Quote:
Originally Posted by OldSpool87
Butterfly, spatchcock pick your poison. I use the technique often when cocking whole birds. It’s a great way to get even cooking and crispy skin all around. It looks a little untraditional, but that never bothered me.
I can’t think of any reason why I couldn’t remove the backbone and keel bone prior to brining. Just plan in ahead to save a little time on Thursday.
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It must be that secret sauce that you impart that gives it that tasty flavor that everybody raves about.