Tuesday, October 7, 2008

Ever Spatchcocked A Chicken?

Recently I had the good fortune to be a guest blogger on my friend Paz's blog wherein I demonstrated how to spatchcock then pan-roast a chicken. Intrigued? You can read my post and follow the step-by-step instructions and photos by clicking here. While you're there, check out all the other guest bloggers and their great recipes plus Paz's New York Monday photos and her myriad mouth-watering recipes. You'll be glad you did.

[Ed. note: I finally got around to posting this on my blog. Click here to see it.]
Copyright © 2005-2008, Christine Cooks. All rights reserved

6 comments:

Paz said...

Christine: I can't wait to spatchcock a chicken! Thanks for the awesome post on my blog and thanks for your kind words here.

Paz xxoo

Anonymous said...

It sounds a great idea, you know what Christine we are all going to be trying it.
Anne

Jann said...

Hi Christine~ Enjoyed reading your blog about the chicken. It turned out so beautiful and looked absolutely delicious! I think many of us are so tuned in to just sticking a bird in the oven to roast and forget about the different techniques of preperation that could have a whole new effect on the taste. I have a lot of catching up to do on the blogs~

Christine said...

Hi Paz, And I can't wait to see your results!

Let me know how it turns out, Anne.

Hello there, Jann, I've been missing you in the blogosphere. Glad to see you're back. Thanks for the kudos! I too have a lot of catching up to do. Where does the time go?

Renee said...

I used this recipe on Friday and it was wonderful. It was the best chicken recipe I've ever tried.
By using the spatchcock method it kept the chicken juicey even after microwaving the leftovers the next day. Thanks for such a great recipe.

Renee

Christine said...

Thank you so much, Renee. It's very satisfying to know that someone prepared one of my recipes and liked it.