How to Spatchcock (Online)
Taught by Sarah Lohman
Sarah Lohman is a culinary historian and the author of the bestselling books Endangered Eating: America’s Vanishing Foods and Eight Flavors: The Untold Story of American Cuisine. She focuses on the history of food as a way to access the stories of diverse Americans. Endangered Eating was a New York Times Editors’ Choice, and was named one of the Best Books of 2023 by Amazon’s Editors, Food & Wine, and Adam Gopnik on the Milk Street podcast. It was a finalist for the Nach Waxman Prize for Food & Drink Scholarship and winner of the Ohioana Library Book Prize for Nonfiction. Lohman’s work has been featured in The Wall Street Journal, The New York Times, and NPR. Lohman has lectured across the country, from the Smithsonian Museum of American History in Washington, DC to The Culinary Historians of Southern California
The strange method with a fun name that's the best way to roast poultry -- including your Thanksgiving bird!
In this class, we'll practice spatchcocking on a whole chicken. This method lays the bird flat, distributing the heat evenly. The birds cooks in a fracture of the normal time and you end up with tender dark meat and moist breast meat.
Working on a chicken allows you to learn the technique, but it's easy to scale up for a holiday turkey.
We'll also cover dry brining, a technique that delivers crisp skin and moist meat without sloshy containers of salt water.
And last, we'll walk through carving poultry into clean and beautiful cuts.
If you want to cook along, you'll need a whole chicken, a selection of fresh herbs, onions, carrots and celery; salt and baking soda. You'll also need a rimmed baking sheet or roasting pan, a chef's knife, kitchen shears, and aluminum foil.
