spatchcock experiment

Essex County

<p />Did a spatchcock chicken tonight. When it was about half done, I heated a cast iron pizza pan on the stove for about 15 minutes, then placed it on top of the chicken with a brick added for weight. It did a great job crisping the skin. The texture of the chicken was denser than usual but still tender and moist. We grew the corn and the red ancho too! (Didn't know that anchos turned red.)[p]Paul

Bobby-Q

Essex County,
What is up with the red corn? Man that is just freaky...lol. Looks like dinner at Hellboys or whatever that cartoon come to the movies guy's name was.[p]lol

WooDoggies

Essex County,[p]Beautiful shot...makes me want to grab a piece of everything... nicely done!
And what a great idea to use the cast iron pan to crisp up the skin... [p]Cheers!
John

thirdeye

Essex County,[p]Is the corn a Scarlet variety? I've only seen it in seed catalogs. What is the sweetness factor?[p]PS..Some of my poblanos have turned red on the plant this year too. They just can't wait to be dried and turned into Anchos :~)[p]~thirdeye~

Essex County

thirdeye,
The red corn was my wife's idea. It's called Ruby Queen Hybrid. We haven't grown corn for ages and she found this stuff. Our ears are only about half as long as the full sized ones on the seed packet. If you boil them, the red comes out in the water but if you roast them... A few weeks ago they were quite tender and sweet but now we are at the end of the crop and they're a bit chewy.[p]Paul

HolySmokes

Essex County,
Thirdeye is right.[p]The Ancho is the dried version of the red, ripe Poblano.
It is perhaps the most widely used dried chile in Mexico.[p]If you mean you hadn't had your Poblanos turn red before, they just weren't fully ripe![p]We learn to work with LOTS of green chilis here in the Northwest.
cheers, HS

billyg

looks like you got it figured out, nice job. I ate the picture.
billyg