Whole chickens don’t get much love during the summer months. Sure, people are buying the sexy cuts – boneless breast, skin on thighs; but once you get sick of the marinated kabobs and healthy chicken breast sandwiches where are you going to turn to get your chicken fix? The answer is to rock out with your spatchcock out. By removing the backbone and spreading that sucker open, you can take a whole chicken from the realm of oven roasting into the world of grilling. And trust me, you’ll never go back.
NAMP Number: 121C
Muscle Name: Transversus Abdominus
Other names: Outside Skirt, Costillar, Arracherra Regular, Diaphragm, Bifteck de hampe, Faja, Romanian tenderloin, Philadelphia steak
Cooking Style: Marinate this sucker and grill it quick. More than 5 minutes over high heat and you’ve overcooked it
I want to tell a story. Actually I don’t because it’s embarrassing, but I’ve been day drinking dark ’n stormies, and the rum, it compels me. When I first started out in the world of whole animal butchery, I was working for a Belgian dude with an organic, pasture based livestock operation in upstate New York. I would break animals all week, and then head to the Union Square Greenmarket to hawk our wares in one of the premier farmers markets in the country. One day a well known NYC chef contacted us (I’m not about to say who, but you’ve heard of him), asking if we could provide him with skirt steak, which at the time was a cut that we didn’t usually fabricate. I was mostly left to my own devices in the shop, so it fell to me to identify the cut and fill the order. Maybe you can see where this is going.