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Started By
Message
Carving a rotissierie chicken.
Posted on 10/29/12 at 1:52 pm
Posted on 10/29/12 at 1:52 pm
Wanting to do a rotissierie chicken on the grill but I'm serving multiple people is it possible to carve a chicken once its cooked? If it is possible Is it any different from carving a raw chicken?
7
Posted on 10/29/12 at 1:53 pm to Drumguy25
Very possible. In fact, probably more common.
Posted on 10/29/12 at 2:01 pm to Drumguy25
Of course.
Do yourself a favor and remove the wishbone before cooking.
Do yourself a favor and remove the wishbone before cooking.
Posted on 10/29/12 at 2:08 pm to Degas
I always carve a rotisserie chicken with kitchen shears. Very easy and quick. About 8 snips and all done.
Posted on 10/29/12 at 2:49 pm to Drumguy25
First a thread on boiling ribs and now asking if one can carve a chicken. Good lord you people are yuppies.
Of course you can carve a chicken after its been cooked.
Of course you can carve a chicken after its been cooked.
Posted on 10/29/12 at 2:52 pm to Drumguy25
If you cook it right, you should be able to just pull the breasts off whole.
Posted on 10/29/12 at 2:52 pm to Drumguy25
quote:
If it is possible Is it any different from carving a raw chicken?
Sorry, but this was funny.
Posted on 10/29/12 at 2:53 pm to Drumguy25
You mean like, can you cut into a cooked chicken? How else would you do it exactly? 
Posted on 10/29/12 at 3:00 pm to Drumguy25
only thing you're actually gonna "carve" is the breast... yes, after it's cooked..
surely, i'm reading your post wrong...
surely, i'm reading your post wrong...
Posted on 10/29/12 at 3:38 pm to Ole Geauxt
Bend the thighs back and cut through at the joint on both sides, then cut at the leg joint. That is four pieces. Cut the wings at the joint, then take a good boning knife and go down the breast following the bone to remove it from the bone both sides. The using a sharp knife slice the boneless breasts.
I carve the wishbone into an extra piece. If I cut up a chicken raw I do the same and it makes nine pieces, cut the breast in half and you have an eleven piece chicken with for the most part all the same size. My mother called that country cut. The wishbone kicks arse. And that doesn't include the neck or back.
Don't forget those little back oysters.
I carve the wishbone into an extra piece. If I cut up a chicken raw I do the same and it makes nine pieces, cut the breast in half and you have an eleven piece chicken with for the most part all the same size. My mother called that country cut. The wishbone kicks arse. And that doesn't include the neck or back.
Don't forget those little back oysters.
Posted on 10/29/12 at 3:45 pm to Martini
quote:
Don't forget those little back oysters.
Never heard them called that. But that's what they are. They're damn back oysters.
Posted on 10/29/12 at 4:26 pm to Martini
quote:i've always just called that "cuttin' up a chicken"... didn't understand that's all the feller wanted to do..
Martini
Posted on 10/29/12 at 4:31 pm to Martini
I'm going to cook a whole chicken tonight, but instead of cooking it in the traditional manner, I flattened the chicken by cutting the back down the center. Anybody have any experience cooking chicken this way?
I'm also going to cut the chicken up after I cook it.
I'm also going to cut the chicken up after I cook it.
Posted on 10/29/12 at 4:59 pm to DEANintheYAY
"spatchcock"
I did 2 this past weekend on the grill. Season to your liking, then 20-25 minutes skin side down at about 350. Flip and cook another 20-25 minutes. You can baste it while it cooks if you like.
I did 2 this past weekend on the grill. Season to your liking, then 20-25 minutes skin side down at about 350. Flip and cook another 20-25 minutes. You can baste it while it cooks if you like.
Posted on 10/29/12 at 5:03 pm to DEANintheYAY
That is called "spatchcock" chicken. When you remove the back or sternum and flatten.
And my mother called it country only when she cut out the wishbone as a piece of chicken not just dremoving the bone. And you won't find it in a store cut up like that.
And my mother called it country only when she cut out the wishbone as a piece of chicken not just dremoving the bone. And you won't find it in a store cut up like that.
Posted on 10/29/12 at 7:12 pm to Martini
Thanks guys. I have it marinating since yesterday. Well more of a dry brine.
Posted on 10/29/12 at 7:17 pm to DEANintheYAY
I use kitchen sheers to cut the back out on both sides then flatten. If you have a brick, wrap it in aluminum foil and weigh the chicken down with it. Cooks a little quicker and for some reason changes the flavor.
Posted on 10/29/12 at 9:11 pm to DEANintheYAY
What the hell is a dry brine?
Is it like a dry rub?
Is it like a dry rub?
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