Skip to main content

Friday Shout Out: Spatchcocked and Loaded

TGIF, my friends, TGIF. What a long-ass week this feels like. Anyone else agree with me?

I didn't accomplish very much in the culinary arena this week, as you may have determined from my earlier post on the evils of bad food. We were busy, we were tired, and I am more than just a little bit lazy due to the winter blues, so I need to work on my motivation.

However, I did achieve one of my goals for 2011, which was not super lofty, nor sexy, but it is what it is: roasting a chicken. (Crappy photos to come!)

I know, ho hum. But while some of you out there are on a friendly basis with The Bird Who Is The Word, I've only used the poultry in neat little segmented, sanitized boneless breasts. It was time I get in there and rumble with the big bird itself.

Using the spatchcock method recommended by Mrs. Wheelbarrow, slightly modified from Amanda Hesser's Food 52 blog , it took about an hour and some change to go from unwrapping the four-pound roaster to slicing it and serving it up to my salivating husband. Just the smell alone of this bird roasting was divine! My 12-inch All-Clad saute pan did a fantastic job, too.

A few notes:

- Read the recipe. Then read it again, and double-check your ingredients list. I discovered I had neither lemons nor shallots, so I cheated with bottled lemon juice and regular old yellow onions. It still tasted amazing, but it would have been nice to have the real deal.

- Get some kitchen shears. I used some glorified craft scissors to cut the backbone out and it proved that 1) I have never been able to cut in a straight line and 2) The same scissors you use to make construction paper snowflakes are no match for bone and gristle. Word.

- Have some gallon freezer bags handy. As everything from the remaining drippings, herbs and shallots, and pan juices to the backbone and leftover nasty bits can be reused for making stock, you need storage for such. I stuffed two quart freezer bags full, but that's kind of lame.

- Prepare to get dirty. It's a hands-on deal.

Hope everyone has a wonderful weekend!


  1. Oh man... the roasters are most DEF a nasty business. I dealt with my first one ever two Thanksgivings ago whilst making Chicken n Dumplings. Though I boiled my bird, and then promptly tore it apart.


    Good for you for tackling that!

  2. Love your blog, very cute, creative and fun! Haha good job roasting a chicken. and friday's are what KEEP ME ALIVE! :)


Post a Comment

Popular posts from this blog

The Best Way to Keep Cannoli Fresh and Other Baltimore Stories

My mom and step-dad were up visiting for Thanksgiving and after gorging ourselves on turkey and the sites of D.C., I took them on a day-trip to Baltimore.

After a visit to my mom's favorite museum (she's a mosaic artist), we aimed for lunch at Rocket to Venus in Hampden. It was closed for lunch, but our trip up Charles St. wasn't for naught - we stumbled onto residents of 34th St. setting up their Christmas displays! This street is Christmas at its best, or worst, depending on your tolerance/interest in all things Christmas. Erin teases me for being a scrooge, but I have to admit, lights and what-not are nice at this cold and dark time of year.

After a brief walk through Hampden, we aimed for lunch at Kooper's Tavern in Fells Point. The tavern was most certainly open, with rowdy sports fans packing the bar and even spilling onto the sidewalk for fresh-shucked oysters. (My friend Gideon would have camped out right there for their Chincoteagues!) After some deliberati…

Adventures in Gardening

We're back with another edition of "Hey, we used to be bloggers." I am not so sure who reads blogs much anymore (hi Moms!) but hell, if e-newsletters are in again and the '90s "flatform" shoe is making a comeback, maybe we have a shot.

As I nurse a gin and tonic made of nothing but the finest (here's to you, cheap Chek tonic cans from the Mount Pleasant, SC Bi-Lo - sometimes you just buy things to get the job done, especially when you're en route to Vacation Weekend after a slight detour to fix a flat tire on I-26...), I'm mulling over what's happening so far in our garden plots. 
We went Tomato Crazy this year, planting 6+ mixed varieties in our raised beds that kinda-sorta get sufficient sunlight in our backyard, and 8 seedlings in one of our two Winterfield Community Garden plots. Hopefully we'll soon pick beautiful Red Delicious, San Marzano, Black Krim, Blue Gold Cherry, Brandywine, and a few "mystery" tomatoes, and I can …

Green is Good

Garden hobby-ing aside, I'm trying to eat more plant-based meals these days.

After taking on a six-week fitness challenge earlier this year that included a vegetable and protein-heavy meal plan,  I'm working vegetables into my diet in ways that I never did prior.

Example: this alien-colored smoothie. 

A recipe from McKel Hill's Nutrition Stripped, the Creamy Ginger Green Smoothie has a few unpredictable ingredients. Sure, bananas are common. But throw in an avocado, spinach, ginger, lemon, dates and this curveball - tahini, usually reserved in the Adams household for batches of hummus -- and this ain't your average blended beverage.
I didn't have dates so I swapped it for a few dashes of stevia for sweetness. I also included some extra grated ginger, as I am a ginger freak. We bought a whole root of ginger from the Charlotte Regional Farmer's Market from a vendor selling primarily Asian produce. I've frozen it and just take it out and grate it on my Micropl…