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I’m gonna come right out and say it: this is the best way to cook a bird, hands down It’s now the only method I ever use I understand that some folks like to see a whole bird arrive at the table looking like a whole bird, but if I had my way, the gospel of spatchcocked birds would spread around the world To butterfly (a less fancy term for spatchcock) a bird, all you’ve got to do is use a pair of sharp poultry shears to cut out the spine, then flatten it, with its skin side up, by pressing down firmly on the breastbone Voilà, that’s it! It’s a really simple operation that you’ll get the hang of in no time, and it even works for turkeys Here’s how cooking the bird works: Put the bird skin side up on a rack set in a rimmed baking sheet Blast it in a hot oven (I’m talking 450°F), and you’ll find that, miraculously, the breast will reach 150°F just as the legs reach 170°F and the skin reaches delicious No brining, no salting, no flipping, no problems As I said, you lose the prettiness of bringing a whole bird to the table for carving, but you gain the vastly preferable prettiness of perfectly cooked meat instead, and that’s a trade-off I’ll take any day Its advantages are numerous Advantage 1: Flat Shape = Even Cooking Butterflying the bird and laying it out flat, with the legs spread out to the sides, means that what were once the most protected parts of the bird (the thighs and drumsticks) are now the most exposed As a result, they cook faster— precisely what you want when your goal is cooking the dark meat to a higher temperature than the light meat As an added bonus, the bird doesn’t take up nearly as much vertical space in your oven, which means that if you wanted to, you could even cook two birds at once This is a much better strategy for moist meat than trying to cook one massive bird Advantage 2: All the Skin on Top = Juicier Meat and Crisper Skin A regular chicken (or turkey) can be approximated as a sphere, with the meat on the inside and the skin on the outside Because it’s resting on a roasting pan or baking ... out flat, with the legs spread out to the sides, means that what were once the most protected parts of the bird (the thighs and drumsticks) are now the most exposed As a result, they cook faster—...Here’s how cooking the bird works: Put the bird skin side up on a rack set in a rimmed baking sheet Blast it in a hot oven (I’m talking 450°F), and you’ll find that, miraculously, the breast will reach 150°F just as the legs reach 170°F and... the breast will reach 150°F just as the legs reach 170°F and the skin reaches delicious No brining, no salting, no flipping, no problems As I said, you lose the prettiness of bringing a whole bird to the table for
Ngày đăng: 25/10/2022, 22:52
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