Check out this fantastic post on Spatchcocking a chicken from Mimi at http://www.chefmimiblog.com who was surreyKitchen’s first ever follower! Best wishes to her and her beautiful family. Emma xx
I haven’t spatchcocked a chicken in almost 3 years. I know this because I discovered an old post on one from early in my blogging career. It was deleted because, like so many others, the photography was dreadful in those “early” days. But there’s also another reason.
Before, when I made a spatchcock chicken, I used a wonderful pan called a mattone. It was a flat-bottomed shallow clay pan with a glazed interio and a heavy flat lid. It was perfect for a small spatchcock chicken or poussin. Sadly, though, the bottom cracked, and I can’t find a mattone anywhere online.
I found a really heavy press with a handle.
Even after removing the chicken’s backbone, which is the whole point of a spatchcocked chicken, it can pop up instead of staying flat. This defeats the whole concept of cooking a uniformly thick chicken. That’s what happened when I tried…
View original post 355 more words
That’s great you reblogged this, it is worth it! Thanks!
You are very welcome. Chef Mimis blog is one to watch. Emma xx
Totally amazing. I’ve been reading Mimi for years and she truly is a talent. 🙂
I love Mimi!
Mimi is a real inspiration. She was surreyKitchen’s first ever follower. I’ll never forget her because of that plus I’ve learnt so much from reading her cooking posts. Emma xx