Spatchcock?  Really?

Wikipedia defines spatchcock or “spattlecock” as, “poultry or game that has been prepared for roasting or grilling by removing the backbone, and sometimes the sternum of the bird and flattening it out before cooking.^”  So now that you know, let’s just call it flattened or butterflied.  Do we have to give outlandish names to simple acts? Do I go for a meander? Do I quaff beverages? No I go for walks and I drink beer.  We like to attach big words to simple tasks. Confucius said, “Life is simple but we insist on making it complicated.”

So Butterflied Chicken! This method is wonderfully tasty and keeps the chicken moist with another dimension added.

After cutting out the backbone, flatten the chicken and pull, but don’t break, the skin from the flesh.  Mix together ricotta cheese with sage, basil, thyme, oregano, garlic, onion, and salt and pepper. You want enough ricotta to cover the chicken and enough herbs and garlic to satisfy your taste buds. Loosen up this mixture with a little olive oil and pack it under the skin of the chicken. Massage the whole bird with olive oil, garlic powder and salt and pepper.

Place the bird offset over your preferred outdoor appliance with a drip tray underneath (water filled), to catch the drippings. I used the #BGE with the extension grill and the water filled drip pan underneath.

The ricotta (#trestelle) kept the chicken moist and added a surprise under the skin that seasoned the chicken. The bird was served on Roasted Tomato Linguini. Tasty!

So as an effectual stratagem to develop an enticing aftermath, the spatchcock technique is a convention that I would advocate!

In other words, try it, it works! Isn’t that easier!

Be well and eat well.

Scott

When the spatch hits the fan

Ricotta stuffed Spatchcock Chicken on Roasted Tomato Linguini