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Spatchcock - break back or cut out backbone?
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kmcadillac44
Posts: 47
I have only cut them out - which is better?
Comments
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I'm not much help I've only cut themSwampeast , MO XL 2013 MM 2015
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that's what I did - cooking time!
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I leave it in because the roasted backbone makes great stock later.
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I like APL's stress relieving technique of smoked cracked back chicken.Smash the back(bones) with a rolling pin or baseball bat until it feels like a bag of marbles. Stab several holes with a sharp knife, truss, and on to the rotisserie.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
I cut it out and save it for stock. Sear it to develop fond. This adds great flavor.
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I always cut them out as well._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
I cut them out and typically break/crack the breast bone. Sometimes I will remove the breast bone also but leave both breasts attached.Charlotte, Michigan XL BGE
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I cut it out with chicken scissors.
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay "
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