How to Spatchcock (Online)
Taught by Sarah Lohman
Sarah Lohman is a culinary historian and the author of the bestselling and critically acclaimed book Eight Flavors: The Untold Story of American Cuisine. She focuses on the history of American food as a way to access stories of women, immigrants, and people of color, and to address issues of racism, sexism, and xenophobia. Her work has been featured inTheWall Street Journal andThe New York Times, as well as onAll Things Considered; and she has presented across the country, from the Smithsonian Museum of American History in Washington, DC to The Culinary Historians of Southern California. She is also 1/2 of the Masters of Social Gastronomy, a monthly food science and history talk at Caveat NYC, with Brainery co-founder Jonathan Soma.
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.