Not A Recipe! A Method - Roasted Spatchcock Chicken And Vegetables
Вставка
- Опубліковано 19 лип 2024
- Not A Recipe! A Method - Roasted Spatchcock Chicken And Vegetables
This isn't a recipe... This is where you get to colour outside the lines, and really cook dinner. I also show you a French Classical Method for Spatchcoking a chicken - though it could be any bird.
0:00 Welcome
5:10 Classical method to spatchcock a chicken
We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
#LeGourmetTV #GlenAndFriendsCooking
Check out our Aviation and Flying Channel: / glenshangar
If you want to send cookbooks:
Glen Powell
PO BOX 99900 RE 551 379
RPO HARWOOD PLACE
AJAX
ON
Canada
L1S 0E9
This way of spatchcocking a chicken looks so much easier than the popular method. Thanks for the demo!
This is better... Because you can control the cook on the different kinds of meats. In addition, dividing it makes it easier to fit things if cooking more than one bird at the time. On a kettle grill, it often gets hotter at the outer rim (on a Weber at least.) Place the bonier parts of the birds facing in that direction. Perhaps the flattening of a whole bird looks prettier, but in terms of cooking compared to this method - no benefit.
Glen, I love it when you show a method rather than a recipe. I'm already drooling while I'm watching.
And for those of us with fewer mouths to feed, it is easy to cut the chicken in half (through the breast) after it has been spatchcocked. Cook half and freeze the other half for later.
It's no very practical to freeze a whole birds with bones and cartilage... It take longer to thaw and the meat gets stained from the myoglobin when thawing. Pick it apart - thaws in no-time and the meat doesn't get stained.
That is the easiest method I have ever seen anyone, cut up a chicken! I am so glad I saw this video today. I ALWAYS struggle cutting up a whole chicken, and I've been cooking for around 43 years. Thank you!
That was a revelation for me. So obvious after I saw it.
Why have i never seen this spatchcock method before!? This is perfect for BBQ and smoking. Thanks Glen!
The Big Scissors conglomerates have been trying to hide it for years.
I am blown away..that in 3 cuts with the knife...white is separated from dark meat......WOW..I wish I had known how to do this the last 40 yrs......LOL I have never seen this before & I am just flabbergasted at how easy this was...You just really amaze me sometimes... Love this recipe.....
Hey Glen, when I get a slow-pouring olive oil bottle, I pull that plastic piece out with pliers.
You are so right Glen My mom insisted I cook when I was a young teen. I cooked chicken, hamburgers, and pork chops for the family, not just me. I also cooked navy beans, pork and beans, green beans, various potato recipes from fried to mashed. I thank her all time, and she has been gone for decades, God rest her wonderful soul. My wife is equally as grateful.
We really need Glen and Friends “It’s a method” t shirts!
That sounds like fun! It's my favorite way to cook too. Method over recipe
Roasted chicken skin....heaven!
In my mind, there are few pleasures in life as worthwhile as a beautiful roasted chicken. Thanks.
Glen, I’ve been using the methods you have taught us. I (and kids) feel more competent in the kitchen. This has been a blessing - we cook what we have, use what ‘s available at the market and most importantly, improvise. It’s fun to franken something in the kitchen.
Franken-something in the kitchen is my new favorite phrase 😂😂😂
Thank you for this. I've never seen this method of spatchcocking a chicken. It looks so much easier than the method that "everyone" else in North America uses, and I like that it separates the two types of meat. Can't wait to try it.
I've never seen a bird spatchcocked this way. This seems so much easier and the separation of dark and white meat seems very helpful for cooking times.
The crispy skin looked amazing. I’m in BC and wanted to cry when I heard you paid $5 for a whole chicken… right now it’s about that for one chicken breast unless you buy a pre done one for $10!
I'm in Toronto. Have no clue where he got a $5 chicken. The best price I've managed is about $11 for chicken that size. And most certainly NOT at Loblaws or No Thrills. I've seen tiny, pathetic chickens for over $15. Not 'organic'.
Thanks for expressing that you can eat well and inexpensibly. Too many times I have heard that people have bad eating habits because it is more expensive to eat well. It is not. Learn to buy and learn some cooking methods and you have food for days on what you could expend on a takeout.. thank you Glen!
I’m so glad to see this easier method, especially as I’m older and hands are not so strong these days!
Jules removes the olive pit like a pro! Admirable panache.
You posted just in time! I came out of a fairly heavy video from someone else and I needed something lighter. Jules' delight at the cookies and the asparagus was _exactly_ what I needed. I can go to bed a lot happier now. Hope you two have an excellent day!
I've more than once just left his channel go all night just for the impeccable vibes.
@@NyxaGrayheart omg! this is such a good idea. You're right, Glen and Jules are the right vibes for this.
Never seen this way to spatchcock and I'm a butcher. Very cool.
Mind blown at that method for cutting up a chicken!
I''m not a huge potatoes fan but I've done this method with some potatoes thrown in. After being bathed in chicken fat they are incredible. I've also used the leftover drippings as a kind of stock to flavor things since it's got great chicken and vegetable flavor.
I do that with drippings as well!! It's so good on good ol' pasta
The beauty of this method is you save those tasty oysters on the back.
Recently I was talking to my mom and she was asking what was my favorite meat marinade. I told her my trick for marinade was to make a salad dressing. Oil, acid (usually a vinegar), herbs, and salt & pepper. My favorite spice profile is north Mediterranean based on salt, pepper, garlic, onion, and oregano. If the meat is flavorful like lamb or goat, the oil is olive. if the meat is mild like tilapia or chicken, the oil is canola.
I'd never known of this method before. It seems so much simpler, and makes so much more sense! Thank you!
It's common for grilling/smoking... Many restaurants don't do it any more because it's faster to deal with one piece (a whole bird) at a time, e.g. rotisserie, over coals or smoking.
Love discount day videos. This channel is so useful and relatable. Thanks Glenn & Jules
Way to go Julie, I'd fight for that skin also. Looks so delicious!
Love the general method and I so appreciate Glen encouraging people to learn methods, not recipes. I myself would not put the asparagus in until the last 10 minutes of cooking, so it would be tender-crisp.
Agree about the asparagus, personally cant stand mushy asparagus 😊
This is the perfect recipe to make for my family and economical too. Once again, thank you for helping me feed my family😀
$5 for an entire chicken?! OMG...I'm moving to Ontario...a roasting chicken over here about that size is around $30!!
At 6:20 where you finger is holding the flat piece of cartilage... After, you can give that a slit with your knife, and crack the bird to make the breast section flatter (will cook more evenly.) Also, it makes it cleaner two divide it in to two servings when cooked. It takes an extra 10 seconds. It's worth it.
Loved this! French method wins. Thank you. 🤗
First off, I love watching the two of you sharing these meals. Great vibe! Second, your style is like mine, very laissez-faire. I took decades before I learned "how" to cook, and this video is totally me! Thanks for everything! ❤
I'm on my way over.😂
spatchcock chicken AKA take me now baby chicken is nomnomilicious.
This has been one of my family’s go to winter Sunday dinners. Although I usually just toss the chicken whole into the center of a 15 inch skillet and pile the carrots, celery, diced up apples, Brussel sprouts and potatoes around it. 1 pot - 1.5 hour goodness!!!
oh, cookies!!! julie 👍😂 yes, cooking can be so easy and delicious at the same time. love your method to spatchcock the bird...much easier with imo a better result! and that asparagus looks great...yum-e!
That chicken looks gorgeous! 😍 ❤ Thanks for another fantastic video.
This is perfect! I appreciate you teaching me this technique. I will try this on a turkey also.
I had one of those same oil bottles, it was fine for drizzling, but not pouring. I took a pliers from my toolbox and pulled it out. Like you chicken cutting method 👍👍
I feel like the olive jar brine could have been a tasty chicken brine.
yeah, when i'm cooking something I havent made ever, or in a while, I look at 5 different recipes to get the ratios right, then just do it myself (method cooking).
Hi Glen, I never knew you could spatchcock the chicken like that. Like you said before in this and many videos it’s about knowing the method. I’ll apply this next time I cook a whole chicken and turkey
that bird looks SO much more 'real' or 'natural' than anything I've seen on American grocery shelves..
Glen's intro: 'Recipies are a harness, you can harness the harness'
This is a great way to cook chicken. I use chicken thighs, olive oil, wine, herbs and garlic. For vegetables I always include potatoes, onion, peppers and courgettes. Mushrooms, carrot, sweet potatoes, aubergines, and cherry tomatoes I will throw in if I have them. Sometimes I use pork chops instead of chicken. Never thought to use asparagus but I think I’ll give it a go.
I never thought I'd be jealous of asparagus.
love you buddy!!i learn something every time i watch your videos!
A wonderful, simple and infinitely variable dish, the Tray Bake 😋
I just obtained a jar of Dukkah. Looking forward to using that.
This is the first time I’ve ever seen a chicken spatchcocked this way. Thanks for sharing!
Thanks for this. I refer to your spatchcock video prolly 3x a year.
Great video Glen!!! Teaching a method is like the saying '"Give a man a fish and you feed him for a day. Teach him how to fish and you feed him for a lifetime”. Also the best way I've ever seen on how to cut up/spatchcock a chicken, will be using this method next time. Thanks again for sharing and teaching your followers.
Looks wonderful!! Thanks
I love that idea for how to spatchcock chicken! It is so difficult in my hands to use shears. The two of you look like you would be so fun to hang out and cook with.
Oh my goodness, I love this way to spatchcock a chicken. This meal looks delicious. Thanks for this helpful method.
I've done a curried roast chicken with yellow curry powder, roasted with cauliflower, onion, garlic, carrot. It would be great over basmati rice with some ghee.
Thank you
This looks good even before the dish is made.
I like this method of spatchcocking. I use this cooking method a lot. This seems much more efficient.
1) always love the way you cut up chicken. Separation of dark/white meat makes cooking easier! Dark for me, light for the kids, bones for the freezer. 2) Have you ever done a recipe that isn't a method? Like everything y'all do is 'make it your own, bro." Which is great!. 3) That you for continuing to post excellent timely content.
That was the most emphatic "welcome friends" I've ever heard from you.
i like to slather my chicken in ginger garlic and white miso paste as a marinade
That sounds delicious ❤
That is one of the nicest looking whole chickens I have ever seen, here in Texas if you want anything less than 12 USD for a whole chicken (3-4 pound bird) it will be misshapen, covered in missed feathers and beat up.
Thanks for the fantastic methods on cooking.
Great method as always
Another great bunch of culinary information!!
Good show as always . Thank you kindly
Thanks Glen that is a much easier way to Spatch cock the chicken instead of how they were doing it on the Food Network the way they were taking out the spine. You're way is better.
Great cooking method! Great food. Glen, you missed the open chance to give your wife a kiss,
Why put the potatoes on the side ? Slip them in with the vegetables and roast them along with everything else -- one-pan meal ! :)
That looks like some good eating! Thanks for the demo of the French inspired way to spatchcock a chicken…never heard of this method. Looks easier and makes sense to separate the dark and light meats.
I learned a new word, "spatchcocking". You made it look so easy. The secret...a good, sharp knife. Thanks for another great video. I could almost smell the chicken. Hope Julie got her cookies.😊
two years ago after another of your videos, I spatchcocked a turkey and barbequed it with apple wood smoke for thanksgiving. (easiest turkey I ever cooked) just use a cleaver or real heavy knife to cut up the turkey, I have a semi perinate reminder in the blade of my knife..
Just looks so tasty.
Those spouts on oil bottles can be easily popped off. I like to keep one in the cupboard for situations where I want to sprinkle oil on food but the rest I just pry off.
Your "overcooked" chicken is another one of "there's only one way" rules. There is more than one way for chicken to be "done". Cooked just so, cooked until it's dead or cooked until it's jerky can all be good.
Love ur channel
Every time I see you spatchcock a chicken like that I'm like, "Hey! I'm need to try that sometime!" Then every time I have a chicken in front of me I completely forget that this method exists.
Could you do a video on your garden?
So sad we moved from portland to Seattle and left our asparagus garden behind 😢
The pour spout is easy to remove with a knife.
I love spatchcocking. With superhigh heat I can cook a smallish chicken in 20 minutes on a weeknight (i also score the thighs)!
You can pull the spout out of the bottle so it flows.
Don’t forget to use mushrooms!!!
sadly I am allergic to asparagus... and the yellow peppers... but the rest looks amazing..
I am allergic to all peppers. Apparently a lot of people are. I do this method of cooking, but with potatoes and vegetables. Chunks of pumpkin or squash are also nice and can be squished into the gravy, which I make by doing a roux with the pan juices and then adding water or wine.
get you someone who looks at you the way Jules is looking at Glenn in thumbnail
I really liked the camera work for the clarity of the spatchcocking method. I wonder if using a shrub for the vinegar would be good. You didn’t mention a proportion of oil to vinegar. Does it matter?
That’s a great price for chicken! And there’s nothing better then nice fat local asparagus.
I feel naughty just saying the word "Spatchcock". Not sure why. 😁
I once posted the word on a language site and invited people to guess the meaning. Lots of people guessed something naughty.
!ALGORITHM!
i like cooking from recipes, the first and/or second time i might follow it exactly but after that it i did not like something i will leave it out or i might add something else, but if i never made it before i want to know how it should be then i will make changes, no one should mind substitutions or additions, it is according to your own taste
One hour @ 375F did you say then? Or was it left in longer to get that crispy skin? Sorry, didn’t quite catch that!
So, can’t u pull the pour spout out with needle nosed pliers or a butter knife? I’ve been known to do that and put my own pour spout in!
Hey
Is there a term for this method of spatchcocking? It looks so much simpler.
Could this method be used on a duck or a turkey?
I make up my own recipes.
Dont you love finding a whole chicken on sale?? Leftover cold chicken sandwiches, or chicken and noodle soup, or chicken salad.
I always spatchcock a turkey for Thanksgiving so that it cooks more evenly on the smoker, and it's my least favorite part of the job. I am stealing this method of spatchcocking from now until forever for all of my poultry.