Thank you for an easy-to-understand tutoring session, Kevin. I agree with another viewer: thank you for getting to the point without trying to be cute or entertaining.
First time viewer. Thanks for the good info. And thanks for just getting to the point and not trying to be "entertaining" . Seems like most "cooks" on UA-cam are just auditioning for a TV spot. Just subscribed. Good work!
Thank you for a clear and precise explanation of Spatchcock method, wish I had seen your video before I did my first, previous directions I read were not as clear. Thanks.
Thank you Kevin...it's the eve of December 22me and I panicked and defrosted my large chicken. I am in southwest Ontario. They are calling for a blizzard tomorrow and possible power outages so I decided to roast my chicken this evening. I have never spatchcocked before. Cut the backbone out but it still didn't pay flat until you showed me how. Thank you very much. I am going to roast it in an aluminium cover cookie sheet....here's hoping it works...luv...Jo
Thanks for the video and your time.Noticed you used shears on the backbone,probably from experience.Could this be performed with a cleaver or knife or,do I need to purchase some shears?
You said it cooks quicker. I have a big chicken that I'm going to do for Thanksgiving. How long would I need to roast in the over per pound, if I spatchcocked?
Typically a 4-4 1/2 pound chicken would cook for 40-45 minute sin a 400°F. I would take it out of the oven/grill when it reaches 160•F and let it rest for 15 minutes. It will continue to cook and reach the desired 165°F internal temperature. So your "big" chicken will have to be based off that and add more time (I'm not sure of the weight yours is exactly). Sorry I can't be more exact for you. This is a video just to show you how easy it is to spatchcock, tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips!
@@KevinIsCooking Alright. Thanks so much for your reply. Went to a friends farm, and got an 8 lb chicken, so that Thanksgiving dinner. I think I might try to spatchcock it.
Raw chicken would be awesome for your dog! Raw bones are rubbery, not splintery, and their stomach acid can readily deal with anything in the meat itself.
Thank you for an easy-to-understand tutoring session, Kevin. I agree with another viewer: thank you for getting to the point without trying to be cute or entertaining.
Thanks so much Bill.
Perfect - short and to the point! I feel like I can easily do this now - thank you
Excellent, thanks, so glad this helped.
First time viewer. Thanks for the good info. And thanks for just getting to the point and not trying to be "entertaining" . Seems like most "cooks" on UA-cam are just auditioning for a TV spot. Just subscribed. Good work!
Excellent, thanks so much Laurence
Thank You so much for this- I’m gonna roast chicken instead of turkey and I needed this.
Excellent!
Thank you so much for this! Easy to follow and uncomplicated - just the way I learn best. Here we go....
Glad I could assist Kate!
Excellent video! Clear , concise instructions!!!
Thanks so much Janiece!
Very detailed but straight to the point!!! Thank you so much! This was great. Going to cook my first whole chicken today!!!😃😃😃
Thank you for posting!
Thank you...you make it look so easy.
Thanks for the video! I was going to have my butcher do it for me, but now I can just do it myself thanks to you!
Glad I could assist! 😀
Thankyou Kevin for the quick tip!
thank you for very clear video presentation which I needed for tonight‘s dinner!
Thank you for your very helpful video. It was very simple to follow. Now I know hit to spatchcock a chicken
So glad I could assist Angela, enjoy!
Thank you for a clear and precise explanation of Spatchcock method, wish I had seen your video before I did my first, previous directions I read were not as clear. Thanks.
Thanks so much!
@@KevinIsCooking Will search you on UA-cam. Thank you!
After the backbone just flip it over and push down like you're giving it cpr and it'll lay flat
Thanks for the cartilage tip.
Great video and to the point! Thank you!
Thank you Kevin...it's the eve of December 22me and I panicked and defrosted my large chicken. I am in southwest Ontario. They are calling for a blizzard tomorrow and possible power outages so I decided to roast my chicken this evening. I have never spatchcocked before. Cut the backbone out but it still didn't pay flat until you showed me how. Thank you very much. I am going to roast it in an aluminium cover cookie sheet....here's hoping it works...luv...Jo
You got this!
Great tutorial, worked well for me.
Excellent, thanks Shaun!
Thanks, watched and did it. Great and to the point.
Thanks Bunny!
Quick and easy, I did it in five minutes thanks!
Great video Kevin I was able to do this with a Cornish game hen turned out great
Excellent!
Wow how cool like that….
Excellent, I hope when I try it I hope not to screw it up.
You got this!
I can't wait to do this method for Thanksgiving 👍🏼😝
Thank you so much❤
Thanks for watching!
Thank you for the wonderful video!
You are so welcome, glad you found me!
Thanks for this Kevin. Real simple no jargon specifics : D
Feel I can do my own spatchcocking now from watching this!
Excellent, thanks for the feedback!
Thanks very helpful 😅
This is what we needed Kevin
Excellent! Thank you
Wow thank you.
Thank you.
Helped me a lot
Thank you!!
the irony of sneezing and cracking your back before making a video about cracking a chicken's back LOL
Right, LOL, never even thought of that!
@@KevinIsCooking thank you for helping me cross this culinary milestone!!!
Good lesson; thank you!
Great, helpful video. Thanks!
You bet, glad I could assist Don. Cheers!
Thanks for the video and your time.Noticed you used shears on the backbone,probably from experience.Could this be performed with a cleaver or knife or,do I need to purchase some shears?
Thank you Kevin
thanks dude!
Very helpful. Thank you.
Megan Kelly thanks for watching 👍
Great video! Thank you!
Thanks!
Thank you, Sir.
Great
Legend
Me: Can you spatchcock this chicken for me? Butcher: Sure, how much spatch do you want? Me: I think I'll call the health department instead.
Stumbled here........SUBBED !!!
Perfect. Thanks!
You said it cooks quicker. I have a big chicken that I'm going to do for Thanksgiving. How long would I need to roast in the over per pound, if I spatchcocked?
Typically a 4-4 1/2 pound chicken would cook for 40-45 minute sin a 400°F. I would take it out of the oven/grill when it reaches 160•F and let it rest for 15 minutes. It will continue to cook and reach the desired 165°F internal temperature. So your "big" chicken will have to be based off that and add more time (I'm not sure of the weight yours is exactly). Sorry I can't be more exact for you.
This is a video just to show you how easy it is to spatchcock, tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips!
@@KevinIsCooking Alright. Thanks so much for your reply. Went to a friends farm, and got an 8 lb chicken, so that Thanksgiving dinner. I think I might try to spatchcock it.
@@beautyforashes8284 Now that is one BIG chicken! Enjoy!
Looks like he's trying to spatchcock a chicken 😂(IYKYK)
DISCARD BACKBONE??????????????
starts at 1 minute in if you want to miss the preamble
Using the sheers is much easier than using a big knife....don't even try it with a knife.
Perfect I Just cut his nails too
Dogs can eat raw chicken, so share next time :)
Raw chicken would be awesome for your dog! Raw bones are rubbery, not splintery, and their stomach acid can readily deal with anything in the meat itself.
So you’re ruining the wishbone 🙁
That's it for you, you're going to stop after prepping and not even cook it?
It's a video on How to Spatchcock a Chicken, there are endless ways to cook it (grill it, roast it, bake it, braise it...)
The best way to grill a whole chicken. It cooks more evenly and takes half the time to cook than one that is not spatchcocked.
Very helpful 👍
No gloves?