Sentences with phrase «spatchcocked bird»

Come rain or shine, serve up this sumac - marinated spatchcocked bird, that can be barbecued or oven cooked, with a sweet, fruity accompaniment

In theory, chicken under a brick is a brilliant idea: Put a whole spatchcocked bird flat on the grill, weigh the whole thing down with a couple of foil - wrapped bricks for speedy cooking and maximum surface area for crisping, then grill until the skin is crackling and the meat is juicy.

This spatchcocked bird is roasted in a thyme and fennel seed oil over a bed of onions and lemon.

By spatchcocking the bird — removing the backbone and roasting it flat — Trisha guarnantees that the chicken cooks evenly and quickly every time.

Not exact matches

If you've never tried it before, spatchcocking is a technique that refers to removing the bird's back bone so that you can butterfly the whole chicken open.

Spatchcocking the turkey before roasting ensures that all parts of the bird will cook evenly at the same rate — and in just 1 1/2 hours.

Spatchcocking your turkey — that is, cutting out the backbone and flattening it out before roasting — is the fastest, easiest route to a guaranteed juicy bird.

If you want an easy tutorial on how to cook a whole bird, check out my pasture - raised lemon spatchcocked chicken tutorial here.

Marinate the bird — in pieces or spatchcocked — for eight hours, or up to a day.

As we said in our July 2013 issue, spatchcocking is «the speediest, easiest way to grill a whole bird.

The word «spatchcock,» according to Webster, refers to a chicken or game bird that has been split and grilled.

Butterflying (or spatchcocking) is a simple technique that enables the bird to lie flat in a roasting pan or on the grill so it cooks more evenly and a bit faster.

To spatchcock the chicken, put the bird on the worktop, breast - side down, with the legs pointing towards you.

The skin is delicious and crisp and remains so because the bird has been spatchcocked, and the meat is juicy.