Jacques Pepin meets Seiu Itoh
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Taking the community name in a more literal direction, are we?
It also turned out very pretty!
Kinky
Oh wow… presumably it’s been spatchcocked already?
I wouldn’t think so. That would completely defeat the purpose of spatchcocking.
Obviously I know nothing about cooking… I did genuinely believe you put the meat back on the carcass when cooking it 😅
The other comment is correct, this is not spatchcocked. This is oven rotated a la Jacques Pepin. The recipe:
Dry rub is 1:1 of salt, pepper, Spanish paprika, and garlic powder. Tie up to prevent movement. Cook on hot pan in oven at 425F. First on one thigh for 25 minutes, rotate to the next thigh for 25, then place on its back for 25+ minutes until the breast reaches 165F. Deglaze pan for a sauce and serve.
