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Butterflyed Chicken with Skin stuffed

Unknown
Unknown
edited November -1 in EggHead Forum
Do any of you recall a method fo roasting a buterflyed chicken where a stuffing composed of ricotta cheese, etc was put under the skin. and the bird roasted bone side down on the egg? I'd appreciate any thoughts.[p]Thanks, John
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Comments

  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    John Welsh,
    I just did a google search on spatchcock to write a webpage about the word. I found this reference in an article in the Boston Globe:[p]"In Simple French Food, the late Richard Olney wrote about stuffing a flattened chicken with grated zucchini mixed with ricotta and Parmesan cheeses. Olney prepared the recipe on his book-promotion tour in the early 1970s, and for a while it became popular among cooks. "[p]Does this sound like it?[p]TNW[p]
    The Naked Whiz
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  • Spin
    Spin Posts: 1,375
    John Welsh,[p]The link below is to an excellent recipe and method to use with butterflied bird. The recipe is most adaptable to any butterfied bird. [p]Spin[p]
    [ul][li]Cat's butterflied bird[/ul]
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  • Unknown
    Unknown
    The Naked Whiz,
    Yes, thar seem spretty close yov whatI remember. I'll give it a try.[p]Thanks, John
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