Spatch Question

BlueSmoke

I just finished reading a recipe for "Griddle Crisp Spring Chicken" by Lidia Bastianics (sp?) (Lidia's Table on PBS). She bones the chicken, leaving only the wing, thigh and drum bones. Then she lays the bird flat on a heated griddle and presses it with weights. After 7 to 10 minutes she flips the bird to brown the other side.[p]Anybody tried anything like this? Sounds interesting to me.[p]Ken

Rumrunner

BlueSmoke, I usually pull the "keel" bone out of the breast and let it go at that. It will flatten out pretty easy.

Nature Boy

Howdy Ken.
What would be your reason for doing this?? To me, seems like the bones bein in there just makes the meat taste and cook better. And them bones never seem to get in the way much once that juicy meat is pulling right off 'em. [p]Is the goal to get a good crunchy exterior with a hot fast cook? I'm startin' to see it a little. Hmm. That is intarestin. No bones makes a faster cook. Higher heat crisps up the outside. Hmm. Could be good if you don't toast it.[p]With the extreme heat you can get on your egg, the weights might not be needed. Thrill of the Grill has a squid recipe where he suggests bricks to flatten the meat square to the heat....but never found in necessary with a 1000 degree egg.[p]Jut thinkin.
Beers!
Chris

wdan

Hi Chris,
You raise some intriguing questions. I guess the biggest issue that grabbed me here is how to keep the skin from burning unless you go indirect with the plate setter? And if you're putting weights on the bird to mash it down, you're generally trying to maximize surface contact...but with what surface? I've not done this myself, but how about using an iron skillet with weights to get "skin" and then finish up with a more conventional semi-smoke cook at say, 300-350 -ish?

BlueSmoke

Nature Boy,
You got it: she's after a crisp skin with moist meat. Cooking in the kitchen, she says to use "medium high" heat. I'm seeing my griddle preheated to around 450°, then the oil-rubbed chicken skinside down, and an iron skillet on top of that. [p]I think the weight is to bet maximum surface on the griddle, especially important if you're going to get the skin uniformly crisp.[p]Her timing is 7 to 10 minutes per side. The more I think about it, the more I think I may try it this weekend.[p]Ken