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re: Spatchcock Turkey or Chicken
Posted on 11/2/12 at 9:30 am to LSUtiger09
Posted on 11/2/12 at 9:30 am to LSUtiger09
You don't cut the breastbone. You cut both sides of the backbone and then flatten. I do them all the time on my egg. Or you can just cut them in half. I do half chickens too. You can't hurt it. If you have a brick, wrap it or a couple of them in aluminum foil and use to weigh down the chicken. Speeds up the cooking and for some reason, don't ask me why, it gives it a bit of a different flavor.
Posted on 11/2/12 at 9:31 am to Martini
And if you don't have a good pair of kitchen shears I highly recommend investing in a pair. This will make cutting the backbone out as easy as spreading soft butter.
Posted on 11/2/12 at 9:33 am to Martini
quote:
You don't cut the breastbone. You cut both sides of the backbone and then flatten. I do them all the time on my egg.
Thanks, what temperature to you cook it at, and for how long?
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