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Leaping Frog Chicken!

Little ChefLittle Chef Posts: 4,725
edited November -1 in EggHead Forum
Here is a fun new one for all of us Spatchcock fans to try.....Leaping Frog Chicken. You will see from the pics, this is appropriately named.

First....the butchery......

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Separated the leg skin from breast skin, and popped the thigh joint. Notice, left the thighs attached!!

Next....

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Cut through the rib bones, up to the wings, but left attached at the shoulder of the bird.

Then....flipped the breast over....

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just like opening a jewlery box. Then flipped the whole thing over....

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Smashed the breast until the breast bone cracked. It became nearly flat.

Finished butchery......

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Then rubbed, inside and out.....

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Onto the medium, at 375*, raised grid, direct....

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And the finished "FROG"....lol

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It was a chicken to start, I swear!! :woohoo: :whistle:

This was the first cook for me with this butchery... which I must add, is courtesy of Gourmet Magazine June 2009. (pg 102 to be specific!) I made some mistakes, which I felt I would share with you.

I should have gone hotter for the skin side down on the original sear. Also, with this butchery, use a big spatula, not tongs. There is a recipe provided in the magazine that I followed pretty true. But...I would add lemon juice to my wet rub, not lemon slices under the skin! :blink: Kept the skin way too wet, and tore. :S I did skin down the first 10 minutes, I would up that to 20 min. Then I would finish bone side down. All in all, easier to butcher than a Spatchcock! And the rub was excellent....again, add lemon juice to the rub, and forget the slices under the skin. ;)
The whole cook took a bit more than 1 hour, but could have been quicker (and better) at 400-425*.
Just my thoughts, and I am stickin to 'em! Have fun with this new cut!!
We will post a slide show of the butchery on Bubba's site tomorrow. ;) It will include step by step photos. I abbreviated for the forum. ;)

Have fun, everyone!! RIBBIT!!! :laugh:

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