any fowl.
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Keith H.:
Has anyone tried this on a turkey, geese or ducks? <HR></BLOCKQUOTE>America's Test Kitchen on PBS did a butterflied turkey.